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spicy devilled prawns(shrimp).

Sri Lankan spicy devilled prawns(shrimp).

 A Chilli garlic prawn(shrimp)recipe perfect for all you spicy seafood lovers.

Although slightly sweet you can distinguish the Sri Lankan devilled prawn recipe from other Asian prawn recipes is the amount of heat this seafood stir fry packs in a spoon.

But give this seafood recipe a few tries and you’ll come to understand why it’s such a popular Sri Lankan dish.

With chunky onions, green peppers, tomatoes and a sauce coating the prawns, you can’t help but get your hands messy. 

Spicy devilled prawns cooked in a thick spicy sauce. find the recipe on islandsmile.org

 

Why you should make these spicy devilled prawns.

First of all, it’s easy to make with minimum fuss and will be an instant hit with the family.

  • Since the prawn/shrimp dish comes together in a wok, there’s less cleaning, you can literally send the wok full of delicious spicy prawns(shrimp) from your stove to the dining table.

  • If you love spicy seafood this prawn(shrimp)recipe is a must make.
  • Yes, the reference to”devilled” means the prawn stir-fry is spicy but you can ADJUST the level of spice added to this devil prawn curry and make it even a little sweeter for you and the kids.
  • There’s no need for extra dipping sauce as the devilled prawns already has a sauce that coats the prawn with a lot of flavors.

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Sri Lankan spicy devilled prawns(shrimp). A Chilli garlic prawn(shrimp)recipe perfect for all you spicy seafood lovers.   Although slightly sweet you can distinguish the Sri Lankan prawn recipe from other Asian prawns recipes with the amount of heat this seafood stir fry packs in a spoon.

Utensils and appliances needed.

A glass bowl to marinate the prawns.

A large wok or frying pan.

Workflow to make the seafood dish.

Devein and clean the prawns.

Marinate the prawns.

Stir-fry the other elements in the recipes.

Combine prawns into the wok and adjust taste as per your need.

Meal ideas you can try using the spicy prawn/shrimp dish.

  • You can easily serve the devilled prawns as a starter or party bite, you can remove the shells or use deshelled prawns but if your family and friends don’t’ mind using their fingers, I would really suggest leaving the shell on.
  • If you want to use it in a Sri Lankan meal then incorporate or simply substitute the meat dishes of any of the Sri Lankan menu plans given here.(simple type Sri Lankan menu plan on the search bar.
More Prawn/shrimp recipes!

Jaffna curry powder prawn curry.

Caramelized garlic prawn stir-fry.

How to make crunchy prawn head fries.

Sri Lankan coconut shrimp curry.

Sri Racha spicy shrimp stir-fry.

Making the devilled prawns/shrimp for kids.

Make this spicy seafood recipe for kids by either using a sweet tomato sauce or adding a few teaspoons of sugar when you add the tomato sauce and combine.

You can also leave out the green chillies.

RECIPE DIFFICULTY -EASY

Sri Lankan spicy devilled prawns(shrimp).

700g prawns cleaned and deveined

3 tablespoons of lime juice

4 tablespoons of oil

A sprig of curry leaves

2-inch piece Pandan leaf

2 tablespoon of chopped or minced ginger

5 cloves of garlic chopped fine

2 large onions(cut into wedges, 4-5 thick pieces from each onion) 

250g green peppers(capsicum, malu miris, rougly cut into 1-2 inch long pieces)

2 medium-sized tomatoes cut into thick wedges(quartered)

2 green chillies split in the middle

1-2 tablespoon of tomato sauce(use your favorite chilli sauce, reduce or increase on the amount depending on how much sauce you want)

1-2 teaspoon of red chilli flakes at the end

Method

Clean and devein the prawns, drain any excess water(pat dry if need be with kitchen paper towels).

Place them in a bowl(use a glass bowl, it’s easier to get rid of any residue smell of prawns than a plastic bowl).

Add lime(3 tbs), a pinch of salt and set aside for 10-15 minutes.

How to make the spicydevilled prawns.

Place large wok or frying pan over low medium heat and pour in the oil(4tbs), leave it to warm for a few seconds.

Add the curry leaves, pandan and let it sizzle, followed by chopped ginger(2tbs) and garlic(5 cloves).

Continuously stir and cook over low medium fire for 2 minutes.

Increase heat to medium and add in the onion(2), capsicum and tomato wedges, toss and cook them for 2 minutes( add a tablespoon of oil if you find the onions or capsicums sticking to the bottom of the pan). try not to overcook or cook until the onions, capsicums turn too soft.

Add the marinated prawns to the wok.

Cook until they turn pink(3 minutes). at this point, you can decide if you want to slightly sear the prawns, onions, capsicums on high heat to give it a more barbecue flavor by tossing the ingredients over high heat slightly longer.

If not immediately follow the next step below.

Add tomato sauce, red chilli flakes, season with salt if necessary, toss the sauce with the prawns and other elements and cook for another 5 minutes over low heat.

2-3 minutes before you remove the prawns from the fire, if you find you want more heat, add an extra teaspoon of red chilli flake and serve warm.

Yield: 5

Sri Lankan spicy devilled prawns(shrimp).

Sri Lankan spicy devilled prawns(shrimp).

A Chilli garlic prawn(shrimp)recipe perfect for all you spicy seafood lovers.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 700g prawns cleaned and deveined
  • 3 tablespoons of lime juice
  • 4 tablespoons of oil
  • A sprig of curry leaves
  • 2-inch piece Pandan leaf
  • 2 tablespoon of chopped or minced ginger
  • 5 cloves of garlic chopped fine
  • 2 large onions(cut into wedges, 4-5 thick pieces from each onion)
  • 250g green peppers(capsicum, malu miris, rougly cut into 1-2 inch long pieces)
  • 2 medium-sized tomatoes cut into thick wedges(quartered)
  • 2 green chillies split in the middle
  • 1-2 tablespoon of tomato sauce(use your favorite chilli sauce, reduce or increase on the amount depending on how much sauce you want)
  • 1-2 teaspoon of red chilli flakes at the end

Instructions

    Clean and devein the prawns, drain any excess water(pat dry if need be with kitchen paper towels).

    Place them in a bowl(use a glass bowl, it’s easier to get rid of any residue smell of prawns than a plastic bowl).

    Add lime(3 tbs), a pinch of salt and set aside for 10-15 minutes.

     

    HOW TO MAKE THE SPICY

    DEVILLED PRAWNS.

     

    Place large wok or frying pan over low medium heat and pour in the oil(4tbs), leave it to warm for a few seconds.

    Add the curry leaves, pandan and let it sizzle, followed by chopped ginger(2tbs) and garlic(5 cloves).

    Continuously stir and cook over low medium fire for 2 minutes.

    Increase heat to medium and add in the onion(2), capsicum and tomato wedges, toss and cook them for 2 minutes( add a tablespoon of oil if you find the onions or capsicums sticking to the bottom of the pan). try not to overcook or cook until the onions, capsicums turn too soft.

     

    Add the marinated prawns to the wok.

    Cook until they turn pink(3 minutes). at this point, you can decide if you want to slightly sear the prawns, onions, capsicums on high heat to give it a more barbecue flavor by tossing the ingredients over high heat slightly longer.

     

    If not immediately follow the next step below.

     

    Add tomato sauce, red chilli flakes, season with salt if necessary, toss the sauce with the prawns and other elements and cook for another 5 minutes over low heat.

    2-3 minutes before you remove the prawns from the fire, if you find you want more heat, add an extra teaspoon of red chilli flake and serve warm.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

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Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 332Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 296mgSodium: 1376mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 34g

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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