Shrimp de Arbol

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.

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1 Tbsp. olive oil
3 chiles de arbol, seeded and diced
1 Tbsp. diced onion
2 Tbsp. diced tomato
1 pound medium to large shrimp, peeled and deveined
1/2 cup white wine
8 cloves fresh garlic, minced
1 Tbsp. chopped fresh parsley
1 lime, halved
salt and pepper to taste

Heat the oil in a saute pan over medium-high heat and add the chile, onion, and tomatoes, and cook for 15 seconds. Add the shrimp and cook, tossing, for about 1 minute. Add the wine and cook 2 minutes.

Pull the shrimp, set aside. Add the garlic to the saute pan and cook until golden, approximately 2 minutes. Add the shrimp back to the saute pan with the parsley, squeeze the lime, and season to taste.

Serve with plain rice. This dish is also good with Mexican rice and tomatoes.

Recipe from Chile Pepper Magazine.