Sri Lankan Deviled Shrimp

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.

   Start 2-minute timer
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.

   Start 2-minute timer
6. 6

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

   Start 30-second timer
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.

   Start 2-minute timer
8. 8

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

   Start 1-minute timer
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.

   Start 2-minute timer
10. 10

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