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Leslie’s Mexican Deviled Shrimp

August 13, 2014 by Nancy Lopez-McHugh

Leslie's Mexican Deviled Shrimp on @SpicieFoodie | #shrimp #spicy #mexicanrecipe

Growing up shrimps were my most favourite seafood. Mostly my mother would prepare them in a coctel de camaron or shrimp cocktail (recipe coming soon), and that was always my preferred way of eating them. Every shrimp meal I so looked forward to with great anticipation.

I still love shrimp, even though they are not at the very top of my favourite seafood anymore. Don’t get me wrong, I’ll never turn down shrimp; but if there’s lobster on offer, I’m taking the lobster. I love that shrimp are so versatile: You can use them in pasta, tostadas, tacos, creole food, in curries, tapas, give them a smoky paprika taste, and a ton more other delicious ways. Besides the sweet and tender taste of shrimp, I love how easy they are to cook. As long as you are careful not to overcook them (overcooking makes them quite hard) then there’s no worries.

Leslie's Mexican Deviled Shrimp on @SpicieFoodie | #shrimp #spicy #mexicanrecipe

Living in a place where there’s always fresh shrimp at the grocery store means that I am cooking a lot of shrimp in my kitchen. As you can imagine finding new and scrumptious recipes to try is appreciated by the other members of this household…and me too! I recently came across a Mexican recipe for deviled shrimp that I absolutely had to try. The recipe is spicy, easy to prepare and packed-full of delectable ingredients and flavours. The creator of such shrimp awesomeness is my foodie friend Leslie of La Cocina de Leslie. I know you are all familiar with her blog, because if you’re not then you’re seriously missing out on great Mexican and international food!

Leslie's Mexican Deviled Shrimp on @SpicieFoodie | #shrimp #spicy #mexicanrecipe

Leslie’s states that her Mexican deviled shrimp recipe is her second favourite shrimp dish, but when she makes it she rethinks this and moves it up to first place. Something that I really love about her recipe is that we don’t have to peel the shrimp. Yay!! Peeling shrimp is a stinkin’ and time consuming job. But silly me skimmed over that part and went ahead and peeled the shrimp anyway…I could have avoided the hard work. Oh well, now I know for next time. Another fabulous thing about her recipe is that even those that don’t enjoy spicy food can still prepare this “finger lickin’ good” meal. I know you’re hungry now, so let’s get on with the recipe.

 

5.0 from 3 reviews
Leslie's Mexican Deviled Shrimp
 
Print
A Mexican recipe for deviled shrimp that is spicy, easy to prepare and packed-full of delectable ingredients and flavours!
Author: lacocinadeleslie.com & Leslie Limon
Recipe type: Lunch, Dinner, Dinner party,
Cuisine: Mexican
Ingredients
  • 4 to 6 roma tomatoes
  • Dried chiles de arbol (this is where the heat comes from*)
  • 2 dried guajillo chilies**
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ medium onion, thinly sliced
  • 1 clove garlic, minced
  • 1 lb. shrimp, deveined
Instructions
  1. Bring the tomatoes, 6 arbol chilies, and the guajillo chilies to a boil in a medium saucepan with 2 cups of water. Remove from heat and let cool slightly. Remove stems from both chilies, and the seeds from the guajillo chile. Puree the chilies and the tomatoes, along with the water they were cooked in, in a blender until smooth; season with salt and set aside.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced onion and saute for about 1 minute. Add the minced garlic and saute for an additional 30 seconds. Add the shrimp and saute until fully cooked. Reduce heat to low and pour the A La Diabla sauce over the shrimp and let simmer for 5 to 10 minutes until the sauce reduces slightly. Serve with Sopa de Arroz Blanco and accompany with crusty garlic bread or tostadas. Enjoy!!!
Notes
*Chiles de arbol are very spicy, and though Leslie's recipe calls for 6 she explains that less may be used for a milder dish.


**Guajillos are mild chiles that Leslie uses to give the dish it's gorgeous red hue.



Original recipe may be found here: http://www.lacocinadeleslie.com/2009/06/camarones-la-diabla.html
Wordpress Recipe Plugin by EasyRecipe
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Leslie's Mexican Deviled Shrimp on @SpicieFoodie | #shrimp #spicy #mexicanrecipe

While I prepared Leslie’s shrimp my kitchen came alive with amazing scents. Those smells floated to hubby because soon came to ask when dinner was.:) We absolutely adored the shrimp and devoured every last one. You really have to taste this scrumptious recipe!

