Mexican Shrimp Diablo

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:

 

Print
4.95 from 68 votes
Did you make this recipe?

Mexican Shrimp Diablo

3
6
3
SP
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
Blue Smart Points: 3
Green Smart Points: 6
Purple Smart Points: 3
Points +: 7
Keywords: camarones, camarones a la diabla, Mexican Shrimp, Mexican Shrimp Diablo, Skillet Mexican Shrimp

Photo credit: Jesse Larson

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




112 comments

  1. 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.

  2. So good! 

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

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

  5. 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.

  6. 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.

  7. 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.

  8. So delicious.  Made this tonight for dinner. Very quick and easy. I also doubled the chipotle and added some cayenne. Also, added a red pepper to the zucchini and corn, mostly for looks. Loved it!

  9. Found this recipe and made it tonight, very healthy and delicious!! A couple of tweaks were that I doubled the adobo to make it more spicy and added more spicy chile powder (technically Merken from Chile). What can I say I’m from Texas and like it hot!! Also, I seared the shrimp with seasoning first in the skillet, set aside and reduced the sauce a bit before adding the shrimp back. Yes, I’m one of those annoying people that cooks a lot and modifies everything! I thought the recipe was going to take more time than stated but it went really fast. Bookmarked in “recipes to make again”!!!

  10. Maybe I was a little heavy-handed on the chipotle & adobo…. but I don’t think I put in much more than a TB. I absolutely loved it, but it was a little too spicy for my other half.  I love the flavor and how quickly everything comes together. I’m looking forward to leftovers tomorrow.  The combination of veggies is the perfect foundation for the sauce & shrimp.  Thank you for another great recipe!

  11. I made this for lunch today. I have to say it was very tasty. I would also say that if you like spicy food, you will want to add more chipotle in adobo. I added 1 1/2 chipotles and will try two or add some of the adobo sauce to bring up the spice level. For my taste buds, this had only a very slight hint of spice. I will make this again as it is low in points and is loaded with veggies.

  12. Made this tonight as is….   My husband and I loved it.!   Easy recipe to follow!   Great flavor!  I really enjoy your website.   You have great recipes.   I can tell you have put a lot of love into it!  

  13. Delicious, one of my favorites so far. Second time making this: first time I made it exactly by the recipe, and this time the only change was adding a chopped red bell pepper in with the vegetable sauté and garnishing with a little queso fresco in addition to the avocado and cilantro. Might try it with chicken next time, and yes, there WILL be a next time. 

  14. FORGOT TO STAR MY LAST REVIEW SO I WILL REPEAT IT WITH RATING.
    This is one of the best dishes I have made!  The sauce on top tastes like the best salsa ever.  Made it for dinner guests and had to send the recipe to all of them.  Thank you!

  15. This is one of the best dishes I have made!  The sauce on top tastes like the best salsa ever.  Made it for dinner guests and had to send the recipe to all of them.  Thank you!

  16. Misread the ingredient list, so added an entire chipotle, along with 2 T. of adobo sauce(because, why not?). Holy moley; I perspired my way through dinner! My BF loved it, though. Once I recover, & learn how to read, will try this again. It really is tasty, & comes together pretty easily.

  17. I love skinnytaste recipies
    This one is 👎

  18. I joined Weight Watchers two weeks ago and was looking for a low-point, yummy dinner to make my boyfriend and I on Sunday and this one appealed to me.

    OH MY GOD, YUM!!!

    My changes:

    I omitted the cilantro as I have the gene that makes it taste like death to me. haha

    I did not use butter as I hate butter… used avocado oil instead.

    I served mine over sauteed riced cauliflower mixed with onion and corn.

    My boyfriend put the shrimp concoction in flour tortillas and loved raved.

    Truly an amazing “skinny” dish that does not taste “skinny.” I’ll make this again and again…. in fact, I plan to make the sauce tonight to serve over roasted cauliflower. Wow!

  19. The whole time I was making this I kept thinking this is a lot of trouble and I’m not going to make this again. Until I tasted it that is. Throwing this one into regular rotation in doing so though I would drain the canned tomatoes which the recipe doesn’t indicate as the flavor was spot on but the sauce never thickened. Other than making that minor adjustment this was incredibly good.

  20. We have made this several times and it’s my favorite shrimp recipe right now! Honestly the sauce could go on anything! Delicious!

