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+ servings
Shrimp diabla to celebrate Hispanic Heritage Month

Shrimp Diabla

Chef Adriana Martin
The shrimp diabla, made with ripen tomato sauce, Mexican spices and TABASCO® Chipotle Sauce. The chipotle sauce provides a nice smoky flavor and the perfect amount of heat to the dish.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Main Course
Cuisine Mexican
Servings 4 servings


  • 1 pound of cleaned and deveined shrimps preferably large or jumbo size
  • 1 teaspoon of sazon latino with cumin, salt and oregano
  • 1 teaspoon of ground black pepper
  • 1 tablespoon of olive oil
  • 1 garlic clove chopped
  • 1 sprig of fresh thyme
  • 2 cans of tomato puree
  • 2 tablespoons of TABASCO® Chipotle sauce
  • 4 cups of cooked white rice


  • Season the shrimps with some drops of olive oil and the seasonings.
  • In a skillet grill the shrimps until getting the pink flavor. Doing this first to avoid overcooking the shrimps.
  • For the diabla sauce place a saucepan in the stove and add the olive oil, then sauté the garlic and add the fresh thyme. Pour the tomato sauce and add the TABASCO® Chipotle sauce. Combine well. You can add some salt but not too much.
  • Finally when the sauce is done fold the shrimps and cover them well.
  • Serve the shrimps on a bed of white rice and enjoy.
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