Sri Lankan Devilled Shrimp with Peppers & Onions

A fast, fiery Sri Lankan stir-fry of shrimp, chunky onions and bell peppers in a sticky sweet-hot chili, ketchup and soy glaze. Colombo's favorite bar snack, made into dinner over rice.

Ingredients

• 1½ lb raw peeled shrimp
• 2 onions, in large chunks
• 2 bell peppers, in large chunks
• 2 Roma tomatoes, in wedges
• 1 tbsp minced ginger
• 4 garlic cloves, minced
• 1 tbsp soy sauce
• 1 green or red chili, sliced
• 4 green onions, in 2-inch pieces
• 2 cups jasmine or basmati rice

From your pantry: 2 tbsp oil, 3 tbsp ketchup, 1 tbsp vinegar, 1 tsp sugar, 2 tsp red chili flakes, 1 tsp paprika, ½ tsp turmeric, ½ tsp salt, ½ tsp black pepper.

Instructions

1. Start the rice. Toss the shrimp with the turmeric, paprika, salt and pepper. Stir the ketchup, soy, vinegar, sugar and 2 tbsp water together for the sauce.
2. Heat 1 tbsp oil in a wok or large skillet over high heat. Sear the shrimp in one layer until pink on both sides but not cooked through, about 2 minutes. Remove to a plate.
3. Add the rest of the oil and the onions. Stir-fry over high heat until the edges char and the layers start to separate, 3 to 4 minutes. Add the peppers and cook 2 minutes more; they should stay crisp.
4. Add the ginger, garlic, chili and chili flakes and stir for 30 seconds until fragrant, then pour in the sauce and let it bubble until thick and glossy, about 1 minute.
5. Return the shrimp with the tomatoes and green onions and toss until the shrimp are just cooked through and coated, 1 to 2 minutes. Serve right away over rice.

Tip: Keep the heat high and the vegetables chunky: devilled dishes should have charred, crunchy onion and pepper, not a soft stew. The same sauce works with cubed chicken or firm tofu.

Nutrition per serving

Good for

Adapted from Nomadic Boys.

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