  21. absolutely delicious. I subbed halved fresh cherry tomatoes for the corn, and my son upped the adobo by 1/2 tsp to get the heat right for our family’s Texan palates. Will be adding to our binder of ST favorites!

  22. I have made numerous Shrimp Diabos in my past. My feeling was meh…. until I tried this recipe. The flavors were on point, easy to make and filling! This recipe will be in my rotation from now on.

  23. This recipe is amazing! Love the sauce. You should try this!

  24. Made this last night. Absolutely delicious. Will serve  at my next dinner party.  I left my sauce the consistency of fine salsa as recipe doesn’t state how fine to blend. Highly recommend this. Thanks Gina!

  25. This was absolutely delicious. The flavor was awesome, just right!

  26. Made this for my husband and I tonight. It was surprisingly easy and quick! We loved it to! The smell of the sauce, the texture, and the taste were amazing. Thank you for the recipe! 

  27. OMGoodness – What a great meal! This dish meets all my qualifiers: fresh ingredients, flavorful, skinny, and satisfyingly filling. My hubs is as happy as a bird with a French Fry. 

  28. I made this tonight and it was really good! I made it very spicy on accident! I added an entire chipotle in abodo rather than 1 tbs. I think half a chipotle would have been perfect. Nonetheless, it was really good. I had extra sauce so I vaccuum sealed it and will use it as a marinade in the future!

  29. Made this tonight.  It was incredible.  I added Cajun chicken and hot pepper flakes.  

  30. This. Is. Delicious!!! Added a little more chipotle in adobe and it was super spicy but we love spicy! Sending this recipe to all my spicy friends now!!

  31. Hey, is this good for meal prep ?

  32. I saw this on a whim. Looked at my ingredients, turned out I had all but the chipotle adobe. I went ahead and made added a bit of sweet bbq sauce instead and it was a hit with my family.  Even suggested I put it into my special book for another time! Loved it! Thank you for All your recipes and also your meal plans! For the dinners I’ve been following them pretty closely lately and I honestly can say I wish I had done it years ago. You’ve taken dinners from blah to amazing and fun to make! 🙌🏻🙌🏻🙌🏻 Thank u!! 

  33. Another winner!!! I made this for lunch today and I already know it’s going to be one of my new favorites! I made the sauce up the night before which makes it really fast and easy to cook. I’m not a huge corn lover so I used zucchini, yellow squash, mushrooms and red onions for the veggies. I had some cooked prawns in the fridge which worked out perfect. The sauce is so delicious, it has a nice thicker consistency and just enough kick. Served the shrimp over jasmine rice with the veggies on the side, hubby loved it!!!!! Thank you Gina, I can honestly say I have never had a bad recipe from you.

  34. Can I make this without a food processor/blender ? Mine broke 😬

  35. We loved it! We like spicy so I used
    4 Tb of adobe. I would add more next time. Definitely making again. Beautiful meal for entertaining. I made the Cauliflower Cilantro Lime Rice with it. Skipped salad only because we had a big lunch.

  36. OMG yum!! I followed the recipe to a “t” and it turned out fabulous!  I will make this again and again! It’s not spicy for people who don’t like much spice…but has tons of flavor!

  37. Just made this tonight, absolutely delicious!

  38. Fantastic recipe, and will be using it many times over, and adding variations. As it it is mild, I will add a bit heat. Veggies are fantastic, I used fresh corn, and I did cook the zuchinni a little longer, Next time might add some mushroom, or diced red peppers, and we will have with chicken—–HMMM wonder how a mix of shrimp and scallops might be!?!?!

  39. This was delicious! I doubled the recipe for a big family meal, and everyone was raving about the presentation, then about the flavor. I was happy because half of our family was counting calories and the other half was not. It’s hard to find a delicious recipe that everyone loves, and this did the trick! I served it with pineapple lime rice and extra avocado. So good!

  40. So delicious!!! I will definitely use the vegetable sauté to pair with other meals!!!! Awesome recipe!!!!

  41. Made this for dinner last week. Awesome!!!! Reminded us of one of our favorite local Mexican restaurant menu items. Added more of the chipotle adobe as we like more heat. I have it on the menu this week only instead of shrimp I am using flank steak.

  42. I made this tonight and served it over cauliflower rice- delicious! I halved the chipotle because my hubby can’t handle too much spice, but this was just soooo flavorful! Thank you, Gina!

