All recipes
Mexican
Camarones a la Diabla (Deviled Shrimp)
Shrimp in a glossy, angry-red chipotle-tomato sauce — 44 g of protein and it cooks faster than the rice.
462Calories
48gProtein
49.5gNet carbs
6.7gFiber
6.4gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
14 oz (400 g) large shrimp, peeled
400 g
¾ cup + 1 Tbsp (200 g) canned crushed tomatoes
200 g
2 chipotles in adobo (30 g) — this dish is supposed to bite
30 g
½ small onion (60 g), chopped
60 g
3 cloves garlic
9 g
1 zucchini (200 g), half-moons
200 g
1½ tsp (6 g) olive oil
6 g
1 lime
15 g
1⅔ cups (300 g) cooked brown rice
300 g
cilantro, to finish
10 g
salt
2 g
Method
- Blend the tomatoes, chipotles, onion, and garlic into a smooth red sauce.
- Sear the zucchini in the oil until browned; push aside.
- Add the shrimp in a single layer, 60 seconds per side — undercooked is correct here, they finish in the sauce.
- Pour in the sauce and simmer 3–4 minutes until it thickens to a glaze and the shrimp curl into loose C's (tight O's = overdone).
- Lime, cilantro, and serve over rice with extra sauce spooned everywhere.
Nutrition facts
Per serving.
Calories462
Total fat6.4 g
Total carbohydrate56.2 g
Dietary fiber6.7 g
Net carbs49.5 g
Protein48 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
Keep cooking
