Try making this Shrimp Vindaloo, a vibrant Goan-style curry that's a hit with rice, roti, or paratha. This spicy shrimp dish is made with a tangy Vindaloo sauce, perfect for bringing some bold Indian flavors into your kitchen.
What You’ll Find On This Page
The recipe draws its inspiration from the Portuguese dish 'Carne de vinha d'alhos', traditionally prepared by marinating meat in wine and garlic. However, in its Goan adaptation, vinegar steps in as a substitute for wine, seamlessly blending with an array of spices to create a balanced flavor profile.
Being a seafood lover, I find the shrimp version absolutely irresistible. It promises a burst of authentic flavors that will spice up any mealtime. Give this Shrimp Vindaloo a try, and let it become a new favorite in your home as it has in mine!
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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:
Ingredients to Marinate Shrimp
- Shrimp: I choose jumbo shrimp, which are cleaned and deveined. Fresh shrimp are ideal for their texture and flavor, but if you're using frozen, be sure to allow them to thaw completely at room temperature. This ensures they cook evenly and soak up the marinade nicely.
- Turmeric Powder: This adds a beautiful golden color to your curry and has anti-inflammatory benefits that can be a good addition to any meal.
- Chili Powder: You only need a little bit of chili powder. Just a sprinkle is enough because the vindaloo paste you'll add later will bring most of the heat to the dish.
- Salt: Go easy on the salt for marinating since you’ll also be seasoning the curry itself.
Ingredients for Vindaloo Sauce
- To make the Vindaloo Paste and Sauce for your Shrimp Vindaloo, you can find a detailed recipe on my blog. This recipe outlines all the necessary ingredients and explains how each contributes to making the perfect base for your curry.
- For ease, I’ve also listed these ingredients in the recipe card below. This way, you can quickly check you have everything you need to prepare this delicious dish.
How to Make Shrimp Vindaloo at Home?
We'll start by marinating the shrimp quickly. Next, I'll guide you through making the Vindaloo paste and sauce, and then the shrimp Vindaloo itself. Follow my easy instructions, photos, and video tutorial to make this spicy Goan classic at home. Let's get started!
Discover a Sea of Shrimp Recipes:
- Indian Shrimp Fry
- Shrimp Biryani
- Garlic Butter Shrimp
- Shrimp Scampi
- Szechuan Shrimp
- Kung Pao Shrimp
- Fried Shrimp
- Air Fried Shrimp
- Garlic Butter Shrimp Pasta
Shrimp Vindaloo (Prawn Vindaloo)
Ingredients
For Vindaloo 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 or prawns in a bowl and season with turmeric powder, chili powder, and a little salt.
- Mix well to make sure each shrimp is evenly coated. Let them marinate for at least 15 minutes, allowing the flavors to meld beautifully.
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 the mixture is smooth to make your Vindaloo paste. If it's too hot, let it cool down to room temperature before blending.
Making the Vindaloo Curry
- In the same pan, heat some oil over medium heat. Add a bay leaf and a small piece of cinnamon stick, along with chopped onions. Cook until the onions are soft and translucent, releasing their sweet aroma.
- Add ginger-garlic paste or freshly grated ginger and garlic to the pan. Sauté until the mixture becomes fragrant.
- Next, toss in the chopped tomatoes. Cook them until they soften and turn mushy, intensifying their natural sweetness. Then, stir in the prepared Vindaloo paste until everything is well combined.
- Pour water into the pan, then add a bit of sugar and salt, stirring well to ensure the flavors are balanced. Allow the curry to simmer gently until you notice oil beginning to separate at the edges.
- Carefully add the marinated shrimp to the curry, making sure each piece is thoroughly coated with the vibrant sauce, ensuring maximum flavor in every bite.
- Cover the pan and let it cook for 5 to 7 minutes, just until the shrimp are cooked through and tender, maintaining their juicy texture.
- Finally, let the curry simmer uncovered on low heat until it achieves a deep reddish-brown color. Sprinkle fresh coriander leaves on top before removing it from the heat. There you have it—your delicious Shrimp Vindaloo is now ready to be savored.
Serving
- Enjoy the rich and spicy flavors of Goan Style Shrimp Vindaloo, perfectly paired with your choice of rice, roti, paratha, dosa, or any other favorite accompaniments.
Recipe Video
Chef's Notes and Tips
- Roast the Spices: Toast the spices for the Vindaloo paste to boost the aroma and deepen the flavors of your curry.
- Coconut Milk Hack: For a milder curry, you can swap half the water with coconut milk. This gives the curry a creamy texture and tones down the heat.
- Balance the Acidity: Vindaloo is known for its tangy flavor. If you find it too sharp, a little bit of sugar or a splash of coconut milk can help balance the acidity.
- Fresh Ingredients: Use fresh garlic and ginger instead of powdered for a more vibrant flavor profile in your vindaloo paste.
- Adjust the Heat: The spice level in Vindaloo can be quite high. Adjust the amount of chili powder or fresh chilies to suit your taste. Starting with less can be a good idea—you can always add more if you like it hotter.
- Simmer Slowly: Let the curry simmer gently after adding the shrimp. This not only helps the flavors meld but also ensures that the shrimp are tender and not overcooked.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Explore our collection of Indian curry recipes, including vegetarian, chicken, mutton, and seafood recipes. Each recipe offers a unique flavor from different regions of India, providing a taste of the country's rich culinary diversity.
Serving Suggestions
I love serving my Shrimp Vindaloo over a bed of fluffy white or basmati rice—it soaks up all that rich sauce beautifully. You can also pair it with fresh rotis or chapati, perfect for mopping up every bit of the flavorful sauce
Storage Suggestions
To keep your Shrimp Vindaloo tasting fresh, store the curry in an airtight container in the refrigerator, where it will stay good for up to 2 days. When it's time to enjoy it again, only reheat the amount you need to maintain the quality and taste of the curry for each serving.
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