Shrimp Vindaloo

Shrimp Vindaloo

Shrimp Vindaloo is a popular Indian curry known for its bold and fiery flavors. Originating from Goa, this dish features succulent shrimp cooked in a tangy, spicy sauce that combines vinegar, spices, and a rich base.

The heat of the curry is balanced by the sweetness of the shrimp, creating a satisfying and complex dish. Whether served with fluffy basmati rice or warm naan, Shrimp Vindaloo is perfect for those who love a spicy kick in their meals.

While the ingredients might seem intense, the recipe is relatively simple and offers a deliciously exotic meal that will transport your taste buds to the streets of India.

Ingredients:

For the Vindaloo Marinade:

1 lb large shrimp, peeled and deveined

2 tbsp white vinegar

1 tbsp ginger-garlic paste

1 tsp turmeric powder

1 tsp chili powder (adjust for spice level)

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cinnamon

1/4 tsp ground cloves

Salt to taste

For the Curry:

2 tbsp vegetable oil

1 large onion, finely chopped

2-3 green chilies, chopped (adjust based on spice preference)

1 tbsp ginger-garlic paste

1 tsp mustard seeds

1 tsp cumin seeds

1 can (14 oz) diced tomatoes

1 tsp garam masala

1/2 tsp ground turmeric

1/2 tsp chili powder

1 cup coconut milk (optional for creaminess)

1 tbsp sugar (optional to balance the heat)

Salt to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

How to Make:

Marinate the Shrimp: In a bowl, combine the shrimp with vinegar, ginger-garlic paste, turmeric powder, chili powder, ground cumin, coriander, cinnamon, cloves, and salt. Mix well to coat the shrimp evenly with the spices. Let the shrimp marinate for at least 30 minutes to allow the flavors to develop. You can marinate the shrimp longer for a more intense flavor, but 30 minutes is usually sufficient.

Prepare the Curry Base: Heat the vegetable oil in a large skillet or wok over medium heat. Add the mustard seeds and cumin seeds, and cook for 1-2 minutes until they start to pop and release their aromas. Add the finely chopped onion and sauté for 4-5 minutes, until the onions are soft and golden.

Add the Garlic and Chilies: Stir in the ginger-garlic paste and chopped green chilies. Cook for an additional 1-2 minutes until fragrant.

Cook the Tomatoes: Add the diced tomatoes to the pan, including the juices. Cook the mixture for 5-6 minutes, stirring occasionally, until the tomatoes break down and form a thick paste-like consistency. Stir in the garam masala, turmeric powder, and chili powder. Adjust the spice level to your preference, adding more chili powder if you prefer a hotter curry.

Simmer the Sauce: Once the tomato mixture is well-cooked, add the coconut milk (if using) and sugar. Stir well and bring the sauce to a simmer. Let it cook for about 5-6 minutes, allowing the flavors to meld together. Taste the sauce and adjust salt, sugar, and chili to your liking.

Cook the Shrimp: Add the marinated shrimp to the pan and cook for 3-5 minutes until the shrimp are fully cooked. They should turn pink and opaque. Stir gently to ensure the shrimp are coated in the rich curry sauce. Be careful not to overcook the shrimp, as they can become tough.

Finish the Dish: Once the shrimp is cooked through, remove the pan from heat. Garnish with fresh chopped cilantro and serve with lime wedges on the side for a burst of freshness.

Serve: Serve the Shrimp Vindaloo hot with steamed basmati rice, naan bread, or even cauliflower rice for a low-carb option. The bold, spicy sauce pairs perfectly with the soft rice or warm bread to balance the heat.

Chef’s Note:

Shrimp Vindaloo can be made spicier or milder depending on your preference. For a milder version, reduce the chili powder and green chilies, or opt for a non-spicy chili powder. If you prefer a more aromatic dish, add a bit of fresh curry leaves when sautéing the onions. The coconut milk adds a creamy touch, but you can omit it for a more traditional, tangy vinegar-based curry.

For an added layer of flavor, you can marinate the shrimp overnight. If you’re not a fan of shrimp, this recipe also works wonderfully with chicken, fish, or even paneer for a vegetarian option.

Nutrition Information (per serving, 4 servings total):

Calories: 300

Protein: 27g

Carbohydrates: 12g

Fat: 18g

Saturated Fat: 8g

Cholesterol: 180mg

Sodium: 850mg

Fiber: 3g

Sugars: 5g

Shrimp Vindaloo offers a perfect balance of spice, tang, and heat with a creamy undertone (if using coconut milk). It’s a flavorful dish that brings the heat of Indian cuisine to your table and is sure to become a favorite among spice lovers. The shrimp is tender and absorbs all the fantastic flavors of the curry, making it a perfect dish for those who enjoy bold, flavorful meals.