Sri Lankan Deviled Shrimps, locally known as Isso Deviled, is a fiery and irresistibly bold dish. It perfectly captures the island’s love for heat and flavor. Succulent prawns are quickly stir-fried over high heat. They are cooked with a medley of onions, bell peppers, and green chilies. A glossy, spicy-sweet sauce coats them, clinging to every bite. The dish balances chili heat with tangy tomato. It also has soy sauce depth and just a hint of sweetness. This combination creates an explosion of flavors that dance across the palate.
This crowd-favorite seafood dish is commonly enjoyed in Sri Lankan homes and restaurants. It is often served sizzling hot as a side to rice, fried rice, or noodles. The prawns stay juicy and tender, while the caramelized onions and peppers add crunch and smokiness. With its deep red color and bold aroma, Sri Lankan deviled prawns are not just a dish. They are an experience—fiery, flavorful, and utterly satisfying.
Deviled prawns, a popular Sri Lankan prawn recipe for all you spicy seafood lovers. With chunky onions, green peppers, and tomatoes, the prawn devil is coated in a spicy sauce. You can’t help but get your hands messy and enjoy this prawn dish.
Ingredients for Sri Lankan Deviled Shrimps:
The ingredients mentioned below use standard measuring cups and spoons.
- 1 ½ lbs (700 g) prawns/shrimp, cleaned & deveined
- 2 tbsp soy sauce (1 tbsp for marinade + 1 tbsp for sauce)
- 3 tablespoon Cajun seasoning (for marinade)
- ½ tsp salt (for marinade, adjust to taste)
- 4 tbsp oil (divided, for frying & stir-frying)
- 1 sprig curry leaves (or 1 bay leaf if unavailable)
- 2-inch piece Pandan leaf(opt-out if this ingredient is not available to you)
- 1 tbsp ginger-garlic paste
- 2 large onions, cut into wedges
- 4 capsicums (bell peppers), cut into wedges
- 2 medium tomatoes, cut into wedges
- ¼ cup tomato sauce (ketchup or hot sauce of choice)
- 1–2 tbsp red chili flakes (adjust to spice preference)
- Salt, to taste
How to make the Sri Lankan deviled Shrimps:
- Heat the oil: Place a large wok or skillet over medium-high heat and add 4 tablespoons of oil. Let it warm for a few seconds.
- Fry the prawns: Add the marinated prawns to the wok in batches. Fry for 2–3 minutes per side until golden brown and just cooked through (they will turn pink). Remove and set aside.
- Aromatics: Into the same wok, add curry leaves (or substitute with a bay leaf). Let them sizzle for a few seconds. Then stir in ginger-garlic paste and cook over low-medium heat for 2 minutes, stirring continuously.
- Vegetables: Increase heat to medium. Add onion wedges, capsicum (bell pepper) wedges, and tomato wedges. Toss and cook for 2 minutes. Add a splash of oil if the vegetables stick. Do not overcook—keep them slightly crisp.
- Optional sear: For a smoky, barbecue-like flavor, increase to high heat. Then, toss the prawns, onions, and capsicums for 2 minutes. Do this before moving to the next step.
- Make the sauce: Lower the heat. Add ¼ cup tomato sauce (or hot sauce), 1–2 tablespoons red chili flakes (adjust to taste), and salt. Stir well to combine.
- Combine: Return the prawns to the wok. Toss everything together and cook for 5 minutes on low heat, allowing the sauce to coat the prawns and vegetables.
- Finish with soy sauce: Add 1 tablespoon soy sauce for a balance of sweetness and savoriness. Stir and cook for another 2–3 minutes.
- Taste & adjust: Before removing from heat, taste the sauce and adjust spice, salt, or sweetness to your preference.
- Serve: Dish out warm and enjoy with steamed rice, fried rice, noodles, or roti.
🔑 Notes & Tips for Sri Lankan deviled Shrimps:
- Use fresh prawns for best flavor: Fresh prawns give the dish a sweeter taste and tender texture. If using frozen, thaw completely and pat dry.
- Cook on high heat: Stir-fry quickly to keep the prawns juicy and prevent them from turning rubbery.
- Balance the flavors: Adjust chili, tomato sauce, and soy sauce separately. Find the right balance of spicy, tangy, and sweet to suit your taste.
- Vegetable variations: You can add carrots, spring onions, or even pineapple chunks for extra flavor and color.
- Adjust the spice level: Reduce green chilies and chili sauce for a milder version. Add chili flakes for extra heat if you want more spice.
- Don’t overcook prawns: They cook in just 2–3 minutes—overcooking makes them tough and chewy.
- Best served fresh: Enjoy right away after cooking for greatest flavor and texture.
