Ingredients
Scale
- 3 Ancho Peppers
- 3 Guajillo Peppers
- 4 Chile de Árbol Peppers
- 2 medium Tomatoes (chopped)
- 1 small Onion (chopped)
- 1 Serrano Pepper (optional)
- 4 cloves Garlic (chopped)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Cooking Oil
- 1 pound Shrimp (peeled and deveined)
Instructions
- Rinse and remove stems and seeds from the dried ancho, guajillo, and chile de árbol peppers. Soak them in hot water for 20 minutes until softened.
- Drain the soaked peppers and blend them with chopped tomatoes, onion, serrano pepper (if using), garlic, apple cider vinegar, and salt until smooth.
- Heat vegetable oil in a pan over medium-high heat. Season the shrimp with salt and sear for about 30 seconds per side until they turn pink. Remove from the pan and set aside.
- Add the blended sauce to the same pan and simmer for about 10 minutes, allowing the flavors to meld together.
- Return the seared shrimp to the pan, toss with the sauce, and let simmer for another minute before serving.
Notes
Ensure the peppers are adequately soaked for the best texture and flavor. Monitor the shrimp closely while searing to achieve a perfect pink without being overcooked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 200mg
Keywords: Devil Shrimp, Spicy Shrimp, Mexican Recipe, Quick Dinner