Isabel Eats · by Isabel Orozco-Moore★ 4.5 (93)
Camarones a la Diabla
NUTRITION · PER SERVING28M COOK
CAL 13%·PRO 44%
CARBS 10G16% OF CAL
3G FIBER6G SUGAR2G OTHER
FAT 15G51% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plump shrimp swim in a fiery guajillo and árbol chile sauce with tomato and garlic. This bold, spicy dish is authentic and quick, ready in under 30 minutes.
mainmexicanshellfish🍳 skillet🌀 blenderdairy freediabeticgluten freelow calorielow fat
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 guajillo chiles, (stemmed and seeded)
- 3 árbol chiles, (stemmed and seeded)
- 3 Roma tomatoes, (roughly chopped)
- ½ medium white onion, (roughly chopped)
- 2 cloves garlic
- 1 teaspoon kosher salt, (plus more to taste)
- ¼ cup olive oil
- 1.5 pounds large raw shrimp, (peeled, deveined, and tail-on)
At a glance
PER SERVING · TIME 28M
CAL 13%·PRO 44%
CARBS 10G16% OF CAL
3G FIBER6G SUGAR2G OTHER
FAT 15G51% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8m
- Sodium
- 1391mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 195mg
- Calcium
- 147mg
- Iron
- 0.18mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.