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Sri Lankan Deviled Shrimp

Sri Lankan Deviled Shrimp

By Hisham Ali HassanMarch 7, 2025

  • Makes
    4-6 servings
  • Cook Time
    40 minutes
  • Rating

In Sri Lanka, “deviled” dishes are spicy, tangy and sweet, a fusion of South Asian curry and Cantonese sweet-and-sour. We tasted a chicken version cooked by chef Chamidu Jayashiva at Sea Beach Resort, along with shrimp iterations prepared by home cooks Mohara Dole and the mother-daughter team of K.S. Luxmi and Shasikala Samuel. We loved the big flavors and stir-fry speed with which the dish comes together. For our adaptation of Sri Lankan deviled shrimp, we employ our trusty single-sided sear technique that guards against bouncy, overdone shrimp, and we cook the onion, chili and tomatoes for only a few fast minutes to preserve their freshness. This dish is meant to be assertively spicy, but you can control the intensity. We offer ranges for both the red pepper flakes and serrano chilies. Basmati rice is the perfect accompaniment.

Tip

Don’t worry if the shrimp aren’t fully cooked after they’re seared. They will continue to cook with residual heat and when returned to the pan.

Ingredients
  • 1½

    pound extra-large shrimp (21/25 per pound), peeled, deveined and patted dry

  • ½

    teaspoon ground turmeric

  • Kosher salt and ground black pepper

  • 2

    tablespoons soy sauce

  • 1

    tablespoon white sugar

  • ½ - 1

    teaspoon red pepper flakes

  • 3

    teaspoons coconut oil or neutral oil, divided

  • 1

    small red onion, chopped into ½-inch pieces

  • 1-2

    serrano chilies, stemmed, seeded and thinly sliced

  • 6-8

    curry leaves (optional)

  • 1

    tablespoon finely grated fresh ginger

  • 4

    medium garlic cloves, finely grated

  • 2

    small plum tomatoes (about 8 ounces), cored and chopped into ¾-inch pieces

  • Thinly sliced scallions, to serve

  • Lime wedges, to serve

Step 1

In a medium bowl, toss the shrimp with the turmeric and ¼ teaspoon each salt and black pepper. In a small bowl, stir together the soy sauce, sugar and pepper flakes.

Step 2

In a 12-inch skillet over medium, heat 1 teaspoon oil until shimmering, swirling to coat the pan. Add half the shrimp in an even layer and cook, undisturbed, until deep golden brown on the bottoms, about 2 minutes. Stir, then transfer to a plate; the shrimp will not be fully cooked. Using 1 teaspoon of the remaining oil, cook the remaining shrimp in the same way, then transfer to the plate.

Step 3

Add the remaining 1 teaspoon oil to the pan over medium; swirl to coat. Add the onion, chili(s), curry leaves (if using) and ¼ teaspoon each salt and black pepper. Cook, stirring, until the onion just begins to soften, 1 to 2 minutes. Add the ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Stir in the soy sauce mixture. Return the shrimp to the pan along with any accumulated juices, then add the tomatoes. Cook, stirring, until the shrimp are opaque throughout and the tomatoes just begin to soften, about 1 minute.

Step 4

Remove and discard the curry leaves (if used), then taste and season with salt and black pepper. Transfer to a serving dish, then sprinkle with scallions. Serve with lime wedges.

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