Mexican Shrimp Diablo

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This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.

This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.
Mexican Shrimp

Also known as Camarones a la Diabla, this whole shrimp dish takes less than 30 minutes made all in one skillet! More Mexican shrimp recipes you may like, Mexican Shrimp Cobb Salad and Shrimp Fajita Bowls.

This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.

Hi there, I’m Heather K. Jones—I’m a dietitian, the nutrition expert for the Skinnytaste cookbooks, and the founder of the weight and wellness program, Feel Better Eat Better.

I’m excited to share another recipe with you today, and to invite you to my free Emotional Eating Masterclass. You’ll find out exactly WHY you have struggled for so long, and exactly HOW you can transform your relationship with food and your body, even if you’ve tried everything. You can sign up for the free masterclass by clicking RIGHT HERE. I love sharing what has helped me and my clients build healthier and happier lives!

This Mexican dish was inspired by my recent trip to Phoenix, Arizona. I did a search online for restaurants close to my hotel, and found Chico Malo for (per the website) “Unapologetically Bold, Flavorful and Inventive Mexican Fare.” I ordered the Shrimp Diablo and, wow, it did not disappoint!

The shrimp cook in a Mexican sauce made with tomatoes, cilantro, chipotle in adobo, and brown sugar (the sauce has a little heat from the chipotle, but it’s not spicy), and then served over a bed of sautéed corn, zucchini and red onions. It’s finish this with a squeeze of lime and serve it with a side of avocado. This dish is fancy enough for guests, but easy enough for a mid-week dinner. Enjoy!

This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.How To Make Mexican Shrimp DiabloThis delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.

More Shrimp Recipes You May Like:

 

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4.95 from 78 votes
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Mexican Shrimp Diablo

281 Cals 25 Protein 26 Carbs 10 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Mexican
This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.

Ingredients

  • 1 tsp olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 14.5-ounce can fire roasted diced tomatoes
  • 1/4 cup cup chopped cilantro, plus more for garnish
  • 1 tbsp chopped chipotle in adobo
  • 1 tsp brown sugar
  • 1 tsp kosher salt, divided
  • 1 tbsp unsalted butter
  • 2 cups corn kernels (from 2 medium ears of corn)
  • 2 medium (8-ounce) zucchini, cut into 1-inch pieces
  • 1/2 medium red onion, halved and cut into wedges
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • Freshly ground black pepper, to taste
  • Juice from ½ lime
  • 1 pound large peeled and deveined shrimp
  • 4 ounces avocado (from 1 small Hass), sliced

Instructions

  • In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent.  Add the garlic and sauté 30 seconds more.
  • Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ a teaspoon salt.
  • In the skillet, add the butter and allow to melt.  Add the corn, zucchini, red onion, garlic powder, oregano, ½ teaspoon salt and pepper.  Sauté until softened and browned on the edges, stirring occasionally, about 8 minutes.  Transfer to a serving platter and squeeze lime juice over the top.
  • Transfer the sauce from the blender to the skillet and add the shrimp.  Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and sauce has thickened a bit, about 5 minutes.
  •  To serve: Pour the shrimp and sauce over the top of the veggies and garnish avocado and cilantro.

Video

Nutrition

Serving: 4ounces shrimp and 1/4 of the veggies, Calories: 281kcal, Carbohydrates: 26g, Protein: 25g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 143mg, Sodium: 746mg, Fiber: 6g, Sugar: 10g
WW Points Plus: 7
Keywords: camarones, camarones a la diabla, Mexican Shrimp, Mexican Shrimp Diablo, Skillet Mexican Shrimp

Photo credit: Jesse Larson

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129 comments

  1. So easy, fast and flavorful!

  2. This recipe is delicious! It is definitely on the “Make again” list! I roasted some hatch chiles and chopped one up as a topping for my husband’s dish.. He loved the extra heat…I took a pass on the extra. He raved about everything!

  3. This was delicious! I added more of the chopped peppers to spice it up a little more, but left the rest the same.

  4. Serving this on nopalitoss instead of corn! Thank you 🙂

  5. Oh so good!  We made this dish tonight and loved it. The sauce and the choice of vegetables were spot on.  Thanks Gina for coming up with recipes that are easy and oh so delicious 

  6. This recipe was delicious! I added lots of hot peppers to make it spicy. I loved the combo of veggies and sauce. Soooo yummy !

  7. Can you use precooked shrimp? What would the difference be? I hate deveining and taking the tail off plus it saves so much time?? Just wondering seeing wood the flavor be different?? 

  8. Very good, loads of flavor, and quick and easy. Love your recipes. Wish you had a tv show !

  9. This was a hit.

  10. This one was delicious!  Even my very picky teen loved it and went for seconds.

  11. My son told me they were coming for lunch. Saw this recipe in this weeks menu and happened to have all the ingredients on hand. Totally content not needing an extra starch but was happy I made rice for soaking up the jucie from the sauce. Very yummy! A hit with my hubby, son and DIL 🙂 Now, if my youngest only liked sea food. (she wasn’t here for it) Thanks to your menus though, she has been more adventurous in trying it if it came from Skinnytaste!

  12. Very yummy! A hit with my hubby, son and DIL 🙂

  13. This recipe is amazing!! It tastes like a dish I get at our local Mexican Restaurant, but even fresher🥰 Thank you so much for sharing.

  14. This recipe is fabulously tasty. I overindulged it was so good. I’ll make this again! I served it with zucchini and corn along with my Mexican rice.

  15. So good! 

  16. This dish is out of this world delicious!!!! 

  17. My husband really appreciated this recipe! Now he wants to buy me a food truck. LOL!

  18. Wanting to use up an abundance of corn and zucchini I had on hand I made this for the first time last night. My son and adult grandson, who consider themselves food critics we’re sniffing around the kitchen while I was prepping. They are always wary of moms new skinnytaste recipes.
    As they are big eaters, and girlfriend was over I doubled the recipe and served Mexican rice on the side. The dish was a huge success. Grandson said I need to put this into our rotation and thought the sauce would be great on pasta. Actually son added cooked ramen noodles to his dish. Being on WW this was a great meal for me.
    Definitely going into our meal rotation.

  19. This is fantastic!
    I made this for dinner 2 days ago and it was great; had leftovers for lunch today and it was even better-the flavors had mellowed a bit and there was some sweet in with the heat. I used my immersion blender instead of dragging out the big blender, and I used Splenda brown sugar blend and frozen corn instead of fresh. So good!
    Anybody that is doing noom, this recipe is almost all green foods.

  20. This is fantastic!
    I made this for dinner 2 days ago and it was great; had leftovers for lunch today and it was even better-the flavors had mellowed a bit and there was some sweet in with the heat. I used my immersion blender instead of dragging out the big blender, and I used Splenda brown sugar blend and frozen corn instead of fresh. So good!
    Anybody that is doing noom, this recipe is almost all green foods.