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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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/easy-sri-lankan-shrimp-kottu-roti-recipe/