Shrimp Diablo is a fast and fiery Mexican dish for those who love a spicy kick! Succulent shrimp are sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce. 

Chile lovers, this spicy seafood supply is for you! Jumbo pieces of peewee are fried in a squat tomato sauce infused with two sources of hot peppers. It's a human and intelligent alimentation that delivers whatever sober diabolical energy.


One of the hallmarks of Mexican cooking is the use of robust spices and chilis. This peppery seafood provide showcases impertinent cut jalapenos, desiccated chilies, smokey tequila, marjoram, thyme, and herb combination. The sizzling seafood in the fiery diablo sauce and vegetables satisfies all of your hot cravings. Answer this dish as an starter with crunchy cabbage for dipping, Country playwright or pasta for a tasty admittance.



  • 1 pound shrimp peeled and deveined
  • 3/4 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper
  • 1 teaspoon chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced jalapeno
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ½ cup diced green bell pepper ¼-inch dice
  • 1/4 cup tequila or dry white wine
  • ½ cup unsalted vegetable stock
  • ½ teaspoon crushed red pepper flakes
  • 1 cup diced yellow onion ¼-inch dice
  • 14 ounce can of whole tomatoes cut into ½-inch dice, reserve juice


  1. Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes.
  2. Heat a large skillet over medium-low heat, add 2 tablespoons olive oil.
  3. Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes.
  4. Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
  5. Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl.
  6. Add bell peppers and saute for 1 minute
  7. Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes.
  8. Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes.
  9. Garnish shrimp diablo with parsley.

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