Sri Lankan Deviled Shrimp

Ingredients

• 1.5 lb Extra-large shrimp (Peeled and deveined; tails may be left on)
• Kosher salt (For seasoning shrimp and sauce, to taste)
• 3 tbsp Neutral cooking oil (Such as grapeseed, canola, or vegetable oil; divided)
• 0.5 tsp Red pepper flakes (Use up to 1 teaspoon for a hotter dish)
• 1 Yellow onion (Sliced into thin wedges)
• 4 cloves Garlic (Finely chopped or grated)
• 1 tbsp Fresh ginger (Finely grated)
• 2 Serrano chilies (Thinly sliced; use 1 to 3 chilies according to desired heat)
• 2 Tomato (Ripe medium tomatoes, cut into wedges)
• 1 tbsp Curry powder (Preferably a Sri Lankan or Madras-style curry powder)
• 2 tbsp Tomato ketchup (Adds the characteristic sweet-tangy flavor)
• 1 tbsp Rice vinegar (White vinegar may be substituted)
• 1 tsp Granulated sugar (Adjust to taste)
• 2.5 cups Basmati rice (Cooked, for serving)
• 0.25 cup Fresh cilantro (Chopped, for garnish)

Steps

1. 1

   Pat the shrimp dry with paper towels. Season them lightly with kosher salt and the red pepper flakes. Prepare the onion, garlic, ginger, serrano chilies, and tomatoes before beginning, because the stir-fry cooks quickly.

2. 2

   In a small bowl, stir together the curry powder, ketchup, rice vinegar, sugar, and a pinch of salt. Set the sauce aside.

3. 3

   Heat about half of the oil in a large skillet or wok over medium-high heat until it is shimmering. Arrange the shrimp in a single layer.

4. 4

   Cook the shrimp on one side without disturbing them until the undersides are browned and the shrimp are nearly cooked through, about 1 to 2 minutes. Turn or remove them from the pan; they do not need to be fully cooked at this stage, since residual heat and the final return to the pan will finish them.

5. 5

   Add the remaining oil to the skillet. Add the onion and cook, stirring frequently, until it begins to soften but still has some bite, about 2 minutes.

6. 6

   Add the garlic, ginger, and serrano chilies. Stir-fry until fragrant, about 30 seconds.

7. 7

   Add the tomato wedges and cook, stirring, until they are just beginning to soften but remain fresh-looking and retain their shape, about 1 to 2 minutes.

8. 8

   Pour in the prepared curry-ketchup sauce and toss with the vegetables. Cook until heated through and slightly glossy, about 1 minute.

9. 9

   Return the shrimp and any accumulated juices to the skillet. Toss gently until the shrimp are opaque and fully cooked, about 1 to 2 minutes; avoid overcooking them, as they should remain tender and springy rather than rubbery.

10. 10

    Taste and adjust the salt, vinegar, sugar, or chili heat as needed. Garnish with cilantro and serve immediately over basmati rice.

Notes

The accessible source excerpt states that the dish is assertively spicy and provides ranges for the red pepper flakes and serrano chilies. The recipe page is membership-restricted, so ingredient quantities and detailed method were reconstructed from the dish description and standard preparation rather than directly extracted. Milk Street's stated tip is not to worry if the shrimp are not fully cooked after searing; they finish from residual heat and when returned to the pan.

Nutrition per serving

• main
• stir-fried
• quick
• spicy
• sweet-and-sour
• seafood
• South Asian
• dairy-free