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DEVILLED PRAWNS(Sri Lankan, shrimp devil).

Devilled prawns, a popular Sri Lankan prawn recipe for all you spicy seafood lovers.

With chunky onions, green peppers, tomatoes, and a spicy sauce coating the prawn devil, you can’t help but get your hands messy and enjoy this prawn dish.

You can distinguish the Sri Lankan devilled prawn recipe from other spicy Asian prawn recipes because of the clean flavours and easy ingredients used.

The best part of cooking prawn devil is that you can customize this prawn recipe to suit your palette.

So go ahead and give this spicy prawn recipe a try.

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

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

  • If you love spicy seafood this prawn(shrimp devil )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 prawn dish 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 loads of flavour.
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.

Chopping board and knife

A glass bowl to marinate the prawns.

A large wok or frying pan.

  1. Devein and clean the prawns.
  2. Marinate the prawns.
  3. Stir-fry the other elements in the recipes.
  4. Combine prawns into the wok and adjust the taste as per your need.

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.

To make the prawn recipe child friendly.

  • 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.

The 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(substitute with a bay leaf)

2-inch piece Pandan leaf(opt-out if this ingredient is not available to you)

2 tablespoons of chopped or minced ginger(2″ ginger piece)

5 cloves of garlic chopped or minced(about 2 tablespoons)

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

250g banana peppers(capsicum, cut into 1-2 inch long pieces, substitute with bell peppers)

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

2 green chillies split in the middle

1/4 cup of tomato sauce(use your favourite chilli sauce, reduce or increase the amount depending on how much sauce you want)

1-2 tablespoons of red chilli flakes(reduce as per your need as this is quite a lot of red chilli flakes and can be quite spicy)

1 teaspoon of red chilli powder

Note on the prawns

I have made this devilled prawn recipe with the shell and without it.

Making the recipe with the shell allows you to cook and sear them for a longer time.

If you choose to make this recipe with deshelled prawns, avoid cooking for a longer period of time. overcooked prawns take on a rubbery texture.

Having tried both methods, I prefer to cook with the shell on, though peeling it off while eating, can be

time-consuming.

Please refer to the notes above on prawns before you continue.

Have all the ingredients you need to make the devilled prawns ready.

Clean and devein the prawns(700g).

Drain any excess water(pat dry if need be with kitchen paper towels).

If you want to learn how to clean and devein prawns.

you can learn it on this post on how to clean shrimp with step by step images and instructions.

This is also my new recipe blog dedicated to only the best seafood recipes.

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

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

Place a 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(substitute with a bay leaf), and pandan(opt out, if this ingredient is not available to you) and let it sizzle.

Followed by chopped ginger(2tbsps) and garlic(5 cloves minced or chopped, about 2 tbsp).

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

Increase heat to medium and add in the onion(2 large cut into wedges), capsicums(4 capsicums, substitute with bell peppers) and tomato wedges(2 medium).

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(3-5 minutes).

At this point, you can decide if you want to slightly sear the prawns, onions, and capsicums over high heat to give them a more barbecue flavour.

You can do this by tossing the ingredients over high heat for 2 minutes.

If not immediately follow the next step below.

Add tomato sauce(1/4 cup or use your favourite hot sauce), red chilli flakes(1-2 tbsp red chilli flakes, reduce as per your need), chilli powder(1 tsp), and season with salt.

Combine all the ingredients 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, taste and check if all the flavours are as you want.

To add sweetness to the devil shrimp, sprinkle a tablespoon of sugar, and continue to cook until combined.

Serve warm with any of the side dish recommendations given above.

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Sri Lankan devilled prawns scooping with a spoon.

Sri Lankan spicy devilled prawns(shrimp).

Yield: 5
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 45 minutes

Devilled prawns, a popular Sri Lankan prawn recipe for all you spicy seafood lovers.

With chunky onions, green peppers, tomatoes, and a spicy sauce coating the prawn devil, you can’t help but get your hands messy and enjoy this prawn dish.