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❓ Frequently Asked Questions
1. What are Sri Lankan deviled Shrimps?
Sri Lankan deviled shrimps, also called Isso Devilled, are a spicy stir-fried dish. Prawns are cooked with onions, chilies, and bell peppers. They are prepared in a tangy, sweet, and fiery sauce.
2. How spicy are deviled Shrimps?
They are naturally quite spicy. You can adjust the chili paste, fresh chilies, or hot sauce to suit your preferred heat level.
3. Can I make this dish with other proteins?
Yes! The same devilled style is often made with chicken, fish, squid (cuttlefish), or even tofu for a vegetarian twist.
4. What’s the best way to serve deviled prawns?
They pair beautifully with steamed rice, Sri Lankan fried rice, noodles, or even bread and roti as a side dish.
5. Can I use frozen prawns?
Yes, just make sure to thaw them completely and pat dry before cooking to avoid excess water in the pan.
6. How do I prevent prawns from becoming rubbery?
Cook them on high heat for only 2–3 minutes. Overcooking makes them tough and chewy.
7. Can I prepare deviled prawns ahead of time?
It’s best served fresh, but you can prep the sauce and vegetables in advance. Cook the prawns just before serving for the best taste and texture.
Sri Lankan spicy deviled Shrimp
Sri Lankan Spicy Deviled Prawns, also known as Isso Devilled, is one of the most iconic seafood dishes from Sri Lanka. Bursting with bold flavors, this stir-fried prawn dish combines chili heat, tangy sauces, and crunchy vegetables for a perfect balance of sweet, spicy, and savory. Juicy prawns are tossed with onions, bell peppers, and green chilies in a fiery sauce that caramelizes beautifully, making it a must-try for spice lovers. Whether served with fluffy white rice, fried rice, or noodles, deviled prawns are a quick and irresistible seafood delight.
Ingredients
- 1 ½ lbs (700 g) prawns/shrimp, cleaned & deveined
- 2 tbsp soy sauce (1 tbsp for marinade + 1 tbsp for sauce)
- 3 tablespoons Cajun seasoning (for marinade)
- ½ tsp salt (for marinade, adjust to taste)
- 4 tbsp oil (divided, for frying & stir-frying)
- 1 sprig curry leaves (or 1 bay leaf if unavailable)
- 2-inch piece Pandan leaf(opt-out if this ingredient is not available to you)
- 1 tbsp ginger-garlic paste
- 2 large onions, cut into wedges
- 4 capsicums (bell peppers), cut into wedges
- 2 medium tomatoes, cut into wedges
- ¼ cup tomato sauce (ketchup or hot sauce of choice)
- 1–2 tbsp red chili flakes (adjust to spice preference)
- Salt, to taste
Instructions
- Marinate prawns: In a bowl, mix prawns with 1 tbsp soy sauce, Cajun seasoning, and salt. Set aside for 10–15 minutes.
- Fry prawns: Heat 2 tbsp oil in a wok or skillet over medium-high heat. Fry prawns in batches for 2–3 minutes per side until pink and golden. Remove and set aside.
- Cook aromatics: In the same wok, add 2 tbsp oil. Once warm, add curry leaves (or bay leaf). Let them sizzle, then stir in ginger-garlic paste. Cook for 2 minutes on low-medium heat.
- Add vegetables: Increase heat to medium. Add onion wedges, bell peppers, and tomato wedges. Toss and cook for 2 minutes. Keep them slightly crisp, not too soft.
- Optional sear: For extra smoky flavor, toss prawns and vegetables together over high heat for 2 minutes.
- Prepare sauce: Reduce heat to low. Add tomato sauce, chili flakes, and salt. Mix well.
- Combine: Return prawns to the wok. Toss with vegetables and sauce. Cook for 5 minutes on low heat.
- Finish: Stir in 1 tbsp soy sauce. Cook for another 2–3 minutes until well coated.
- Taste & serve: Adjust seasoning as needed. Serve hot with rice, fried rice, noodles, or roti.
Notes
- Use fresh prawns for best flavor: Fresh prawns give the dish a sweeter taste and tender texture. If using frozen, thaw completely and pat dry.
- Cook on high heat: Stir-fry quickly to keep the prawns juicy and prevent them from turning rubbery.
- Balance the flavors: Adjust chili, tomato sauce, and soy sauce to find the right balance of spicy, tangy, and sweet to suit your taste.
- Vegetable variations: You can add carrots, spring onions, or even pineapple chunks for extra flavor and color.
- Adjust the spice level: Reduce green chilies and chili sauce for a milder version, or add chili flakes for extra heat.
- Don’t overcook prawns: They cook in just 2–3 minutes—overcooking makes them tough and chewy.
- Best served fresh: Enjoy immediately after cooking for maximum flavor and texture.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 77Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 141mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 4g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
