Shrimp Diablo
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.
Servings: 6 servings
Ingredients
- 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
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