  43. I made this dish and it was fabulous. I used more zucchini since we love this veggie. I did not have any chipotle in adobo but I used the internet to find out what to use instead and it was great. I also used 2lbs of shrimp instead of one. Will make this dish again.

  44. This recipe is really tasty! I used molasses instead of brown sugar. And I went a bit heavy on the Chipotle in Adobo. After all, it’s shrimp Diablo. I charred my corn before I cut it off the cob.

  45. I made this with cauliflower in place of protein and it was delicious!  I partially cooked the cauliflower before adding to the sauce to finish cooking.

  46. Is your points the same as using Weight Watchers points? Thanks!

  47. Could you put the ingredients at the top please so I don’t have to spend an hour scrolling to get to them.

    • At the top of the page (under the recipe title) there’s a button that says “jump to recipe” specifically for that purpose.

  48. Could I use frozen shrimp?

  49. I made this last week and it was amazing!! I added more chipotle peppers and it was perfect. Definitely adding it to the rotation. My husband was putting the extra sauce on sandwiches! 😁

  50. This was a delicious restaurant quality recipe.  My husband, the gravy lover, loved it! (Of course) The best part was the vegetable mix. I had to cook the zucchini longer, but not a problem. Fresh corn is a plus! Very satisfying recipe!

  51. Omg yum!!!!! We did this with chicken and shrimp as my husband is not a seafood guy. It is SO flavorful.  I will be craving this sauce for sure! Next time, I may add some cayenne because we are Texans and really love heat! Thanks Gina! ❤️

    • How did you do it with chicken? Just cut up cutlets and cook in the sauce or cooked prior and then added to sauce?

  52. This recipe has been added to my faves from Gina! So easy and quick but so flavorful and so low in points! We added more chipotle and the spice level was so perfect we danced. We served it over romaine and I will definitely be adding this into meal prep rotation to make ahead and eat cold for a 3pt salad lunch!

  53. Hi there, I love your recipes and as I follow the weight watchers flex plan I was delighted to find your site! Just wondering is free points same as flex plan as when I calculate points myself using nutritional information I’m not getting same points! I go to weight watchers in Ireland but I would assume points system the same! 
    Many thanks
    Nicki

  54. Made this last night – very nice presentation – added double the amount of chipotle because it was just my husband and I.  He loved it and went back for several helpings. Depending on the appetite of your diners would encourage you to increase the recipe – barely fed my husband and myself (he was really hungry) – if my kids who are 3 boys in their early teens were eating I would probably double recipe.  HIghly recommend and would be good for entertaining.  I prepped everything earlier in the day (including the sauce) and then set it up for when I was ready to make.  Once you start cooking it took about 30 minutes end to end.  I also made yellow rice and black beans as other sides. 

  55. This was awesome and easy to make! Thank you for points saver☺

  56. UH-MAY-ZING!

  57. This is a great recipie! My 2 and 5 year ate it too. I left out the chipotle in adobe and left the rest as the recipie said. After cooking, I scooped out the kids shrimp, then added the chipotle in adobe to the skillet, let it cook for another minute while stirring to combine flavors and then what was left in the skillet was for myself and husband. I loved the heat! I also loved that I could still enjoy it and it was still a one pan meal we could all enjoy with very little fuss! 

  58. I am thinking of making this, do you think I would be able to make the sauce ahead of time? 

  59. This was great. The whole family loved it. I would have preferred a little more spice, but the heat level was perfect for my kids. 

  60. We absolutely love this recipe!! I will adding it to our repertoire. I will be trying it with chicken too. The prep time took longer than stated but I feel thats always the case, unless I’m slow, lol

  61. Great recipe! My family really enjoyed this dish, thanks for sharing! I also want to try cooking it with chicken. I think we will cook it often =)

  62. Another winner! I loved the sauce on this so much! I like things spicy, so, I also added a chopped jalapeño when I sautéed the onions and garlic and it was perfect! I will for sure make this again!

  63. We loved this but did wish we started with 1/2 TB of the chipotle, as it had a kick! The only modification I made was using a 10 oz. bag of frozen corn and then served with Wholly Guacamole instead of fresh avocado–we can’t wait to make again!

  64. Can you use canned cord with the juice drained?

  65. This was insanely good and simple! It’s the perfect combo of light flavors and I will be making this again and again!

  66. can you recommend a non-dairy substitute for the butter? 

