Shrimp Diablo
Servings: 4 Servings
Ingredients
- 1 tablespoon cooking oil
- ½ white onion diced
- 2 garlic cloves finely minced
- 24 ounces large shrimp peeled with the tail on
- 3 dried pasilla peppers seeded with the stems removed
- 2 dried chile de arbol seeded with the stems removed
- 1 guajillo peppers seeded with the stems removed
- 6 roma tomatoes cut into fourths
- 2 tablespoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon dried coriander
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste
Instructions
- Heat a large skillet over medium heat. Add the canola oil and onion, and cook until the onion becomes translucent.1 tablespoon cooking oil, ½ white onion
- Add the garlic, and cook until it becomes fragrant, about 1 minute. Then add the shrimp, and cook until they start to curl and turn pink. Remove the shrimp from the pan, and set aside.2 garlic cloves, 24 ounces large shrimp
- While the shrimp cooks, bring a large pot of water to a boil, add the pasilla, chile arbol, and guajillo peppers, and boil for 10 minutes.3 dried pasilla peppers, 2 dried chile de arbol, 1 guajillo peppers
- Drain the peppers, and add them to a large blender along with the tomatoes, apple cider vinegar, cumin, coriander, oregano and salt. Blend until smooth.6 roma tomatoes, 2 tablespoons apple cider vinegar, 1 teaspoon cumin, 1 teaspoon dried coriander, 1 teaspoon dried oregano, ½ teaspoon salt
- Strain the sauce through a fine mesh sieve into the pan that was used to cook the shrimp. Cook for 5 minutes or until the sauce begins to come to a low simmer.
- Stir in the shrimp and cook for another 3-4 minutes or until the sauce reaches the desired thickness. Serve with freshly chopped cilantro for garnish and Mexican rice or pasta if desired.
- See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ¼ cup shrimp diablo. Actual calories will vary.
Nutrition Facts
Shrimp Diablo
Serving Size
1.25 cups
Amount per Serving
Calories
203
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
214
mg
71
%
Sodium
1266
mg
53
%
Potassium
597
mg
17
%
Carbohydrates
11
g
4
%
Fiber
3
g
12
%
Sugar
4
g
4
%
Protein
25
g
50
%
Vitamin A
3273
IU
65
%
Vitamin C
15
mg
18
%
Calcium
126
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
