on Sep 28, 2021, Updated Sep 30, 2023
About Shrimp Vindaloo
Shrimp Vindaloo (Prawn Vindaloo) is a Goan-style curry made using fresh shrimp simmered in a spicy, sweet, and tangy curry. Vindaloo is a very popular Goan curry that is influenced by Portuguese cuisine. Goans modified the curry to suit their palate by adding spices and replacing wine with vinegar. It was traditionally made using pork, but you will find chicken, shrimp, egg, or mushroom versions nowadays. One of the most popular recipes on this blog is my Chicken Vindaloo, which inspired me to try out this shrimp version. And I must say that it turned out to be delicious. Try it in your kitchen, and let me know how it turned out for you. Here are some Goan-style recipes that you might like
Goan Prawn Curry Chicken Vindaloo Pomfret Fry Konkani Solkadhi Kokam Juice Indian Coconut Shrimp Curry Goan Fish Curry
Ingredients
Vindaloo Paste – This recipe uses a special Vindaloo paste made with whole spices (coriander seeds, cloves, cinnamon stick, green cardamoms, black peppercorns, cumin seeds, brown mustard seeds), Kashmiri red chilies, white vinegar, garlic, fresh ginger, and tamarind paste. This paste makes this curry very unique in taste and texture. Traditionally, Palm or Coconut Toddy Vinegar was used to make the Vindaloo Curry. It gave a very unique taste to it. But if it’s unavailable, you can replace it with White or Rice Vinegar. To compensate for the hint of sweetness that palm vinegar provides, you can add in a little sugar, just like I did. Shrimp (Prawns) – I used medium-sized shrimp to make the curry, but you can also use small or jumbo prawns. Clean and devein the shrimp before using. Frozen shrimp also works great in this recipe. Make sure to thaw them before adding them to the curry. Tomato Puree – Tomato puree gives a nice tangy flavor to the curry. Others – You will also need more basic ingredients such as oil, onions, turmeric powder, salt, and white granulated sugar.
How To Make Shrimp Vindaloo
Make The Vindaloo Paste
Drizzle 1 tablespoon white vinegar over 10-12 dry Kashmiri red chilies and keep aside for 20 minutes. Add
2 tablespoon coriander seeds 3-4 cloves (laung) 1-inch piece of cinnamon stick (dalchini) 2-3 whole green cardamoms (hari elaichi) 8-10 whole black peppercorns (kali mirch) 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds
to a pan, dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Stir continuously while roasting. Add
roasted spices dry red chilies along with the vinegar 8-10 peeled garlic cloves 2 teaspoon chopped ginger 1 and ½ tablespoon tamarind paste
to a blender. Now add ¾ cup water and blend to make a smooth paste. Scrape the sides of the blender a few times while blending. Vindaloo paste is ready. Keep it aside.
Make The Curry
Heat 4 tablespoon oil in a pan over medium-high heat. When the oil is hot, add 2 cups of chopped onions and cook till golden brown (10-12 minutes), stirring frequently. Add 1 cup tomato puree and the vindaloo paste you made earlier to the pan and cook for 3-4 minutes. Stir in
1 teaspoon salt 1 teaspoon turmeric powder 1 cup of water
and bring the curry to a boil. Cover the pan with a lid and cook for 10-12 minutes on medium heat. Stir in ½ teaspoon sugar and 1 pound (500 g) shrimp and cook for 4-5 minutes. Add more water for a thinner curry. Check for salt and add more if required. Serve hot with steamed rice or chapati.
Serving Suggestions
Serve Shrimp Vindaloo on a bed of White Steamed Rice for a Goan treat. If you are looking for healthy alternatives, go for Brown Rice or Quinoa. In Goa, it is popularly served with a special soft bread called Poi. You can also serve it with dinner rolls, pav, or sandwich bread. It also tastes great with Plain Tawa Paratha or Lachha Paratha. If you like to add a South Indian touch, serve it with Appam, Neer Dosa, or Ghee Roast Dosa.
Storage Suggestions
Shrimp Vindaloo will last in the fridge for 2-3 days when stored in an airtight container. You can also freeze Shrimp Vindaloo for up to a month in a freezer-safe container. Thaw it on the counter for 3-4 hours, then reheat it with a little water until nice and warm before serving.
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