  67. LOVED. So great, my husband is hard to please and he wants to eat this all the time! Thank you 🙂

  68. Could you do this with maybe chicken instead? I’m not a huge fan of shrimp…

  69. Just made this tonight, and WOW! Bursting with flavor, very filling, and a great use of all those surplus summer veggies. Thanks!

  70. I made this the day you posted it. I didn’t have red onion but white was just fine. I added some beet greens from the garden to the squash/corn succotash and doubled the chipotle. This was REALLY good; I’ll be adding it to our Summer repertoire and switching it up sometimes with chicken and lamb. The sauce reminded me of one I got at a restaurant recently (theirs was with pork and they added cream) — I can think of a ton of applications for it. Thanks for this!

  71. My husband isn’t a fan of tomatoes but I can sneak tomato paste into a dish he doesn’t even realize it’s there.  Is there any way to substitute tomato paste for the fire roasted tomatoes?

    • Hi Cassie – I don’t think the tomato paste won’t have enough liquid. But you could try it and see how it tastes!

  72. Made this tonight! I used green Chile’s instead of the adobo and it was amazing!  Substituted since I forgot to buy at store. 

  73. Gina, this recipe is freakin’ amazing and goes in the rotation at the insistence of my husband. Thank you for an incredible recipe!!

  74. OMG.

    Camarones diablos is my all-time favorite meal at my neighborhood Mexican joint. I ran to buy the ingredients as soon as I saw this posted!

    I only had regular diced tomatoes on hand, and added a bunch of extra adobo sauce, crushed peppers and spices to make it super spicy (how I like it.) I served it over corn tortillas. It tasted exactly how my favorite restaurant makes it! Thank you!!

  75. My husband loves spicy things so I can’t wait to make this for him. This shrimp diablo looks amazing and nice an light for this hot time of year! I am pining it now to make soon!

  76. I made this recipe last night, as written except that I doubled the chipotle, and it turned out perfectly! Was hoping for leftovers, but friends who dropped by ate everything that was left. Thanks for sharing Gina!

  77. This was delicious!!  Hubby said best thing I have made in a while!

  78. Made this last night for company and everyone absolutely loved it. Thanks for all your time and effort that you put into your site, newsletters and recipes. Love them all.

  79. What does “chipotle in adobo” mean?

    • They are a type of canned pepper in adobo sauce. You can find them in the Mexican/international section of the store. Here they are on Amazon – https://www.amazon.com/Goya-Chipotle-Peppers-Adobo-Sauce/dp/B00061DFEQ

    • They come in a can.  I usually get La Costeña brand, but Goya has a brand. I think the last ones I got were from a Aldi.  They are just chipotle peppers in adobo sauce.  I find them on the international aisle of the grocery store.

    • These are smoked jalapeños and sauce in a can.  You can find them in the Mexican food aisle at your grocery store.

    • you can also buy them in a tube (like tomato paste) which is way more convenient. the brand name is OLO’s. I bought mine in Florida at Sur la Table but I believe Amazon sells it. Lasts a long time.

  80.  Made this tonight and it was delicious!,!  My son had three helpings. I served it with black beams and rice. We were going to go out tonight but we are glad we didn’t!  I will definitely Italy make this again. Thanks for the recipe. 

  81. Yumm.  Made this for dinner tonight.  It was amazing!  The only mod that I made was to cook corn separately as my husband follows Keto.  I will definitely make this again.  So delicious. 

    • Delicious!! We made it and put in tacos – corn tortillas!!  Had leftover veggies and used them in a frittata- yummy!! Tonight, leftover diablo shrimp on quacamole tostadas, elote on the
       

  82. I’m thinking about putting it over rice.

  83. I plan to make this and wonder if you have the complete nutrition analysis? I didn’t see fiber and sugar listed.

  84. Could this be made with chicken? My boyfriend can’t have shrimp.

  85. Because I can’t handle the Freestyle and therefore stick to SmartPoints, I will count the points for the shrimp, which are not that many. But I would like to find a substitution for the corn. Maybe diced green peppers? (They’re always my go-to when I need a filler to bump up the volume of a dish).

    Any suggestions?

    • If you like mushrooms they’re a terrific way to bulk up a dish. I think they would be delicious here.  I just may try it myself, yum! 😛

  86. Yes! I am trying to find healthy food options that aren’t too complex. Thank you!

  87. I would so try this with chicken