Shrimp a la Diabla Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Succulent shrimp cooked in a spicy, complex red chili sauce with tomatoes and chipotles. A quick, restaurant-quality Mexican dish traditionally served with cilantro lime rice and avocado on the side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup of medium-grain rice
- 1 3/4 cups water
- Juice from 1 lime
- 2 tablespoons minced fresh cilantro
- 1 tablespoon neutral oil ((vegetable oil, avocado oil or grapeseed oil))
- 6 roma tomatoes
- 1/2 yellow or white onion (peeled and stem cut off)
- 3 garlic cloves (peeled and smashed)
- 2 dried guajillo chiles
- 2 cups water
- 1 chipotle in adobo (plus 1 tablespoon of the sauce from the can (If you’re adverse to spice just add the chile, no sauce))
- 2 teaspoons kosher salt (plus more to taste)
- 1 avocado (sliced, for serving)
- More cilantro (for serving)
- 2 teaspoons neutral flavored oil (such as vegetable or canola or peanut oil)
- 1 pound shrimp (deveined and peeled (tails still on))
- Limes (for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1114mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 627mg
- Calcium
- 108mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1114MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.