Fiery Crockpot Camarones a la Diabla with Charred Corn Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, make the guajillo puree a day ahead. Soak the dried chilies, blend with a little water, and refrigerate until ready to use. The puree will keep for up to a week.

If you like extra heat, add a pinch of cayenne or a minced fresh serrano to the sauce. For a milder version, reduce the chipotle peppers and use only one tablespoon of guajillo puree.

When serving, let each person squeeze fresh lime over their plate—the acidity cuts through the richness and brightens the dish. Warm the tortillas directly over a gas flame or in a dry skillet for a few seconds per side.

The avocado should be ripe but still firm enough to slice. If you have leftovers, the sauce is fantastic spooned over eggs or mixed into rice for a spicy twist.

Variations

• Milder Version: Reduce the chipotle peppers to 1 tablespoon and use only 1/4 cup of guajillo puree. Add a teaspoon of smoked paprika for extra smokiness without the heat. The sauce will still be rich and flavorful but far gentler on the palate.
• Add Chorizo: Brown 8 ounces of fresh Mexican chorizo in a skillet before adding to the slow cooker. The chorizo adds a savory, spicy depth that pairs beautifully with the shrimp. Cook everything together as directed, and serve with extra tortillas.
• Use Chicken or Tofu: For a non-seafood version, swap the shrimp for boneless, skinless chicken thighs cut into chunks, and cook on HIGH for 2 hours or until chicken reaches 165°F (74°C). For tofu, use extra-firm tofu, pat dry, and cook for 60 minutes on HIGH.
• Extra Smoky: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of liquid smoke to the sauce. Char the corn over a wood fire or on a gas grill with a handful of soaked wood chips for an even deeper smoky flavor.

Storage and make-ahead

Fridge

Refrigerate leftovers within 2 hours of cooking in an airtight container for up to 3 days. Reheat gently until hot, but do not boil.

Freezer

Freeze the cooked shrimp and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered skillet over medium-low heat, adding a splash of water or broth if the sauce has thickened too much.

Store leftover camarones a la diabla in an airtight container in the refrigerator for up to 3 days. The shrimp may continue to absorb sauce and become slightly softer, but they will still be flavorful.

Reheat gently in a skillet over medium-low heat or in the microwave in 30-second bursts, just until warmed through.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed, adding 15–20 minutes to the cooking time if starting from cold. The guajillo puree and charred corn can also be prepared up to 2 days ahead.

Serving ideas

Serve the camarones a la diabla as a main course with warm corn tortillas, sliced avocado, and a sprinkle of fresh cilantro.

The tortillas are perfect for scooping up the shrimp and corn, and the avocado adds a creamy contrast to the spicy sauce. A squeeze of lime over everything brightens the flavors and balances the heat.

For a complete meal, offer a simple side of Mexican rice or a crisp green salad with a citrus vinaigrette. The dish is also excellent as a filling for tacos or tostadas, or spooned over a bowl of warm beans. Leftover sauce can be served with extra tortillas for dipping, ensuring no drop goes to waste.

Frequently asked questions

Recipe card

Fiery Crockpot Camarones a la Diabla with Charred Corn

Prep 15 minCook 1 h 30 minTotal 1 h 45 minServes 6

Ingredients

• 2 lb shell-on jumbo shrimp, deveined
• 4 ears corn on the cob, husked, cut into 2-inch wheels
• 1 lb roasted tomatoes (or fire-roasted canned tomatoes)
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1/2 cup guajillo chili puree
• 1/2 cup unsalted butter, melted
• 2 tbsp fresh lime juice
• 4 cloves garlic, minced
• 1 tsp kosher salt
• warm corn tortillas, for serving
• sliced avocado, for serving
• fresh cilantro leaves, for serving
• lime wedges, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

410

Protein

32 g

Carbohydrates

28 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.