Tuesday, June 18, 2024
HomeHealthy EatingMexican spicy shrimp Diablo recipe with rice and kale

Mexican spicy shrimp Diablo recipe with rice and kale

Every April, I come in Spring pantry cleaning mode.

This is when I take everything out of the cupboard and marvel at the treasure hidden at the bottom of my storage box. This is the source of this shrimp Diablo recipe.

I ate a bag of dried guajiro peppers. I don’t know how long it’s been since the cinco de Mayo is coming soon. I think this is a great opportunity to use them in spicy seafood dishes.

This recipe is inspired by the Mexican dish Camarones a la diabla, which means “devil shrimp”. Needless to say, the plump prawns are coated with flaming chile sauce. Many of Mexico’s classic seafood dishes come from Veracruz in the Gulf of Mexico. I have long wanted to go, so I can taste this dish myself.But at the same time, due to This with This The recipe serves as inspiration.

Guajillo peppers are milder and are used in many Mexican red sauces. They may not give you as much fire as you want in this dish, so feel free to add some Chile de Albo if you only have these on hand, or even adobo’s jalapenos. My instincts these days cannot always handle high temperatures, and I chose a slightly less evil end result.

I used fresh tomatoes in this recipe because I think it’s lazy, but the taste of roasted tomatoes will be more spicy and complex, which is what many dark sauce recipes do. Simply stir the quartered tomatoes with a little olive oil, and roast them in a 450-degree oven for 30 minutes or until caramelized.

Shrimp can be eaten with tortillas, but I chose to use them as toppings for rice and kale bowls. This is a very quick weekend dinner, especially if there is leftover food around the refrigerator. I almost always have frozen kale and shrimp in my refrigerator, so this meal is a pantry from start to finish.

Some people suggest removing the stems and planting seeds before adding moisture to the dried chilies, but I find it easier to do so after soaking them in boiling water. Either way, a pair of kitchen scissors will help get the job done.

Finally, I specifically reserved the low FODMAP of this recipe for all SIBO Amigos, but if you are not in this camp, feel free to add a garlic clove and half a shallot or onion to the Diablo sauce.

Keep reading this recipe for Diablo rice bowls made with kale shrimp-they will make all your spicy seafood dreams come true!

With health and hedonism,


Kale Shrimp Dark Rice Bowl

If you want more calories, you can also add some Chile de Arbo, which is slightly spicy than Guají. This recipe is low FODMAP, but if you are not in this camp, feel free to add a garlic clove and half a shallot or onion to the dark sauce, which is more delicious and traditional! If you do not have pre-made rice, please start from the beginning of this recipe.

raw material

  • For Diablo sauce:
  • 4
    Dried Guillotine Chili
    Remove stems and seeds (see note)
  • 4
    Roma Tomatoes
    1 pound, quartered
  • 1/4
    Cumin powder
  • 1/4
    Dried mexican oregano
  • 1
    sea ​​salt
  • 2
    olive oil
    Plus more cooking
  • 1
    Extra large shrimp
    About 16, peeled and gutted
  • 16
    Frozen chopped kale
  • ½
    Chicken or vegetable soup
  • Juice of 1 lime
  • 3
    Cooked brown rice
    Dry from 1 cup
  • ¼
    Chopped coriander
    Leaves and steps


  1. Bring a pot of water to a boil.

  2. In a wide heat-resistant bowl, cover the dried chilies with boiling water. If they are not completely submerged, you can put a second bowl on top to weigh them. Soak for 10-15 minutes until soft. Cut off the stem and use your fingers to remove the seeds.

  3. Transfer the washed peppers to a blender along with tomatoes, cumin, oregano, salt and olive oil. Whipped into a paste, showing a rich red.

  4. Meanwhile, in a large frying pan, heat a thin layer of olive oil over medium high heat. Season the shrimp with salt and fry on both sides until light brown, about 2 minutes. Move to the plate.

  5. Put the frozen kale and chicken broth in the pot. Stew until the kale is completely absorbed and the liquid is almost completely absorbed, 5 minutes. Season with salt and pepper. Move to the bowl.

  6. Transfer the Diablo sauce to a saucepan, simmer over medium-high heat until it is halved, and cook for about 5 minutes. Fold the shrimp and cook for another minute.

  7. Stir the prepared rice with half of the coriander and lime juice.

  8. When serving, divide the rice into 4 bowls and top with kale and shrimp. Garnish with leftover coriander.

If you did this, tag @phoebelapine and #feedmephoebe-I would love to see it!

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