This Mexican Shrimp Is “So Freaking Good”, I Want to Make It for Dinner Every Night

When I was growing up, shrimp was often in rotation in my family home. My tio (uncle) Juan would visit and whip up just about every Mexican shrimp dish possible. He has been a chef my whole life, specializing in Nayarit-style mariscos (seafood), and camarones a la diabla (deviled shrimp) were my personal favorite of his. This shrimp dish earns its name well — it’s spicy, bold, and so full of flavor. 

My whole family grew up in Nayarit, a coastal state in Western Mexico, where shrimp dishes like this one are a staple. Though this dish can vary across states in Mexico (for example, some use tomatoes and others feature dried chiles), one thing is for sure, it always carries bold, vibrant flavors. Camarones a la diabla are often simmered in a fiery red sauce made from chiles like serranos or jalapeños, garlic, and in Nayarit, a splash of salsa Huichol, a tangy, chile-vinegar sauce that’s practically a Nayarit signature. In my version, I opted to add a bit of ketchup, and while it might come as a surprise, it’s a common addition that helps round out the dish’s heat, adding just enough sweetness. 

Commonly served with white rice, crisp cucumber slices, and sometimes thinly sliced red onions for a cooling, crunchy contrast, it’s a dish that’s meant to be hot, flavorful, and unforgettable. Every bite is guaranteed to make you feel like you’re sitting outside along the coast of Mexico, enjoying a beachy sunset while eating a delightfully spicy shrimp dinner.

The sauce can be made ahead of time. Store in an airtight container for up to 24 hours, then heat on medium-low until hot and bring to a simmer before adding the peeled shrimp.