Easy Sri Lankan Shrimp Kottu Roti Recipe

Introduction

Sri Lankan Shrimp Kottu Roti is a flavorful and satisfying stir-fry dish combining tender shrimp, fresh vegetables, and spiced coconut roti. Quick to make and packed with vibrant spices, it’s perfect for a delicious weeknight meal with an exotic twist.

Ingredients

• 1/2 cabbage head, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 tsp fresh ginger, grated
• 4 cloves garlic, chopped
• 1 red onion, chopped
• 1 lb frozen shrimp, thawed
• 2 green chillies
• 8 coconut roti
• 2 tsp paprika
• 2 tsp coriander
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste
• 4 tbsp olive oil or oil of choice
• Parsley for garnish

Instructions

1. Step 1: Heat 2 tablespoons of oil in a pan over medium heat. Add the shrimp along with 1 teaspoon paprika, 1 teaspoon coriander, 1/2 teaspoon cumin, and 1/2 teaspoon turmeric. Sauté for 4-5 minutes until shrimp is cooked, then transfer to a plate and set aside.
2. Step 2: Add the remaining oil to the same pan and sauté the chopped onion for 5-6 minutes, stirring often until softened.
3. Step 3: Stir in the garlic and grated ginger, cooking for about 2 minutes until fragrant.
4. Step 4: Add the chopped carrots, celery, and cabbage to the pan. Sprinkle the remaining 1 teaspoon paprika, 1 teaspoon coriander, 1/2 teaspoon cumin, and 1/2 teaspoon turmeric over the vegetables. Lower the heat, cover, and cook for about 15 minutes until the veggies are tender.
5. Step 5: While the vegetables cook, cut the coconut roti into small pieces and chop the green chillies, removing most of the seeds and pith if you prefer milder heat. Set aside.
6. Step 6: Once the vegetables are cooked, add the shrimp back to the pan along with the chopped coconut roti and green chillies. Season with salt and pepper to taste. Stir well to combine and heat through.
7. Step 7: Garnish with fresh parsley and additional chillies if desired. Serve warm and enjoy your homemade Sri Lankan Shrimp Kottu Roti!

Tips & Variations

• For a vegetarian version, replace shrimp with diced firm tofu or more vegetables like bell peppers and mushrooms.
• If coconut roti is unavailable, use chopped paratha or flatbread as a substitute.
• Adjust the green chillies according to your heat preference, or add a squeeze of lime for extra brightness.
• Use freshly ground spices for a more vibrant and authentic flavor.

Storage

Store leftover Kottu Roti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through, adding a splash of water or oil if needed to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh shrimp instead of frozen?

Yes, fresh shrimp work perfectly. Just adjust the cooking time slightly as fresh shrimp may cook faster than frozen.

What if I can’t find coconut roti?

You can substitute with chopped flatbreads like paratha, naan, or even tortillas to mimic the texture of kottu roti.

Easy Sri Lankan Shrimp Kottu Roti Recipe

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4.6 from 125 reviews

This Easy Sri Lankan Shrimp Kottu Roti combines flavorful sautéed shrimp with a medley of fresh vegetables and spices, all mixed with chopped coconut roti. A traditional street food favorite, this dish delivers a satisfying and spicy meal with vibrant textures and aromatic Sri Lankan seasonings.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Sri Lankan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1/2 cabbage head, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 tsp fresh ginger, grated
• 4 cloves garlic, chopped
• 1 red onion, chopped
• 2 green chillies, chopped (adjust seeds for spice level)

Shrimp and Bread

• 1 lb frozen shrimp, thawed
• 8 coconut roti, cut into pieces

Spices

• 2 tsp paprika (divided)
• 2 tsp coriander (divided)
• 1 tsp turmeric (divided)
• 1 tsp cumin (divided)
• Salt and pepper, to taste

Oils and Garnish

• 4 tbsp olive oil or oil of choice (divided)
• Parsley for garnish

Instructions

1. Cook the shrimp: Heat 2 tablespoons of oil in a pan over medium heat. Add the thawed shrimp along with 1 teaspoon paprika, 1 teaspoon coriander, 1/2 teaspoon cumin, and 1/2 teaspoon turmeric. Sauté the shrimp for 4-5 minutes until cooked through. Remove shrimp from the pan and set aside on a plate.
2. Sauté the onions: In the same pan, add the remaining 2 tablespoons of oil over medium heat. Add the chopped red onion and sauté for 5-6 minutes, stirring often until softened.
3. Add garlic and ginger: Add the chopped garlic and grated ginger to the onions. Sauté the mixture for about 2 minutes until fragrant.
4. Cook the vegetables: Add chopped carrots, celery, and cabbage to the pan. Sprinkle with the remaining 1 teaspoon paprika, 1 teaspoon coriander, 1/2 teaspoon cumin, and 1/2 teaspoon turmeric. Lower the heat, cover the pan, and let the vegetables cook gently for about 15 minutes until tender.
5. Prepare roti and chillies: While the vegetables cook, cut the coconut roti into small pieces. Chop the green chillies, removing seeds and pith if a milder heat is desired. Set aside.
6. Combine and finish: Once the vegetables are tender, return the cooked shrimp to the pan. Add the chopped coconut roti and green chillies. Season with salt and pepper to taste. Stir everything well to combine and heat through.
7. Garnish and serve: Garnish the kottu roti with fresh parsley and extra chillies if desired. Serve warm and enjoy this authentic Sri Lankan dish.

Notes

• Adjust the amount of green chillies depending on your preferred level of spiciness.
• Coconut roti is a traditional bread used in Sri Lankan kottu roti; you can substitute with other flatbreads if unavailable, but the flavor and texture will differ.
• Use oil with a high smoke point for sautéing, such as vegetable or canola oil, if olive oil is not preferred.
• This recipe can be adapted to use chicken or vegetables instead of shrimp for different variations.
• Leftovers can be refrigerated and reheated in a pan over medium heat; avoid microwaving to keep texture intact.

Keywords: Sri Lankan, Shrimp Kottu Roti, Coconut Roti, Spicy Stir-fry, Seafood, Traditional Sri Lankan Street Food