Shrimp Diablo

Shrimp Diablo is spicy, smoky, and ready in under 30 minutes. Plump shrimp simmer in a rich, smoky tomato sauce. It’s bold, fiery, and fast, just the way a weeknight skillet dinner should be. Grab some bread, rice, or polenta to mop up every last drop.

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Here’s Why This Shrimp Diablo Recipe Works

Spice level you can control: You’re in the driver’s seat. Start mild or go full inferno. It’s all in the red pepper, chipotle, and chili powder.

No mushy shrimp: A quick salt brine keeps them juicy and plump. Add baking soda for snappy texture.

Layered flavor, fast: A base of garlic, onion, wine, and tomato builds deep flavor without a long simmer.

One skillet, minimal cleanup: Shrimp gets seared, sauce gets built, everything comes together in the same pan.

For a different kind of heat, check out our Firecracker Shrimp. Or, if you like your shrimp with less heat, check out my shrimp and grits.

Spicy Shrimp in Chipotle Sauce

Shrimp Diablo brings serious flavor without dragging out dinner. Fast-cooking shrimp, pantry spices, and a kick from chipotle make this one-skillet meal bold, smoky, and unapologetically spicy.

Don’t miss our blackened shrimp tacos or shrimp fajitas. Both have a touch of heat with smoky flavor.

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Additional Time: 10 minutes mins

Total Time: 35 minutes mins

4.75 from 4 votes

Shrimp Diablo

By Pat Nyswonger

Shrimp Diablo is spicy, smoky, and loaded with bold flavor. Plump shrimp simmer in a rich tomato sauce with heat from chili powder, red pepper flakes, and smoked paprika. It’s a quick, easy recipe.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings

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Ingredients 

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• ▢ 1½ pounds large shrimp, peeled and deveined
• ▢ 1 teaspoon Kosher salt, or ½ teaspoon regular salt
• ▢ ¼ teaspoon baking soda, optional, see notes
• ▢ 2 tablespoons butter
• ▢ 3 tablespoons olive oil
• ▢ 1 onion, chopped
• ▢ 6 garlic cloves, crushed or minced
• ▢ 1 tablespoon dried oregano
• ▢ 1 to 2 teaspoons crushed red pepper flakes
• ▢ 1 teaspoon smoked paprika
• ▢ ¼ to 1 teaspoon chili powder
• ▢ ¼ teaspoon ground black pepper
• ▢ ½ cup red wine
• ▢ 1 (28 ounce) can canned tomatoes, whole or diced
• ▢ ½ to 1 chipotle peppers in adobo sauce, chopped
• ▢ 1 tablespoon adobo sauce from canned chipotle, from the canned chipotle
• ▢ ½ cup fresh chopped parsley

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Instructions 

• Before you begin: if you are using whole canned tomatoes, break them up into fine chunks or puree them with a stick blender.

  Also, make sure you do not use the whole can of chipotle peppers. The recipe only calls for 1 pepper from the can.
• Place the shrimp in a bowl, then toss them with the salt and baking soda. Set them aside and let them brine in the salt for 10 to 30 minutes. If you don't plan to serve the dish right away, omit the baking soda, as it will discolor the shrimp after they sit in the tomato sauce.
• Melt the butter in a large skillet set over medium heat.  Add the shrimp and cook for 1-½ minutes on each side. Cook the shrimp in batches so you don't overcrowd the skillet. Transfer the shrimp and their juices to a plate and reserve.   
• Heat the olive oil in the same skillet and sauté the onion, stirring occasionally, until golden, about 5 minutes. 
• Add the garlic, oregano, red pepper flakes, paprika, chili powder, and black pepper (start with the smaller amounts of chili powder and red pepper, you can always add more later). Saute for 1 minute to release the flavors and aromas of the spices.
• Add the wine and cook for 2-3 minutes to burn off the alcohol.
• Stir in the reserved tomatoes, chopped chipotle pepper, and adobo sauce. Mix well.
• Taste the sauce. If necessary, add additional salt, red pepper flakes, or chili powder according to your personal taste. 
• Bring the sauce to a boil.  Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and reduces slightly, about 4-5 minutes. 
• Remove the skillet from the heat and transfer the cooked shrimp into the hot sauce, pressing them down to fully immerse for 1-2 minutes to reheat.  Sprinkle with chopped parsley.
• Serve over fluffy rice, pasta, or polenta.

Video

Notes

Use kosher salt. It’s ideal for brining. If you only have table salt, use half as much.

Brine the shrimp. A 10-minute soak in salt helps them stay plump and tender.

Baking soda is optional. It speeds up browning and gives the shrimp a snappy texture. If you’re making this ahead or expecting leftovers, leave it out. It can cause the shrimp to turn gray after sitting in the sauce. 

Watch the heat. The full amount of red pepper flakes makes this dish very spicy. Start with ½ teaspoon and adjust to taste.

Chili powder varies. Some blends are mild, others pack heat. Start with ¼ to ½ teaspoon and add more if needed.

Start slow with chipotle. Use half a pepper first, then add more if you want extra kick.

Nutrition

Serving: 1 serving, Calories: 310kcal, Carbohydrates: 7g, Protein: 35g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Cholesterol: 329mg, Sodium: 1657mg, Fiber: 1g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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