Shrimp Vindaloo or Prawn Vindaloo is a hot, spicy, and authentic Indian Goan-style curry. It is usually made with shrimp that is simmered in authentic onion tomato curry. The recipe I have shared here demonstrates how to make Shrimp Vindaloo using Vindaloo Paste and Sauce with easy step-by-step instructions for you to try and enjoy at home. But can also make the curry classically as I have done it for Chicken Vindaloo and Lamb Vindaloo.
I have also shared a detailed video of this recipe below to make the cooking process simple and clear. This Shrimp Vindaloo is one of the best seafood curries that taste great with rice, roti, paratha, and similar other dishes for lunch and dinner.
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What is Shrimp Vindaloo?
Shrimp Vindaloo is a spicy Indian Goan-style curry. It is usually made with shrimp and flavor-bursting Vindaloo Paste. The authentic Vindaloo recipe is an adaptation from the Portugues Carne de vinha d'alhos. The term is nothing but meat marinated in wine and garlic. And the Goan chefs replaced the wine with vinegar and added spices to flavor up the dish.
Usually, Vindaloo is made using pork meat but you can also find the chicken, lamb, and shrimp versions across the world. This Shrimp Vindaloo is one of the flavor-filled Indian curries to try especially if you are a seafood lover like me.
Ingredients
The Ingredients you will need to make this Shrimp Vindaloo are basic Indian pantry elements. And it should be easily available in most Indian grocery stores around. Let's see what are they below.
For Marination
Below are the ingredients you need to marinate Shrimp to make Shrimp Vindaloo.
- Shrimp - I have used jumbo shrimp that is already cleaned and deveined. You can use fresh, or frozen shrimp or prawns that works perfectly well for this recipe. But if you are using frozen ones then I recommend bringing them to room temperature before you start marinating them
- Turmeric Powder - Gives nice color to your curry and is also loaded with anti-inflammatory properties
- Chili Powder - The whole heat of the curry from the vindaloo paste, so we will be adding a tsp to just marinate the shrimp
- Salt - Season the shrimp with a minimal amount of salt, as we add salt to curry as well
For Paste and Sauce
I already have a post for Vindaloo Paste and Sauce up in this blog which has the ingredients and the purpose to make the Paste and Sauce. Please refer to the post if you are interested. But I have also listed those ingredients in the recipe card below which are also required to make this curry.
How to make Shrimp Vindaloo?
The recipe I have shared here is an authentic Indian Goan Style Shrimp Vindaloo. And I have made this curry using Vindaloo Paste and Sauce which can also be used to make other related curries.
Following are the high-level instructions to make this recipe but for detailed step-by-step instructions with photos and video, please check out the recipe card below.
To Marinate Shrimp
- Add Spice Powders - In a bowl, add the cleaned and deveined shrimp, turmeric powder, chili powder, and salt
- Marinate - Mix well and rest the shrimp for at least 15 minutes
To Make Shrimp Vindaloo
- Roast the spices - In a pan with medium heat, add the cloves, cardamom, cumin seeds, fennel seeds, coriander seeds, and dry red chili. Saute until everything turns aromatic
- Blend - Transfer the roasted spices into the blender jar and add tamarind paste, vinegar, and water. Close the lid and blend until everything turns smooth. Reserve the Vindaloo Paste for later use. (Note: Always make sure to grind the ingredients once they cool down to room temperature)
- Saute the aromatics - In a pan with medium heat, add oil, bay leaf, small cinnamon stick, and onion. Saute until the onion turns soft. Add the ginger-garlic paste or grated ginger garlic and saute until it turns aromatic
- Add the tomatoes - Add the tomatoes and saute until it turns mushy. Once the tomatoes are mushy, add the vindaloo paste and give a good mix
- Adjust the consistency - Pour water, add sugar, and salt and give a good mix. Allow the mixture to cook until it leaves oil from its sides
- Add the Shrimp - Add the marinated shrimp and give a good mix
- Cook - Close the pan with its lid and cook the curry for 5 to 7 minutes
- Simmer and cook - Open the lid and cook the curry on low heat until it turns reddish-brown. Finally, garnish with fresh coriander leaves and remove from heat. And now the Shrimp Vindaloo is ready for you to taste and enjoy
- Serve - Serve this flavor bursting Goan Style Shrimp Vindaloo with rice, roti, paratha, dosa, or similar other dishes of your choice
Tips
- Roasting Spices - Roasting the spices to make vindaloo paste gives a unique aroma and taste to your vindaloo curry
- Coconut Milk - Even though the classic recipe does not call for coconut milk, you can also use it to mellow down the spice level of the curry. If you are trying to add it, then I recommend using ½ cup of coconut milk and ½ cup of water instead of 1 cup of water that I have used here
- Serving - This hot and spicy Shrimp Vindaloo tastes great with rice, roti, or chapati
Storage Suggestions
This curry stays good for up to 2 days in the refrigerator in a close airtight container. Always make sure to reheat the portion that you want to enjoy and store the remaining to retain its freshness.
