Shrimp a la Diabla | Camarones a la Diabla

by Dolores M. Wiarco (my mother)

1 bell pepper deseeded and thinly sliced
½ onion thinly sliced, then halved
2 tablespoons olive oil
2 tablespoons butter
2 pounds fresh shrimp peeled and cleaned
1 large tomato diced
2 jalapeños destemmed, deveined, and thinly sliced
Salt (to taste)
Pepper (to taste)


  1. Sauté bell pepper and onion in oil and butter on medium heat. Move frequently to avoid burning.
  2. Once onion becomes translucent, add shrimp, tomato, and jalapeños. Season with salt and pepper and mix well.
  3. Add just enough water to cover ingredients. Raise heat to high and bring to a boil, then lower to lowest setting and simmer for 20 minutes.
  4. Serve over rice.

Lola Wiarco Dweck

Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.

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