Shrimp a la Diabla as Served at Chuy's Taco Shop in San Diego, California, as seen on Diners, Drive-Ins and Dives, Season 30.
Recipe courtesy of Chuy's Taco Shop

Shrimp a La Diabla (Camarones a la Diabla)

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings



  1. Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
  2. Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
  3. Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
  4. Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
  5. Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.

Cook’s Note

Diabla sauce can be extremely spicy; to lessen the spice, add ketchup to taste while the sauce is boiling.