Huaraches with Shrimp and Salsa a la Diabla

Name: Huaraches with Shrimp and Salsa a la Diabla
Yield: Makes 4 to 6 Servings
Cuisine: United States
Ingredients: 1 cup (220 g) Fennel Curtido (page 259); Leaves from ½ bunch fresh cilantro; 1½ pounds (680 g) medium shrimp, shelled, deveined, and halved lengthwise; 1½ pounds (680 g) medium shrimp, shelled, deveined, and halved lengthwise; Olive oil, for cooking; 4 to 6 huaraches, cooked (page 26); ½ teaspoon sweet paprika; ½ teaspoon smoked paprika; ½ teaspoon kosher salt; 1½ pounds (680 g) medium shrimp, shelled, deveined, and halved lengthwise; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 serrano chile, seeded and finely chopped; 1 tablespoon chopped fresh cilantro; Juice of 2 limes

Preparation info

Makes
4 to 6
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Camarones a la Diabla are one of the most common—if not the most common—Mexican seafood dishes in both the US and Mexico. Using these “deviled shrimp” to top huaraches and adding fennel curtido are my own special twists.

Ingredients

For the shrimp

Juice of 2 limes
1 tablespoon chopped fresh cilantro
1

Americas
United States
Mexico
Fish course
Pescatarian
Central America
Gluten-free

Method

To marinate the shrimp, in a bowl, stir together the lime juice, cilantro, serrano chile, garlic powder, onion powder, both paprikas, and the salt and mix well. Add the shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes.

Drain the shrimp, discarding the marinade. In a large skillet, warm 3