Shrimp Diablo is a fast and fiery Mexican dish for those who love a spicy kick! Succulent shrimp are sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce. Ready in just 30 minutes for a bold and flavorful meal.

We love shrimp recipes at our house. You also have to try this Shrimp Fried Rice, Sticky Honey Garlic Butter Shrimp. or this Cajun Shrimp and Sausage Skillet.

Shrimp Diablo

Chili lovers, this spicy seafood dish is for you! Jumbo pieces of shrimp are cooked in a chunky tomato sauce infused with two sources of hot peppers. It’s a simple and quick meal that delivers some serious devilish heat. If you’re on the hunt for more bold shrimp recipes then try Sweet and Sour Shrimp, Easy Shrimp Creole, or Blackened Shrimp Fajitas to make dinner much more exciting.

One of the hallmarks of Mexican cuisine is the use of robust spices and chilis. This peppery seafood dish showcases fresh chopped jalapenos, dried chilies, smokey tequila, oregano, thyme, and tomato combination. The sizzling shrimp in the fiery diablo sauce and vegetables satisfies all of your hot cravings. Serve this dish as an appetizer with crunchy bread for dipping, Spanish rice or pasta for a tasty entree.

Try This Next Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

How do you make Shrimp Diablo?

• Season shrimp with red pepper flakes, salt, and pepper.
• Saute garlic, jalapeno, onion, oregano, and thyme in olive oil in a large skillet until fragrant.
• Add shrimp, heat until cooked through then transfer to a plate.
• Saute bell peppers with the other vegetables and herbs.
• Add tequila, stock, tomatoes, and salt, simmer until slightly thickened.
• Add shrimp back into the pan to heat through.
• Garnish with parsley.

What kind of shrimp do you use?

The best type of shrimp to use is sweet white shrimp, however, any variety will work well such as pink or brown. Make sure that the shrimp are peeled and deveined, it’s cooks choice whether or not to keep the tails on. One important decision to make is the size of the shrimp. I often use extra jumbo size, which is purchased at 16/20 count. It’s a generous size that doesn’t overcook too quickly in the hot pan. The shrimp is tossed with dried crushed chili flakes before cooking. The capsicum coats the surface for maximum heat and flavor transfer once it hits the hot olive oil in the pan.

What goes into the diablo sauce?

This spicy diablo sauce uses tomatoes as a base similar to a marinara sauce. It starts off by sauteing the aromatics like garlic, onions, thyme, and oregano. Blooming dried spices in oil dissolve the fat-soluble flavor compounds for a stronger herbaceous taste. To bring the heat, fresh jalapeno’s and dried red peppers give a subtle upfront bite with a lingering sizzle. Simmering aged tequila, vegetable stock, and tomatoes create a rich and concentrated sauce to toss with the shrimp.

Looking for more spicy seafood recipes? Try these ones!

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Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.

This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.

 

Cook’s notes

I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.

You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.

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Popular Recipe Shrimp Tomato & Avocado Salad Stacks

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Description

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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For the sauce

For the rest

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1. Preheat the oven to 200 C / 400 F.
2. Mix together the sauce in a small bowl and set aside.
3. Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
4. Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
5. Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
6. Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.

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Nutrition

• Serving Size:
• Calories: 403
• Sugar: 4.4 g
• Sodium: 458.2 mg
• Fat: 22.2 g
• Saturated Fat: 3.4 g
• Carbohydrates: 14.8 g
• Fiber: 5.5 g
• Protein: 41.7 g
• Cholesterol: 82.9 mg

Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto

 

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