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Camarones ala Diabla-Devil's Shrimp

Author: Michelle De La Cerda


  • 2 lbs shrimp; deveined , shelled
  • 2 limes; juiced (about 1/4 cup)
  • 1/2 tbsp olive oil
  • 1/2 tbsp butter
  • 1/2 white onion; diced
  • 8 oz . sliced mushrooms
  • 2-14.5 oz cans diced tomates
  • 2 chipotle chiles in adobo
  • 1 tbsp adobo sauce
  • 1/2 tsp Mexican oregano
  • 2 tbsp chopped cilantro; plus more for garnish
  • 3/4 cup Coca-Cola; Coke de Mexico
  • 4 oz . tomato paste (2/3 of 6 oz. can)
  • Salt and Pepper to taste


  1. Toss the shrimp with the lime juice and salt/pepper them, set aside while the remainder of the dish is prepared.
  2. In a large 12" or larger skillet, heat the olive oil and butter over medium high heat, once melted, add the onion and sauté for 3 minutes.
  3. Add the mushrooms and cook for an additional 3-5 minutes or until both are soft and cooked.
  4. Reduce heat to medium, add the tomatoes, chilies, adobo sauce, and oregano. Stir well.
  5. Once warmed through, add the cilantro and the Coca-Cola.
  6. Taste and add salt and pepper, according to personal preference.
  7. Allow to simmer on medium, allowing to bubble and the sauce to begin to reduce.
  8. Add the tomato paste and mix in thoroughly, bring to a simmer again and then reduce the heat to medium-low.
  9. Incorporate the shrimp, mix in well, allow to cook through.
  10. Garnish with fresh cilantro and best served over rice.