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Shrimp Diablo Rice Bowls with Kale

If you want more heat, you can also add a few chile de arbol, which are a little spicier than guajillo. This recipe is low FODMAP, but if you are not in this camp, feel free to add a garlic clove and half a shallot or onion to the diablo sauce, which is more flavorful and traditional! If you don't have premade rice, just begin it at the start of this recipe.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Phoebe Lapine


  • For the diablo sauce:
  • 4 dried guajillo chiles stems and seeds removed (see note)
  • 4 roma tomatoes 1 pound, quartered
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried Mexican oregano
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil plus more for cooking
  • 1 pound extra-large shrimp about 16, peeled and deveined
  • 16 ounces frozen chopped kale
  • ½ cup chicken or vegetable broth
  • Juice of 1 lime
  • 3 cups cooked brown rice from 1 cup dried
  • ¼ cup chopped cilantro leaves and steps


  1. Bring a kettle of water to boil.
  2. In a heatproof wide bowl, cover the dried chiles with boiling water. If they aren’t fully submerged, you can just a second bowl on top to weigh them down. Allow to soak for 10-15 minutes until pliable. Cut off the stems and remove the seeds with your fingers.
  3. Transfer the cleaned chiles to a blender along with the tomatoes, cumin, oregano, salt and olive oil. Puree until smooth and a rich red color.
  4. Meanwhile, in a large skillet, heat a thin layer of olive oil over medium-high heat. Season the shrimp with salt and sear on both sides until lightly brown, about 2 minutes. Remove to a plate.
  5. Add the frozen kale to the pan along with the chicken stock. Simmer until the kale is fully and the liquid is almost all absorbed, 5 minutes. Season generously with salt and pepper. Remove to a bowl.
  6. Transfer the diablo sauce to the pan and simmer over medium-high heat until reduced by half, about 5 more minutes. Fold in the shrimp and cook for 1 minute more.
  7. Toss the prepared rice with half the cilantro and the lime juice.
  8. To serve, divide the rice between 4 bowls and top with the kale and shrimp. Garnish with the remaining cilantro.