Shrimp Diablo Recipe

This shrimp diablo recipe is nice and spicy and so versatile! It can be eaten alone straight off the skewers, served over greens for a light healthy dinner.

shrimp diablo recipe


  • 2 pounds of medium deveined, shelled shrimp
  • 1/2 cup of bottled hot sauce - we use Valentino - found in the grocery store with other Mexican food items
  • 1/4 cup olive oil
  • 1 heaping tablespoon of pesto
  • 2 tablespoons minced garlic
  • 3 tablespoons dried minced onion
  • 1.5 teaspoons cumin
  • 2 teaspoons sea salt
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon chili powder
  • juice of 1 whole lime
  • fresh finely chopped cilantro (small handful)

Combine all ingredients in a gallon ziploc bag. Put bag in fridge and let marinate for several hours (minimum 1) to let shrimp take on the spicy flavor.

When ready, turn outside grill on to preheat if using gas, or have hot coals ready. String shrimp onto skewers, and be prepared to get really messy hands.

Grill for 3-5 minutes per side, or until opaque and tails will curl in.

I personally chose to serve mine over a bed of fresh organic greens, then topped it with some cool homemade ranch dressing (a perfect compliment to the spicy shrimp.)

Enjoy! Recipe adapted from Misty's Prawn Recipes from

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