Camarones a la Diabla with Cilantro-Lime Rice

Steps

1. Step 1

   Put the dried guajillo chiles in a bowl and cover with about 2 cups boiling water. Press them down with a small plate so they stay submerged and soak until soft, about 15 minutes. Save the soaking water.

   15 min, hands-off

   • 4 dried guajillo chiles
2. Step 2

   Meanwhile, start the rice: heat 1 tbsp oil in a medium saucepan over medium heat, add the rinsed rice and stir for 2 minutes until it smells toasty. Add the water and 1 tsp salt, bring to a boil, then cover and turn the heat to low.

   5 min

   • 1 1/2 cups long-grain white rice
   • 1 tbsp neutral oil
   • 2 1/4 cups water
   • 1 tsp salt
3. Step 3

   Cook the rice undisturbed for 18 minutes, then take it off the heat and let it sit, still covered, for 5 minutes.

   23 min, hands-off

4. Step 4

   Drain the softened guajillos, keeping 1 cup of the soaking water. Put them in a blender with the chipotles, adobo sauce, drained tomatoes, onion, garlic, oregano, cumin and the 1 cup reserved soaking water. Blend until completely smooth, about 1 minute.

   5 min

   • 4 dried guajillo chiles
   • 2 chipotle chiles in adobo
   • 1 tbsp adobo sauce from the can
   • 1 can whole peeled tomatoes (14.5 oz)
   • 1/2 white onion
   • 4 cloves garlic
   • 1 tsp dried Mexican oregano
   • 1/2 tsp ground cumin
   • 1 cup hot water
5. Step 5

   Pat the shrimp dry and season lightly with salt. Heat 2 tbsp oil in a large skillet over medium-high heat and sear the shrimp in a single layer, about 1 minute per side, just until pink. Move them to a plate; they will finish in the sauce.

   5 min

   • 1 1/2 lb large shrimp
   • 2 tbsp neutral oil
   • salt
6. Step 6

   Pour the blended sauce into the same skillet (stand back, it may spatter). Simmer over medium heat, stirring now and then, until it darkens and thickens enough to coat a spoon, 10 to 12 minutes. Stir in the butter and season with salt.

   12 min

   • 2 tbsp butter
   • salt
7. Step 7

   Return the shrimp and any juices to the sauce and simmer just until heated through and opaque, 2 to 3 minutes. Don't overcook them.

   3 min

8. Step 8

   Fluff the rice with a fork and stir in the lime juice, lime zest and cilantro. Spoon the shrimp and sauce over the rice and serve with lime wedges.

   5 min

   • 2 tbsp lime juice
   • 1 tsp lime zest
   • 1/3 cup cilantro
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026