Shrimp a la Diabla


Fresh tiger shrimp, capers, and LA VICTORIA® Red Taco Sauce put a refreshing bite in this Shrimp a la Diabla recipe.  Add lime and green onion for a tangy twist.

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Shrimp a la Diabla

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Recipe Ingredients

  • 1 (12-ounce) bottle LA VICTORIA® Red Taco Sauce Medium
  • 2 tbsp water
  • 2 arbol chilies dried or any dry red chile
  • 1 clove garlic, minced
  • 1 green onions, sliced into thin rounds
  • 1 tsp vegetable oil
  • 16 fresh or frozen tiger shrimp, peeled and deveined
  • 6 capers, chopped
  • 2 lime wedges
  • 3 tbsp sour cream

Cooking Directions

  1. Heat up a dry sauté pan until hot.
  2. Toast the dry chiles in it until they’re half black and half red. Remove and let cool. Cut off the stems and discard.
  3. When cool, put on plastic gloves and cut the chiles first lengthwise, then crosswise to get little pieces similar to what you sprinkle on pizza. Save.
  4. Heat a large sauté pan, add vegetable oil, and let it get hot.
  5. Add the shrimp in one layer and sauté each one for 30 seconds on each side until seared.
  6. Next add almost all the green onion (save a pinch for redecoration) and garlic and mix all together, stirring, until the garlic browns a little. About 30 seconds.
  7. Add the capers, LA VICTORIA® Red Taco Sauce, water, and sour cream.
  8. Add a pinch of Mexican oregano crushing it with your fingertips as you do.
  9. Mix all together as it heats up to incorporate the sour cream.
  10. When the shrimp are cooked (after 2 minutes or so) remove pan from heat.
  11. Serve in a dish, a bowl, or a cast iron pan.
  12. Garnish with the reserved green onion and a lime wedge.

Nutritional Information

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