Easy Chili Shrimp Stir-Fry

Posted by Dinesh Perera on February 19, 2015 (0 Comments)

Incredibly easy recipe and delicious accompaniment to Yellow Rice or just as an appetizer. In Sri Lanka Chili Shrimp is enjoyed both as an entree and as a "bite." What's a bite you may ask? Well, a bite is any type of finger food that is served with beer and cocktails, especially Arrack! All the ingredients I use are organic and free of GMO's. ( Genetically Modified Organisms )


I Pound medium shrimp. Fresh or Frozen

2 to 3 tbs coconut oil.

4 to 6 curry leaves ( optional ) torn in half

1 cup finely chopped onion

1 tbs finely chopped garlic

3 serrano chiles, finely chopped

1/4 tsp turmeric powder

1 tsp salt and more to taste

2 inch piece of Ceylon cinnamon

2 cloves

2 green cardamom pods, crushed

1 to 2 tsp fresh lime juice


Peel shrimp under cold running water and devein, again while under running water. Peeling under running water makes the process much easier and faster.

Heat the oil over medium heat in a wok or a heavy bottomed skillet. Toss in the curry leaves and onion. Once the onion starts to turn a golden color, add the garlic, stir-fry for a couple of minutes. Add the serrano, turmeric powder, salt, cinnamon, cloves and cardamom.Stir-fry for for about 30 seconds.

Add the shrimp and stir-fry till the shrimp changes color to a pinkish hue. Please do not over cook. The tender shrimp will continue to cook even after the pan is removed from the fire. You may add a little water if the ingredients start to stick to the pan. Remove the pan from the heat and add lime juice, stir and serve hot! You may serve this delicious and easy dish with some lime wedges on the side.

Please remember to purchase sustainably harvested shrimp! I recommend Seafood Watch as an excellent guide.


Dinesh, The Spicy Gourmet


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