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Camarones a La Diabla

Course: Main
Author: Cook This Again, Mom!


  • 2 lbs. Shrimp tails off or on, peeled and deveined
  • 4 tablespoons Butter
  • 1 tablespoon Olive Oil
  • Salt to taste
  • 1 heaping teaspoon Clam or Chicken bouillon
  • 1 Onion sliced
  • 1/2 Green Bell Pepper sliced
  • Couple handfuls of Mushrooms sliced
  • 1-2 tablespoons Ketchup
  • 1/4 - 1/2 teaspoon Ancho Chile
  • 1/3 - 1/2 teaspoon Chipotle Chile
  • 2 tablespoons Cayenne Pepper
  • 1/4 teaspoon Ghost Pepper Sauce
  • 1/4 - 1/2 teaspoon Lime Juice


  • Melt butter in large pan over medium to medium-high heat. Add olive oil and salt. When the butter is melted, add the bouillon, stir.
  • Add the sliced onion and green pepper. Stir and cook for a couple of minutes. Then add the mushrooms, stir and cook a minute or two.
  • Next, add the ketchup, ancho chile, chipotle chili, cayenne pepper, and ghost pepper sauce. Stir until all the spices are mixed in well.
  • Add the shrimp and stir, stir, stir. Make sure the spices thoroughly cover the shrimp. Put a lid on the pot and cook until the shrimp are done, stirring every couple of minutes. This may take 6 - 10 minutes depending on the size of the shrimp.
  • When the shrimp are done, add the lime juice, stir, and serve.