Fiery Crockpot Camarones a la Diabla with Charred Corn Step-by-step instructions

Before you start

Before starting, make sure the shrimp are thawed if frozen and patted dry. Husk the corn and cut into 2-inch wheels. If using fresh tomatoes, roast them under the broiler or over a gas flame until charred, then roughly chop.

Prepare the guajillo puree if making from scratch. Have all the sauce ingredients measured and ready. A 6-quart slow cooker is ideal; if using a smaller one, reduce the quantities proportionally.

Instructions

Char and Layer

1. 1Char the Corn and Build the Sauce
   Heat a large skillet or grill over high heat. Add the corn wheels and cook, turning occasionally, until charred on all sides, about 8–10 minutes. Transfer to a plate and set aside. In a medium bowl, combine the roasted tomatoes, chipotle peppers in adobo, guajillo chili puree, melted butter, lime juice, minced garlic, and kosher salt. Stir until well blended.
   Look for The corn should have deep char marks but still be tender.
   Tip Charring the corn adds a smoky layer that complements the chilies.
2. 2Layer Shrimp and Corn in the Crockpot
   Place the shell-on jumbo shrimp in the slow cooker insert. Scatter the charred corn wheels over the shrimp. Pour the sauce mixture evenly over everything, making sure the shrimp and corn are coated. Use tongs to gently toss and combine.
   Look for The shrimp should be well coated in the red sauce.
   Tip Do not overmix; the shrimp are delicate and can break apart.

At the end of this phase, the corn should be nicely charred with deep brown spots, and the sauce should be a vibrant red with the butter fully melted.

The shrimp are raw and still translucent, but they are evenly coated in the sauce. The aromas of garlic, chili, and lime should fill the kitchen. Everything is ready for the slow cooker to take over.

Slow-Cook and Glaze

3. 3Slow-Cook on High for 90 Minutes
   Cover the slow cooker and cook on HIGH for 90 minutes. After 60 minutes, check the shrimp. They are done when they are bright coral and have reached an internal temperature of 145°F (63°C). If not done, continue cooking for up to 30 more minutes, checking every 10 minutes. The sauce should thicken slightly and become glossy.
   Look for The shrimp will be firm and pink, and the sauce will have reduced slightly.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cooking times vary by slow cooker; start checking at 60 minutes.

After 90 minutes, the shrimp should be bright coral and firm, and the sauce should have thickened to a glossy, clingy consistency. The corn will be tender and infused with the spicy butter. The smell is intensely savory with a warming heat. Check that the shrimp have reached 145°F (63°C) before proceeding.

Rest and Serve

4. 4Rest and Serve
   Once the shrimp are cooked, turn off the slow cooker. Let the dish rest for 5 minutes so the sauce settles. Serve the shrimp and corn with warm corn tortillas, sliced avocado, fresh cilantro, and lime wedges on the side.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip Have guests squeeze lime over their own serving to brighten the heat.

After resting, the sauce will have settled and slightly thickened further. The shrimp are plump and juicy, and the corn is sweet with a smoky char. The dish looks vibrant with the red sauce, green avocado, and fresh cilantro. Serve immediately with warm tortillas and lime wedges for squeezing.

Common mistakes

One common mistake is overcooking the shrimp, which makes them rubbery and tough. Start checking at the 60-minute mark and rely on the thermometer. Another issue is using pre-cooked shrimp, which will become mushy; always start with raw.

If the sauce tastes too spicy, balance it with a dollop of sour cream or extra lime juice. Do not skip charring the corn—it adds a necessary smoky depth. Finally, resist the urge to lift the lid constantly; each peek releases heat and extends the cooking time.

How to tell it’s done

The shrimp are done when they are bright coral, firm to the touch, and have reached an internal temperature of 145°F (63°C) as measured with an instant-read thermometer inserted into the thickest part of a shrimp.

The sauce should have thickened slightly and turned glossy, coating the shrimp and corn like a glaze. If the sauce seems thin, you can remove the shrimp and corn and simmer the sauce on the stovetop for a few minutes to reduce, then return them to the pot.

• Shellfish: 145°F (63°C) in the thickest part