Devil Shrimp - Mexican Recipes

Devil Shrimp – Mexican Recipes

This exquisite dish can be prepared in several ways. This usually depends on your family’s traditions and where you live. I hope you like this version.


  • 2 guajillo chiles
  • 5 arbor chiles
  • 5 serrano chiles
  • 1 can tomato puree (800g)
  • 110g (1/2 cup) butter
  • 1 medium onion, finely chopped
  • 1/2 garlic clove (chopped)
  • 900g shrimp (peeled, veins removed, tails intact)
  • Salty as you like


Boil the chiles in a large pot until tender, about 10 minutes. Remove and let cool slightly.

Remove the stems. Crush the chiles in a mortar and pestle and add the tomato puree. Another option is to blend the chiles and tomato puree in a blender until smooth. Pour into a strainer and set aside.

Melt the butter in a large heavy-bottomed skillet over medium-high heat. Add onions and garlic and saute until softened. Add the shrimp and stir-fry for about 1 minute. Add chili colada sauce and salt to taste.

Simmer for another 3-5 minutes. Be careful not to overcook the shrimp.

Serve with Mexican rice (white rice to offset the spiciness of the spicy shrimp), beans, and warm corn tortillas.

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