Shrimp Diablo

Yesterday was a beautiful day. Not only due to the wonderful weather we had, but for the sure fact that family members decided to spend, for the most part, the entire day at our house. Grandma and Grandpa took all of the grandkids to a couple of parks, and out to lunch. What a relief and great feeling that was! My sister-n-law decided to organize a few closet spaces that really need help (game closet, kids closets), and my wife decided to finish some painting.

Mexican Shrimp Diablo Recipe

Me, you ask? What did I do? Besides teaching my nephew how to ride a bike for the first time, I decided to make a great meal for the family. Due to the beautiful weather, grilling was in order.

I already had a couple of skirt steaks marinating for my carne asada, and all of the fixings, but I wanted to turn it up a bit, and do a steak and shrimp grill. As I was already leaning heavily on Mexican dishes, I decided to do a Shrimp Diablo marinade, but instead of serving over rice, I was going to put them onto skewers, then grill them, serving them as tacos.


  • 2 jalapeno peppers, seeds removed
  • 2 Guajillo chiles, boiled for about 25 minutes
  • 1 small white onion, chopped
  • 4 cloves garlic, peeled, and rough chopped
  • 2 large Roma tomatoes
  • Handful of fresh cilantro
  • 2 tablespoons olive oil
  • Extra Large Shrimp (16/20), tail on, deveined, roughly 20, or more depending on your party
  • Pinch of salt (to taste)
  • Pinch of pepper (to taste)

To a blender, add in all of the ingredients, except the shrimps. Blend really well until you have a nice puree. To a large bowl, add the cleaned shrimps, and pour over the sauce. Let this marinate for at least 4 hours. The longer the better.

If you are using wooden skewers, soak them in water for at least 30 minutes. I have some nice metal skewers that I use, so I placed about 6 shrimps on each skewer. Reserve the marinade and add to a pan.

Preheat your gril to medium-high heat. With some tongs and oiled paper towel, lube your grill grates. Heat a small pan, and add the reserved marinade. Bring to a boil, and simmer for about 5 minutes. You can use this as a a sauce for the tacos.

Add the skewers and cook a few minutes per side. the goal with cooking any shrimp is to never overcook them. Turn over and cook an additional couple of minutes. Once they are a opaque throughout, you are good to go. You can serve these on the side, or fold them up in some nice flour tortillas.

The Shrimp Diablo has a killer flavor. Not really to instense with heat, so don’t be scared of the the name!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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