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✨ Newdinner
Lamprais — Sri Lankan Dutch Parcel
Fragrant rice cooked in stock, baked with four curries, blachan and seeni sambol in a sealed banana leaf parcel — Sri Lanka's most unique colonial heritage dish.
⏱ 150 min🔥 680 kcalHard
★4.8(876)
4 recipes using shrimp — Fish curry, kottu roti, hoppers — fiery coconut-rich cooking from the Pearl of the Indian Ocean.
These 4 sri lankan shrimp recipes are ready in about 106 minutes on average, with 90–780 kcal per serving, and 50% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Sri Lankan cuisine — Fish curry, kottu roti, hoppers — fiery coconut-rich cooking from the Pearl of the Indian Ocean — brings its own distinctive techniques and seasonings to every ingredient it touches. When Sri Lankan cooks work with shrimp, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are baking, frying, boiling and caramelising.
Sweet, quick-cooking shellfish that go from raw to ready in two or three minutes — perfect for fast, high-heat dishes. In this collection it's most often cooked with rich meat stock and thick coconut milk. The dishes here span sri lankan classics ready in as little as 40 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Lamprais (Dutch Burgher Sri Lankan Rice Parcels) is the highest-rated dish in this collection at 4.9★ from 410 ratings.
Fragrant rice cooked in stock, baked with four curries, blachan and seeni sambol in a sealed banana leaf parcel — Sri Lanka's most unique colonial heritage dish.
Sri Lanka's auspicious coconut milk rice — made for every celebration, from New Year to weddings.
Sweet, spicy Sri Lankan caramelized onion relish with Maldive fish — the essential condiment for every rice and curry table.
Rice, three-meat curry, frikkadel meatballs and seeni sambol wrapped in banana leaves and baked — Sri Lanka's most labor-intensive heritage dish.
Look for firm, translucent flesh with a clean sea smell — never ammonia. Shell-on shrimp keep more flavour; larger counts (fewer per kilo) mean bigger shrimp.
Peel and devein, leaving the tail on for presentation if you like. A quick brine firms the texture; pat dry before searing so they brown rather than steam.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.
Very lean and high in protein, with selenium, vitamin B12 and iodine for few calories.
Most of these 4 Sri Lankan shrimp recipes are ready in around 106 minutes from start to finish. The quickest, Sri Lankan Kiribath (Milk Rice), takes about 40 minutes, while the slower-cooked dishes run up to 180 minutes.
Across this collection they range from about 90 to 780 kcal per serving, averaging 458 kcal — Sri Lankan Seeni Sambol (Caramelized Onion Relish) is the lightest option at 90 kcal.
Sri Lankan Kiribath (Milk Rice) is a great place to start — it's rated easy and comes together in about 40 minutes. 50% of the recipes here are beginner-friendly.
In these recipes, shrimp is most often paired with rich meat stock and thick coconut milk. Sri Lankan kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.