Seafood Stand · Devil Shrimp
Camarones a la Diabla
🔥
Photo coming soon
The sauce is built almost entirely from dried chiles blended with little else, which is what gives it a deep red color and a heat that's meant to genuinely burn, living up to the 'devil' name.
Shrimp are sautéed in a fiery sauce of blended chiles de árbol, garlic, and tomato until they turn deep red, then served sizzling with rice, tortillas, or piled onto a tostada. Seafood stands along Baja's coast, from Ensenada to Tijuana, serve it as one of the spicier options on the menu.
Why it's made this way: Baja California's seafood-stand culture, built on its Pacific and Sea of Cortés catch, made bold chile-forward shrimp preparations like this one a coastal staple.
More from Mexico
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.