Serving Suggestions
This Shrimp Vindaloo tastes great with rice, roti, chapati, biryani, or other similar dishes of your choice. You can also make a combo with other non-veg curries, like chicken, lamb, or other seafood recipes.
Related Recipes
You could also find similar recipes below and more at seafood recipes and shrimp recipes.
- Chicken Vindaloo
- Lamb Vindaloo
- Prawns Fry (Indian Shrimp Fry)
- Prawn Biryani (Shrimp Biryani)
- Prawn Masala Gravy
- Garlic Butter Shrimp
- Szechuan Shrimp
- Kung Pao Shrimp
- Fried Shrimp
- Air Fried Shrimp
- Garlic Butter Shrimp Pasta
Shrimp Vindaloo Recipe video
I have also shared a detailed video of this Shrimp Vindaloo Recipe below that I hope will help you to make an authentic Goan-style curry at home. And you could also find this recipe in a story format.
📖 Recipe
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
To Marinate Shrimp
- In a bowl, add the cleaned and deveined shrimp, turmeric powder, chili powder, and salt
- Mix well and rest the shrimp for at least 15 minutes
To make Shrimp Vindaloo
- In a pan with medium heat, add the cloves, cardamom, cumin seeds, fennel seeds, coriander seeds, and dry red chili. Saute until everything turns aromatic
- Transfer the roasted spices into the blender jar and add tamarind paste, vinegar, and water
- Close the lid and blend until everything turns smooth. Reserve the Vindaloo Paste for later use. (Note: Always make sure to grind the ingredients once they cool down to room temperature)
- In a pan with medium heat, add oil, bay leaf, small cinnamon stick, and onion. Saute until the onion turns soft
- Add the ginger-garlic paste or grated ginger garlic and saute until it turns aromatic
- Add the tomatoes and saute until it turns mushy. Once the tomatoes are mushy, add the vindaloo paste and give a good mix
- Pour water, add sugar, and salt and give a good mix. Allow the mixture to cook until it leaves oil from its sides
- Add the marinated shrimp and give a good mix
- Close the pan with its lid and cook the curry for 5 to 7 minutes
- Open the lid and cook the curry on low heat until it turns reddish-brown. Finally, garnish with fresh coriander leaves and remove from heat. And now the Shrimp Vindaloo is ready for you to taste and enjoy
To Serve
- Serve this flavor bursting Goan Style Shrimp Vindaloo with rice, roti, paratha, dosa, or similar other dishes of your choice
Video
Notes
- Roasting Spices - Roasting the spices to make vindaloo paste gives a unique aroma and taste to your vindaloo curry
- Marinating Shrimp - I have made this Shrimp Vindaloo using Vindaloo Sauce that I have shared already in my earlier post. But you can also make the classic curry as I have prepared for Chicken Vindaloo and Lamb Vindaloo
- Coconut Milk - Even though the classic recipe does not call for coconut milk, you can also use it to mellow down the spice level of the curry. If you are trying to add it, then I recommend using ½ cup of coconut milk and ½ cup of water instead of 1 cup of water that I have used here
- Serving - This hot and spicy Shrimp Vindaloo tastes great with rice, roti, or chapati
Nutrition
FAQ
Shrimp Vindaloo is a spicy Indian Goan-style curry. It is usually made with shrimp and flavor-bursting Vindaloo Paste. The authentic Vindaloo recipe is an adaptation from the Portugues Carne de vinha d'alhos. The term is nothing but meat marinated in wine and garlic. And the Goan chefs replaced the wine with vinegar and added spices to flavor up the dish.
Yes, you can use chicken, lamb, goat, or other favorite meat or protein of your choice.
Even though the authentic recipe does not call for coconut milk you can feel free to add it. Adding coconut milk helps to mellow down the heat and also delivers a rich taste and flavor.
I hope you enjoyed the recipe that I have shared here and I would love to hear from you about how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
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