Shrimp Diablo

Shrimp Diablo - Food & Nutrition Magazine - Stone Soup
Photo by Jen Plaggemars

A few months ago, I tried shrimp diablo at a local restaurant and have been dreaming about it ever since. The flavors were so fresh and inviting, without being overly spicy. What I love about this meal is that it comes together so quickly and it’s versatile. Shrimp Diablo - Feel free to serve the shrimp over rice or quinoa, wrap it in a burrito or serve it with tortillas. A little avocado is a great garnish to compliment the spice.

Shrimp Diablo

Serves 4


  • 2 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 3 garlic cloves, finely chopped
  • 1 jalapeno, seeded and chopped
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon black pepper
  • ¼ cup broth
  • 1 14.5 oz. can fire-roasted tomatoes
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 pound peeled, deveined shrimp (tail-off)
  • Juice of 1 lime
  • 2 teaspoons chopped parsley (or cilantro)


Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion, green pepper, garlic and jalapeno and cook until fragrant, about 2 minutes. Add salt, oregano, crushed red pepper and black pepper and cook for 1 minute. Add tequila and cook until reduced by half. Add fire-roasted tomatoes and chipotle peppers and cook for 1 minute longer.

Transfer the sauce to a blender and process until smooth.

Add the remaining tablespoon of olive oil to the skillet and add shrimp. Cook for 1-2 minutes, or until just cooked through.

Add sauce back to the pan and stir to coat the shrimp. Finish with fresh lime juice. Sprinkle with parsley.

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Jen Plaggemars
Jen Plaggemars is a registered dietitian and private chef based in Holland, MI, and owner of Chef Jen LLC. She blogs at