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Shrimp a la Diablo

Rated as 4.33 out of 5 Stars
4

"I emulated this rendition of shrimp a la diablo after eating a similar dish at San Carlos Bay restaurant in Guadalups, AZ. Serve over anything."
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Ingredients

20 m servings 497
Original recipe yields 4 servings

Directions

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  1. Puree chipotle peppers in adobo sauce in a blender until smooth. Add cream cheese and milk to the pureed pepper mixture; blend until smooth.
  2. Pour the sauce mixture into a saucepan and bring to a boil. Add shrimp and cook until pink and no longer opaque in the center, about 2 minutes.

Nutrition Facts


Per Serving: 497 calories; 23.8 6.1 60.8 582 995 Full nutrition

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Reviews

Read all reviews 14
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

wonderful...bursting with flavor. DH needed to have it "thinned" out more though. Kind of thick but otherwise...perfect. Had to add more. I just did this with chicken breasts tonight and it ...

Most helpful critical review

spicy? where? not at all ??

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wonderful...bursting with flavor. DH needed to have it "thinned" out more though. Kind of thick but otherwise...perfect. Had to add more. I just did this with chicken breasts tonight and it ...

I tried this recipe, it was delicious! My husband raved about it and he doesnt like shrimp too much. I served the shrimp over vermicelli noodles and it was spicy. If you dont want it too spicy, ...

My fiancé and I loved this dish!! It was super quick and easy to make! We love spicy, so it was perfect for us!! The recipe is great as is. I wanted to sneak in some vegies, so I used 2 pound...

Just like in the restaurant. The chipotle brand I used was very spicy. the recipe literally brought tears to my eyes.

The. Best. Spicy. Sauce. Ever. If you like spicy, you will love this. Like others suggested, I added fresh, pressed garlic and many veggies in different variations. All work well. Over nood...

Made this before as a dip and everyone loved it. Made it tonight as a meal and my husband’s reaction was “Wow! This is good!!” I did add a bit of onion and garlic to the pepper/cream cheese mixt...

this recipe as writen is very SPICY . I needed to triple the recipe to feed a large group. To do that the recipe called for THREE cans of peppers. One can was.plenty SPICY. Other reviewers said...

spicy? where? not at all ??

I followed other reviews and used about 2/3 of the can of peppers. I added garlic and about 2/3 cup of milk. My kids 11 and 13 loved it! And wasn't too hot.