 

And now I’d like to share a few of my favourite recipes from La Cocina de Leslie, enjoy!

Mango Lime Agua Fresca by @leslie_limon | #Mango #lime #aguafresca
Mango Lime Agua Fresca

Spicy Tequila Lime Shrimp Tacos by @leslie_limon | #tequila #shrimp #tacos

Spicy Tequila Lime Shrimp Tacos

Mexican Spaghetti by @leslie_limon | #mexican #spaghetti #pasta

Mexican Spaghetti

Torta Chile Colorado by @leslie_limon | #mexican #torta #sandwich

Torta Chile Colorado

Poblano Chicken Enchiladas Blancas by @leslie_limon | #mexican #enchiladas #poblanos

Poblano Chicken Enchiladas Blancas

Mango Pie Bars by @leslie_limon | #mango #piebars

Mango Pie Bars

Caramel Pecan Popsicles by @leslie_limon | #mango #piebars

Paletas de Cajeta y Nuez (Caramel-Pecan Paletas)

 
 

Filed Under: Fish/Seafood, Mexican, Recipe & Product Reviews

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Comments

  1. Rosa says

    August 13, 2014 at 09:40

    Mouthwatering! Great dish and flavors.

    Cheers,

    Rosa

    • Spicie Foodie says

      August 13, 2014 at 10:34

      It was so delicious Rosa, hope you give Leslie’s recipe a try.

  2. John@Kitchen Riffs says

    August 13, 2014 at 10:38

    I like shrimp, a lot. Although I agree with you on the peeling part. ;-) This looks terrific — really pretty, and so full of flavor. Thanks.

    • Spicie Foodie says

      August 13, 2014 at 10:44

      No peeling in this recipe, John!:) Thank you, it was amazing — thanks to Leslie.

  3. Gourmet Getaways says

    August 13, 2014 at 10:59

    I love the look on those shrimps! Very versatile!

    Julie
    Gourmet Getaways

  4. Helene D'Souza says

    August 14, 2014 at 10:20

    I always dreamed of fresh shrimps/prawns as a kid. Austria doesn’t have a sea border but when we would go to France we would make sure to have plenty of shrimps. Then in Goa I was in paradise with the fresh and cheap shrimps. Later on I even learned to fry them properly because it’s quite an art if you ask my husband. ^. ^ I am longing for your Mexican deviled shrimps right now!!

  5. easyfoodsmith says

    August 14, 2014 at 11:16

    We love shrimps and living by the coastal city we have them in plenty. The spiced up recipe sounds brilliant.

  6. Leslie Limon says

    August 15, 2014 at 11:40

    WOW!!! I am SO honored that you liked my Camarones a la Diabla and that you featured them on your blog. I’m speechless. ¡Un millón de gracias, Nancy! Your Camarones a la Diabla look so good, que ya se me antojaron. I’m going to have to add these to our menu next week.

    • Spicie Foodie says

      August 15, 2014 at 20:05

      Leslie, it was an honour cooking and tasting your camarones. Mi esposo ya pedio que los cocine de nuevo! Thanks for letting my publish your recipe and enjoy those shrimp.:)

  7. Lea Ann (Cooking On The Ranch) says

    August 16, 2014 at 12:40

    Well, being the shrimp fan that I am, I must give this a try. And as always, your photos are fabulous. Makes me want to reach in and grab one. Pinned.

  8. Sandra says

    August 20, 2014 at 18:24

    Such mouthwatering dishes and each is presented beautifully!

  9. Ramona says

    August 23, 2014 at 09:52

    Oh wow, this looks fantastic… my mouth is watering! Mmmmm!

  10. Victoria of Flavors of the Sun says

    September 17, 2014 at 10:36

    Full of flavor and oh so Mexican. Looks sooooo good.

  11. Thalia @ butter and brioche says

    October 7, 2014 at 17:34

    Shrimps are my favourite seafood too and how delicious are these! What a great way to cook them.. I bet they taste full of flavour. Great recipe Nancy!

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