Ingredients

  • The ingredients mentioned below use standard measuring cups and spoons.
  • Ingredients to make the prawn recipe
  • 700g prawns cleaned and deveined
  • 3 tablespoons of lime juice
  • 4 tablespoons of oil
  • A sprig of curry leaves(substitute with a bay leaf)
  • 2-inch piece Pandan leaf(opt-out if this ingredient is not available to you)
  • 2 tablespoons of chopped or minced ginger(2″ ginger piece)
  • 5 cloves of garlic chopped or minced(about 2 tablespoons)
  • 2 large onions(cut into wedges, 4-5 thick pieces from each onion)
  • 250g banana peppers(capsicum, cut into 1-2 inch long pieces, substitute with bell peppers)
  • 2 medium-sized tomatoes cut into thick wedges(quartered)
  • 2 green chillies split in the middle
  • 1/4 cup of tomato sauce(use your favourite chilli sauce, reduce or increase the amount depending on how much sauce you want)
  • 1-2 tablespoons of red chilli flakes(reduce as per your need as this is quite a lot of red chilli flakes and can be quite spicy)
  • 1 teaspoon of red chilli powder

Instructions

  1. Please refer to the notes above on prawns before you continue.
  2. Have all the ingredients you need to make the devilled prawns ready.
  3. Clean and devein the prawns(700g).
  4. Drain any excess water(pat dry if need be with kitchen paper towels).
  5. If you want to learn how to clean and devein prawns.
  6. you can learn it on this post on how to clean shrimp with step by step images and instructions.
  7. This is also my new recipe blog dedicated to only the best seafood recipes.
  8. Place them in a bowl(use a glass bowl, it’s easier to get rid of any residue smell of prawns than in a plastic bowl).
  9. Add lime(3 tbs), a pinch of salt and set aside for 10-15 minutes.
    How to make the spicy devilled prawns.
  10. Place a large wok or frying pan over low medium heat and pour in the oil(4tbs).
  11. leave it to warm for a few seconds.
  12. Add the curry leaves(substitute with a bay leaf), and pandan(opt out, if this ingredient is not available to you) and let it sizzle.
  13. Followed by chopped ginger(2tbsps) and garlic(5 cloves minced or chopped, about 2 tbsp).
  14. Continuously stir and cook over low medium fire for 2 minutes.
  15. Increase heat to medium and add in the onion(2 large cut into wedges), capsicums(4 capsicums, substitute with bell peppers) and tomato wedges(2 medium).
  16. 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).
  17. Try not to overcook or cook until the onions, capsicums turn too soft.
  18. Add the marinated prawns to the wok.
  19. Cook until they turn pink(3-5 minutes).
  20. At this point, you can decide if you want to slightly sear the prawns, onions, and capsicums over high heat to give them a more barbecue flavour.
  21. You can do this by tossing the ingredients over high heat for 2 minutes.
  22. If not immediately follow the next step below.
  23. Add tomato sauce(1/4 cup or use your favourite hot sauce), red chilli flakes(1-2 tbsp red chilli flakes, reduce as per your need), chilli powder(1 tsp), and season with salt.
  24. Combine all the ingredients with the prawns and other elements and cook for another 5 minutes over low heat.
  25. 2-3 minutes before you remove the prawns from the fire, taste and check if all the flavours are as you want.
  26. To add sweetness to the devil shrimp, sprinkle a tablespoon of sugar, and continue to cook until combined.
  27. Serve warm with any of the side dish recommendations given above.

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Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 299mgSodium: 1450mgCarbohydrates: 16gFiber: 4gSugar: 5gProtein: 35g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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Becky

Monday 16th of October 2023

Thank you for the delicious recipes. I have been learning to cook Sri Lankan cuisine and love this recipe. I like to add a handful of charred, fresh pineapple chunks to balance the spiciness. I have made it with chicken and cuttlefish as well as prawns.

jehan

Tuesday 17th of October 2023

Hi Becky, thank you for trying out the recipe and writing to me. glad you loved it. devilled cuttlefish sounds amazing. i might add a devilled seafood recipe here with pineapple inspired by your comment here. regards J

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