Spice up your next seafood meal with this delicious and easy deviled shrimp recipe. With a kick of heat and a burst of flavor, your taste buds will thank you.
Obviously, making any shrimp dish is going to be better with nice fresh shrimp - if you have access to it. That makes it seasonal in that case.
However, frozen shrimp is great too, and therefore this Mexican Deviled Shrimp recipe can be enjoyed year round.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe Troubleshooting
- Necessary gear: Equipment
- Related Recipes
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Deviled Shrimp
- 💬 Comments
What makes this recipe so yummy
- Sometimes you just need something a little more spicy than usual to kick things up a notch or two.
- It's a simple recipe with just a few ingredients and can be made in less than 30 minutes.
- Using the canned chilies makes it less fuss and more a pantry staple.
- It's a great recipe to make for Cinco de Mayo!
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Step 7: Serve over white rice, corn tortillas and garnish with chopped cilantro.
Hint: Although I used canned chipotle peppers and green chilies you could use fresh peppers. For a classic rendition of this 'Camarones A La Diabla' recipe the favorite is Guajillo chiles.
Recipe variations and substitute ideas
- Dried Chiles - instead of canned chiles.
- White onion - instead of yellow.
- Fresh Roma Tomato - instead of canned.
- Red Chile Sauce - is a favorite to add.
Recipe Troubleshooting
- Spice Level - depending on the heat level you prefer your food, you can adjust the amount of chilies you add. If you prefer less heat, you could remove the hot sauce and add less chipotle peppers (maybe half the can).
On the flip side, if you prefer more heat, then add more hot sauce.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used a large enameled cast iron skillet, for a nice even heat distribution, and my favorite blender.
I have affiliate links in the recipe card below.
Related Recipes
Try this Sheet Pan Cajun Shrimp and Sausage Recipe.
How to store leftovers
Once the deviled shrimp has cooled completely, store in an airtight container in the refrigerator for up to 3 days.
This recipe will freeze well, so store in a freezer safe container and freeze for up to 3 months.
Mel's kitchen notes
When blending, you need to allow some of the steam to escape or it will force its escape.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
This sauce is typically made using guajillo chiles and adobo, and/or chile de arbol with tomatoes and lime.
To make a dish easier to eat, it's best to peel the shrimp. You could leave the tails on if you want to impress (like i did for this recipe - it looks so pretty) - but it's not necessary, and can be annoying to have to eat around.
If you don't devein the shrimp, it likely won't hurt you as any bacteria present will be killed during the cooking process - it's not a nice thought though, to be eating 'shrimp-poop' so I always recommend it.
If you've tried this Deviled Shrimp Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Deviled Shrimp
Video
Equipment
Ingredients
- 4 Tablespoons Olive Oil + more for the shrimp
- 1 Cup Yellow Onions diced
- 4 Cloves Garlic minced
- 24 Ounces Large Shrimp peeled and deveined
- 1 (15 Ounce) Can Fire Roasted Tomatoes
- 1 (12 Ounce) Can Chipotle Peppers in Adobo Sauce
- 1 (4 Ounce) Can Green Chilies
- 1 teaspoon Hot Sauce
- 1 Each Lime juiced
- ¼ Cup Fresh Cilantro chopped
Instructions
- In a large skillet, heat the olive oil then add the chopped onions. Cook over medium-high heat for about 10 minutes until you get some color to the onions.4 Tablespoons Olive Oil, 1 Cup Yellow Onions
- Add the garlic and cook another 2 minutes.4 Cloves Garlic
- Add the tomatoes, green chilies, chipotle peppers, hot sauce, lime juice and chopped cilantro and continue to cook until bubbling again.1 (15 Ounce) Can Fire Roasted Tomatoes, 1 (12 Ounce) Can Chipotle Peppers in Adobo Sauce, 1 (4 Ounce) Can Green Chilies, 1 teaspoon Hot Sauce, 1 Each Lime, ¼ Cup Fresh Cilantro
- Add this sauce to a blender and blend until smooth. Set aside.
- Add the peeled shrimp to the same skillet with another tablespoon of olive oil and cook over medium-high heat for about 2-3 minutes on each side. Until pink.24 Ounces Large Shrimp
- Add the blended sauce to the shrimp in the skillet and stir together. Cook another couple of minutes.
- Serve over rice, garnished with cilantro.
Notes
Nutrition
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