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Shrimp Diablo with Rice

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

The Mexican dish comes together in a flash and is packed with flavor. We recommend serving it over rice with lime wedges on the side and some extra cilantro!

For the Shrimp:
 1 lb shrimp, cleaned and deveined
 2 tbsp Colavita Spanish EVOO
 1 small yellow onion, dice
 1 Tetra pack Colavita Diced tomatoes
 2 Chipotle peppers in Adobo
 1 tbsp fresh lime juice
 1 garlic clove, smashed
 Salt and pepper
For the Rice:
 3 tbsp Colavita Spanish EVOO
 2 cups long grain rice (basmati or jasmine)
 1 plum or Roma tomato, diced
 1 small yellow onion, diced
 1 tbsp tomato paste
 4 cups water
 Salt to taste
 Lime wedges
 Fresh cilantro
 1 jalapeno pepper, sliced (remove seeds and veins for less heat!)
For the Shrimp:

Combine the Colavita Diced Tomatoes, the Chipotle peppers, the fresh lime juice, garlic and ¼ tsp salt in a blender and process until smooth. Set aside. Can be made 1 day ahead and stored in a sealed container in the refrigerator.


Heat 1 tbsp Colavita olive oil in large skillet over medium heat.


Add the diced onion, and sauté until translucent, about 5 minutes.


Add the shrimp, season with salt and pepper and cook about 2 minutes per side. Remove to a plate.


Add the prepared sauce to the pan and simmer about 10 minutes. If it thickens too much, add a splash of water (or wine!) Taste and season if necessary.


Add the shrimp back to the pan with the sauce and sauté a few more minutes until cooked through.


Serve over rice (recipe below) with lime wedges and cilantro and sliced jalapeno peppers, if desired.

For the Rice:

Heat 1 tbsp Colavita olive oil in large skillet over medium heat.


Add the rice to the pan and sauté for 5 minutes until the rice toasts slightly. It will smell “nutty” and begin to brown. This will add flavor to the rice.


Add the diced tomato and onion and sauté for about 1 minute.


Add the water, tomato paste, and about ½ tsp salt. Stir until all the tomato paste is distributed.


Bring the mixture to a boil, lower the heat to a simmer. Cover the rice and cook for 20 minutes. Until fully cooked.


Add 1 tbsp Colavita olive oil to the rice, stir, recover, and let stand for 5-10 minutes.


Serve alongside the shrimp.