Spicy| juicy | addictive
Get ready for this Sri Lankan-style chili shrimp! It packs a fiery punch with layers of spice and deep, tangy flavor. Succulent shrimp are tossed in a bold mix of chili powder, paprika, cumin, pepper, and fennel seeds, then kicked up a notch with tamarind paste for that signature tang. Crushed garlic and chili flakes bring the heat and aroma that makes this dish impossible to resist.
Perfect for spice lovers, this dish cooks up fast and goes great with rice, roti, or straight off the pan if you can’t wait. Warning: they will disappear in minutes.
Low Carb Coconut Roti
Ingredients
- 1 lb peeled & deveined shrimp
- 1 tsp salt
- 1 tsp cumin
- 1 tbsp chili powder
- 1 tsp pepper
- 1 ½ tsp paprika
- 1 tsp fennel seeds
- 1 tbsp tamarind paste
- 1 tbsp butter
- 5–6 cloves garlic
- ½ tbsp chili flakes
Directions
- Marinate the shrimp with salt, cumin, chili powder, pepper, paprika, fennel seeds, and tamarind paste.
- Heat some oil in a pan over medium heat, then cook the shrimp until just about done—don’t overcook!
- Remove them from the pan and set aside.
- In the same pan, add a bit of butter, followed by the garlic and chili flakes. Let them toast and get fragrant, then toss the shrimp back in to coat in all that flavor.
- Garnish with raw red onions and serve hot with a bowl of rice.
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