Sri Lankan Devilled Shrimp
This delicious Sri Lankan Devilled Shrimp dish is packed with flavor and has the perfect balance of umami, sweetness, and spice. It's very easy and quick to make too.
- 500 grams Shrimp (cleaned and devained)
- 1/2 teaspoon Salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons lime juice
- 2 tablespoons avocado/canola/coconut/vegetable oil
- 1/2 teaspoon corn starch
- 3 tablespoons cold or room temperature water
- 3 tablespoons ketchup
- 1 teaspoon light or regular soy sauce
- 1/4 teaspoon sugar
- 1 tablespoon avocado/canola/vegetable/coconut oil if needed
- 6 cloves of garlic chopped
- 1 inch piece of ginger finely chopped
- 1 tablespoon chili flakes
- 1 tablespoon Sri Lankan-chinese chili paste (check the description for substitutes)
- 1/2 of a red onion cut into large chunks
- 1 large banana pepper cut into thick slices (use more if you like more heat)
- 1 tomato cut into wedges
Marinate shrimp with salt, black pepper, and lime juice. Set it aside for 15 mins.
Mix water and cornstarch together in a small bowl. Add ketchup, soy sauce, and sugar to it and mix well to combine. Set aside.
Heat a wok/ large saute pan to high heat. Add oil let the oil heat up. Add shrimp to the pan and fry on high heat until shrimp are completely cooked (no raw parts visible).
Turn off the heat. Using a slotted spoon, drain and remove shrimp from the pan to a separate clean plate. (If there's any juice left in the pan, turn the heat back on and let the liquid evaporate. )
Turn the heat to medium. Add another 1 tbsp of oil (you can skip adding extra oil if your pan already has enough oil left from frying shrimp). Add ginger and garlic. Saute until garlic turns light brown on the edges.
Then add chili flakes and Sri Lankan-Chinese chili paste. Saute for a few seconds.
Add shrimp, onions, and peppers to the pan and mix until all the shrimp are coated with chili flakes.
Lower the heat. Add the sauce. Mix well to coat everything with the sauce
Finally, add tomatoes. Gently mix with shrimp.
