Vegan Camarones a La Diabla | Cooking With Jade

Vegan Camarones a La Diabla

< 1 minute
Vegan Camarones a La Diabla
Chef Jade_Vegan Camarones a La Diabla


Prep Time 20 minutes
Cook Time 20 minutes
Cuisine Mexican
Servings 4


  • Large skillet
  • Wooden spoon
  • Blender


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


  • 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.


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.

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