Shrimp Diablo

Shrimp Diablo

Diablo or devil in Spanish refers to the spicy kick in the tomato sauce smothering the shrimp.

10 min. prep time
4 servings
151 Rating


2 tablespoons Land O Lakes® Butter
3 medium (3 cups) zucchini, cut into 1/2-inch slices
1 medium (1/2 cup) onion, sliced
1 teaspoon finely chopped fresh garlic
1 (14.5-ounce) can diced tomatoes with Italian herbs
1 (12-ounce) package frozen medium cooked shrimp, thawed, drained
1/4 teaspoon ground red pepper
4 cups hot cooked rice or couscous


Melt butter in 10-inch skillet until sizzling; add zucchini, onion and garlic. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until vegetables are crisply tender.

Stir in diced tomatoes, shrimp and red pepper. Continue cooking 3-4 minutes or until mixture comes to a full boil. Reduce heat to medium. Cover; cook, stirring occasionally, 6-8 minutes or until shrimp are heated through. Serve over rice.

Recipe Tip

To prevent garlic cloves from rolling around on the cutting board, smash them flat first with the wide end of a large knife, such as a French or chef’s knife, then begin to chop.

Nutrition Facts (1 serving)

Calories: 380

Fat: 7g

Cholesterol: 180mg

Sodium: 750mg

Carbohydrates: 53g

Dietary Fiber: 2g

Protein: 24g

Recipe #12601©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

This was excellent. I added a lot more garlic and also used fresh tomatoes instead of canned. I also used uncooked shrimp and added it to the pan to cook with the tomatoes. Yummy!

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