Equipment
Ingredients
Ancho Chile Sauce
- 2 dried ancho chiles, stemmed and seeded
- 250 ml water, boiling
- 3 garlic, peeled
- 50 g white onion, roughly chopped
- 30 ml lime juice, freshly squeezed
- 15 ml olive oil
- 2 g ground cumin
- 1 g mexican oregano, dried
- 3 g kosher salt
Shrimp and Assembly
- 600 g large raw shrimp, peeled, deveined, and tails left on
- 15 ml olive oil
- 2 g kosher salt
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 230 kcal
- Protein
- 32 g
- Carbohydrates
- 7 g
- Fat
- 9 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 672 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 242 mg
- Potassium
- 644 mg
- Calcium
- 123 mg
- Iron
- 2.2 mg
- Magnesium
- 68 mg
- Phosphorus
- 351 mg
- Zinc
- 2.2 mg
- Vitamin A
- 86 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 1.2 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.19 mg
- Niacin
- 0.6 mg
- Folate
- 11 mcg
- Water
- 204 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring the water to a boil in a small saucepan over medium-high heat.
Remove the saucepan from the heat. Submerge the dried, stemmed, and seeded ancho chiles in the hot water. Cover and let them soak until softened and pliable.
Transfer the softened chiles along with 50ml of their soaking liquid to a blender. Add the garlic, white onion, lime juice, 15ml of olive oil, ground cumin, Mexican oregano, and 3g of kosher salt. Blend on high speed until completely smooth.
Thoroughly pat the raw shrimp dry with paper towels to remove excess moisture. Season evenly with the remaining 2g of kosher salt.
Heat the remaining 15ml of olive oil in a large heavy-bottomed skillet over medium-high heat until it begins to shimmer.
Place the seasoned shrimp into the hot skillet in a single even layer. Sear undisturbed on the first side until the bottom edges turn opaque and pink.
Using tongs, flip the shrimp and cook for a brief period on the second side just to start the cooking process.
Pour the blended ancho chile sauce into the skillet, tossing the shrimp to coat fully. Reduce the heat to low and simmer gently until the shrimp are entirely cooked through, reaching an internal temperature of 63 Celsius or 145 Fahrenheit.
Remove the skillet from the heat. Sprinkle the freshly chopped cilantro over the shrimp and serve immediately.
Chef's Notes
- When shopping for dried ancho chiles, look for ones that are pliable, soft, and slightly leathery. If they crack or shatter when bent, they are past their prime and will yield less flavor.
- Be cautious not to blend hot liquids completely sealed; leave the blender vent slightly open and cover it with a kitchen towel to prevent pressure buildup.
- If you prefer a milder sauce, you can substitute one ancho chile with a dried guajillo chile, which offers a bright, fruity flavor without adding heat.
- Serve this dish over cilantro-lime rice, quinoa, or with warm corn tortillas to soak up the leftover ancho sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce may thicken when chilled.
Freezer: 1 month — Freeze in a sealed container. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a skillet over low heat just until warmed through to prevent the shrimp from becoming tough.
Troubleshooting
The ancho sauce tastes bitter
Cause: The chiles were over-toasted prior to packaging or seeds and stems were accidentally left intact.
Fix: Stir in a small pinch of granulated sugar or a tiny drizzle of agave syrup to balance the bitterness.
Prevention: Inspect dried chiles for a burnt smell before using and ensure thorough removal of all seeds and inner veins.
Shrimp are tough and rubbery
Cause: The shrimp were left on the heat too long or the sauce was simmered at too high of a temperature.
Fix: Cannot be fixed
Prevention: Remove shrimp from heat the moment they turn opaque and form a C shape. Do not let them curl into a tight O shape.
Sauce is too thick and paste-like in the pan
Cause: The chiles absorbed more liquid than expected, or too much evaporation occurred in the pan.
Fix: Stir in the reserved soaking liquid or fresh water, one tablespoon at a time, until the desired consistency is reached.
Prevention: Reserve the chile soaking liquid and monitor consistency during the simmer.
Cultural Context
Camarones al Ajillo (garlic shrimp) and Camarones a la Diabla (deviled shrimp) are iconic coastal Mexican staples. This recipe merges concepts from both, utilizing the ancho chile, which is the dried form of the poblano pepper. Ancho chiles impart a deep, raisiny sweetness and a mild, smoky heat rather than overwhelming spiciness. This technique of rehydrating dried chiles to form a rich, complex adobo is a foundational pillar of authentic Mexican gastronomy.
