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Camarones Diablos (Devil Shrimp)

Camarones Diablos (Devil Shrimp)

Dick McCabe

"This dish is very spicy, somewhere between sweating brow and teary eyes! Sometimes you just have to wake up your taste buds. Serve over brown rice cooked in chicken broth and butter that is reminiscent of risotto. I have made the rice with water and bouillon instead of broth, with very little change in the flavor or texture. Like so many dishes, this one is better the next day. I adapted this recipe from the chipotle shrimp recipe on this site."
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1 h servings 410 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 277 mg
  • 92%
  • Sodium:
  • 1311 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine chicken broth, brown rice, 1 tablespoon butter, and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
  2. Heat 1 tablespoon butter and olive oil in a skillet over medium heat; cook and stir onion and jalapeno peppers in the hot butter and oil until onion is slightly softened, 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
  3. Pour red wine and Worcestershire sauce into onion mixture; mix in chipotle peppers. Cook and stir mixture until liquid is slightly evaporated, about 5 minutes. Add shrimp and cook until opaque, about 5 minutes. Reduce heat and simmer until liquid is reduced, about 15 minutes. Serve shrimp mixture over cooked rice.


  • Cook's Notes:
  • If using smaller shrimp, I would let the sauce cook longer and let it simmer for a shorter time.

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Read all reviews 8
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I decided to follow the original instructions and thought it was fantastic. The suggestions seemed to be for anyone who was looking for less heat. For me, the hotter the better. I'll make this a...

I'm a little sorry that I didn't use all of the recommendations listed here. My husband and I love heat. The flavor in this dish was amazing, and the heat was out of this world. I used two la...

I've been wanting to make this recipe for a long while now and finally decided to make it for SUPER BOWL SUNDAY.. and I must say IT WAS VERY VERY SPICY!! I omitted it just a little and took the ...

I added red and green bell peppers. I kept the jalapeno seeds and wooooo!!! Bam! Hot hot but so good. My husband and I love extra spicy food. I did not make the rice just threw it in a bowl with...

I did not add jalapeno's (tossed in a sliced green pepper instead) and only used 3-4 of the chipotle peppers which was more than enough heat. Too much heat and you can't taste the shrimp! Overal...

Loved this recipe!! I did add one sliced red & green bell pepper when cooking the onion, but followed all other directions! It is a spicy dish - heat & smokey flavor. So yummy, we will make agai...

I added extra butter and garlic and olive oil , some garlic powder and tobasco. Turned out great. We used 3cups white jasmine rice with 3 chicken cubes. Turned out great :))

Added some tequila, bell peppers and onion.... Hubby happy with his dinner.

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