Shrimp Diablo

Shrimp Diablo is a spicy, smoky dish with an intense flavor profile. Plump, succulent shrimp, simmered in a spicy tomato sauce. The combination of crushed red pepper flakes, chili powder and smoky paprika give this shrimp dish a big flavor punch!

4.80 from 5 votes

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Prep Time: 10

Cook Time: 15

Additional Time: 10

Total Time: 35

Servings: servings

Calories: 310kcal

Author: Pat Nyswonger

Ingredients

1-½ 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 or 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 can 28 oz. tomatoes, whole or diced
½-1 chopped chipotle pepper from a can with adobo sauce
1 tablespoon adobo sauce from the canned chipotle
½ cup chopped fresh parsley

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 immediately with rice, pasta, or polenta.

Notes

Kosher salt works best for the shrimp brine. If you don't have Kosher salt, use half the amount of regular table salt.

Brining the shrimp in salt for at least 10 minutes will help the shrimp stay plump and succulent as they cook.
Adding a small amount of baking soda to the salt brine will help the shrimp brown faster and gives them a snappy texture.
If you think you will have leftovers or you won't be serving the dish right away, omit the baking soda.
If you use baking soda, the shrimp will start to turn a dull gray color after they sit in the tomato sauce for about an hour. The shrimp will be safe to eat, but they will not look appetizing.
This dish is very spicy if you use the full amount of spices. You may wish to begin with 1/2 teaspoon of the red pepper flakes and adjust according to your personal heat level.
Chili powder is a blend of spices, and the heat level will vary from one brand to another. Some brands of chili powder pack a big punch of heat, while others are fairly mild. Start with 1/4 to 1/2 teaspoon and increase the amount if needed.
You may want to use half of the chipotle pepper and increase the amount if you want the dish spicier.

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