Enjoy the fiery flavors of Shrimp Vindaloo, a Goan-style Indian curry that pairs perfectly with rice, roti, or paratha. Our simple guide helps you create this spicy shrimp delight at home using a tangy Vindaloo paste and sauce. Originating from the Portuguese 'Carne de vinha d'alhos' (meat in wine and garlic), the Goan adaptation uses vinegar instead of wine, infusing the dish with rich spices.
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While traditionally made with pork, variations with chicken, lamb, and shrimp are popular worldwide. If you're a seafood enthusiast, this Shrimp Vindaloo is a must-try dish, promising a burst of authentic Indian flavors.
Discover a Sea of Shrimp Recipes:
- Prawns Fry
- Shrimp Biryani
- Garlic Butter Shrimp
- Shrimp Scampi
- Szechuan Shrimp
- Kung Pao Shrimp
- Fried Shrimp
- Air Fried Shrimp
- Garlic Butter Shrimp Pasta
Ingredients and Substitution Overview
For your Shrimp Vindaloo, you'll need some common Indian pantry staples which you can find at most Indian grocery stores. Here's what you'll need:
To Marinate the Shrimp:
- Shrimp: Jumbo shrimp work best, cleaned and deveined. Fresh or frozen shrimp are both fine, but thaw frozen shrimp to room temperature first.
- Turmeric Powder: Adds a beautiful color to the curry and comes with health benefits, thanks to its anti-inflammatory properties.
- Chili Powder: A teaspoon is enough for marinating, as the vindaloo paste will provide most of the heat.
- Salt: Use sparingly to season the shrimp since you'll also add salt to the curry itself.
To Prepare the Paste and Sauce:
To prepare the Paste and Sauce for your Shrimp Vindaloo, you can refer to the Vindaloo Paste and Sauce recipe already available on my blog. It details all the ingredients you need and their roles in creating the perfect base for your curry.
For your convenience, these ingredients are also listed in the recipe card below, ensuring you have everything at hand to make this delicious dish.
How to make Shrimp Vindaloo?
We start with a quick shrimp marination, then lead you through the creation of the robust Vindaloo paste and sauce. Follow our straightforward steps, complete with helpful photos and a video tutorial, to master this spicy Goan classic at home.
Expand Your Vindaloo Magic:
Shrimp Vindaloo (Prawn Vindaloo)
Ingredients
For Paste
- 4 Cloves
- 5 Cardamom
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 2 tbsp Coriander Seeds
- 14 Red Chili, dry
- ¼ tsp Tamarind Paste
- 1 tbsp Vinegar
- 3 tbsp Water, or adjust to grind
For Marination
- 2 lb Shrimp
- 1 tsp Chili Powder
- ¼ tsp Turmeric Powder
- Salt, as needed
For Shrimp Vindaloo
- 2 tbsp Oil
- 2 Bay Leaves
- 1 Cinnamon Stick, small
- 1 cup Onion, chopped
- 1 tsp Ginger Garlic Paste, or grated ginger garlic
- 1½ cup Diced Tomato
- 1 cup Water
- Salt, as needed
- 1 tsp Sugar , or Jaggery
- 2 tsp Coriander Leaves, to garnish
Instructions
Marinate Shrimp
- Place the shrimp in a bowl and season with turmeric powder, chili powder, and a dash of salt.
- Stir to coat evenly and allow the shrimp to marinate for at least 15 minutes, setting the flavors in.
Preparing the Vindaloo Paste
- Heat a pan over medium and add cloves, cardamom, cumin seeds, fennel seeds, coriander seeds, and dry red chilies. Sauté them until they become fragrant.
- Once the spices are aromatic, transfer them to a blender, add tamarind paste, vinegar, and a bit of water.
- Blend until smooth to create your Vindaloo Paste. Set aside, letting it cool to room temperature before blending if it's too hot.
Making the Vindaloo Curry
- In the same pan, warm some oil over medium heat. Add a bay leaf, a small piece of cinnamon stick, and chopped onions. Cook until the onions are soft.
- Stir in the ginger-garlic paste or grated ginger and garlic, sauté until it turns aromatic.
- Add the chopped tomatoes to the pan, cooking them until they soften and turn mushy. Then, stir in the prepared Vindaloo paste until it's well integrated with the tomatoes.
- Pour in water, sprinkle some sugar and salt, and mix well. Let the curry simmer until oil starts to separate at the edges.
- Gently fold the marinated shrimp into the curry, ensuring each piece is well-coated with the vibrant sauce
- Cover the pan with a lid and let it cook for 5 to 7 minutes.
- Continue to simmer the curry uncovered on low heat until it transforms into a deep reddish-brown hue, then sprinkle with fresh coriander leaves before removing from heat.
To Serve
- Enjoy the rich and spicy Goan Style Shrimp Vindaloo paired with your choice of rice, roti, paratha, dosa, or any other favorite accompaniments.
Recipe Video
Chef's Notes and Tips
- Roast the Spices: Toasting spices for the Vindaloo paste elevates the aroma and flavor of your curry.
- Coconut Milk Hack: If you prefer a milder curry, substitute half the water with coconut milk for a creamy texture and a less fiery taste.
Nutrition Info
Disclaimer
We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Storage Suggestions
- Refrigeration: Store the curry in an airtight container in the refrigerator, where it will remain good for up to 2 days.
- Reheating: Warm up only the amount you need each time to maintain the curry's quality and taste for the next serving.
Serving Suggestions
- Rice: White or basmati rice makes a classic bed for this curry, soaking up its rich sauce beautifully.
- Indian Bread: Scoop up the flavorful sauce with fresh-off-the-griddle rotis or chapati.
- Biryani: Combine it with a fragrant biryani for a luxurious feast.
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