Countries 
VEGAN CAMARONES A LA DIABLA
Equipment
- Large skillet
- Wooden spoon
- Blender
Ingredients
For the vegan shrimp:
- 1 lb. vegan shrimp such as Gardein or Sophie's Kitchen
- 2 tbsp. olive oil
- 1/2 tsp. smoked paprika
- 1/4 tsp. cumin
- Salt and pepper to taste
- For the sauce:
- 4 dried guajillo chiles stemmed and seeded
- 2 dried arbol chiles stemmed and seeded
- 3 cloves garlic
- 1/2 cup vegetable broth
- 1 tbsp. tomato paste
- 1 tsp. oregano
- 1/2 tsp. smoked paprika
- Salt and pepper to taste
For serving:
- Cooked rice
- Lime wedges
- Cilantro
Instructions
- In a large
skillet , heat the olive oil over medium-high heat. - Add the vegan shrimp and season with smoked paprika, cumin, salt, and pepper.
- Cook for 3-4 minutes per side, or until the shrimp is golden brown and cooked through.
- Remove the shrimp from the skillet and set aside.
- In a
blender , combine the dried guajillo chiles, dried arbol chiles, garlic, vegetable broth, tomato paste, oregano, smoked paprika, salt, and pepper. - Blend until smooth.
- Pour the sauce into the skillet and bring to a simmer.
- Add the cooked vegan shrimp to the skillet and stir to coat in the sauce.
- Simmer for 5-10 minutes, or until the sauce has thickened and the shrimp is heated through.
- Serve the vegan camarones a la diabla over cooked rice, garnished with lime wedges and cilantro.
Notes
NUTRITIONAL FACTS:
Calories: 230 | Total Fat: 8g | Total Carbohydrates: 20g | Dietary Fiber: 6g | Protein: 21g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
