Years ago, I ordered these fancy ass sauces from @kitchenguerilla on Instagram.

I wanted to pair uraippu sauce with shrimp.

Since I didn’t see that pairing on his recipe highlights, I DMed him about it.

To my surprise, he responded!

After making this 10+ times, I'm ready to share this recipe with you!

Setup

I use a wok for cooking this.

Method

Formula

1. Raw, deveined, tail-on shrimp - 2 lbs (908g)
   • Tail-off works fine too
   • I buy the raw 31/40 cleaned & deveined shrimp, tail-on in the 2lb pack from Aqua Best on Grand Street.
   • I remove the tails because the crunch doesn't pair well on this dish
   • I don’t throw the tails away, I freeze them. I’ll make a 45 minute shrimp stock with them.
   • I wash my shrimps thoroughly and pat them dry dry with paper towels.
2. Avocado oil - 1 TBSP (14g)
3. White onion, cut into half moons - 1/2
   • When these cook down, they’ll add a caramelized onion type texture to the dish.
4. Uraippu Sauce - 6 TBSP
5. Ketchup - 2 TBSP
6. Butter - 1 TBSP
7. Lemon Juice - 1/8 of a lemon's worth
8. Sea Salt - 5g
   • As a general rule, I add 5g of sea salt per 1 lb of meat. But in this case, there's some salt in the üraippu sauce so I reduced it.

The Cook

1. Heat on medium-high
2. Pour in the avocado oil
3. Add the onion, turn heat down to medium low
   • Let this go for 10 minutes, until onions transcluent
4. Turn heat back up to medium high
5. Add the shrimp to the pan
6. Cook shrimp to 75% done, about 5-7 minutes
7. Add the üraippu sauce
   • üraippu means spicy in Tamil. The sauce has a blent of warming spices and fiery habanero
   • Keep adding until it's a deep red, almost brown color
8. Add a couple squirts of ketchup
   • The sweetness in the ketchup balances the üraippu sauce beautifully
9. Once it thickens a bit, turn off the heat. Remove the wok from the stove.
10. Add the butter and mix mix
    • This will gloss up your sauce. Adds unctousness
11. Squeeze in the lemon juice
    • This brightens the early part of the bite