A fiery Goan delight: Shrimp Vindaloo
Shrimp Vindaloo is a must-try if you enjoy strong, fiery and tart curries! This meal comes from the Goan cuisine of India, a hot, aromatic masterpiece that combines Portuguese and Indian flavours. The shrimp version of traditional vindaloo is lighter, cooks more quickly, and is just as flavourful and spicy as the pork version.
Everything you need to know about preparing authentic Shrimp Vindaloo will be covered in this blog, from the ideal spice combination to preparation advice and serving ideas.
Vindaloo: What is it?
Originating in Portuguese cuisine, vindaloo is a spicy and tangy curry that was brought to Goa, India, in the fifteenth century. “Carne de Vinha d’Alhos”, a Portuguese dish of meat marinated in wine and garlic, served as the dish’s inspiration. As time went on, Goan chefs modified the recipe by adding Indian spices, substituting vinegar for the wine, and adding red chillies to make it hotter.
Vindaloo becomes a rich but light dish when prepared with prawns, making it ideal for seafood enthusiasts who want a little spiciness.
Shrimp Vindaloo Recipe Card
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
| Calories | ~280 per serving |
| Cuisine | Goan, Indian |
| Spice Level | Spicy 🌶️🌶️ |
Ingredients
For the Shrimp Marinade
| Ingredient | Quantity |
|---|---|
| Shrimp (medium or large, peeled & deveined) | 1 lb (450g) |
| White vinegar | 2 tbsp |
| Turmeric powder | ½ tsp |
| Red chili powder | ½ tsp |
| Salt | ½ tsp |
For the Vindaloo Curry
| Ingredient | Quantity |
|---|---|
| Oil (vegetable or coconut) | 2 tbsp |
| Onion (finely chopped) | 1 large |
| Garlic (minced) | 4 cloves |
| Ginger (grated) | 1 tsp |
| Tomato (pureed or finely chopped) | 1 medium |
| Red chili powder (Kashmiri preferred) | 1 tsp |
| Paprika | 1 tsp |
| Cumin powder | 1 tsp |
| Coriander powder | 1 tsp |
| Garam masala | ½ tsp |
| White vinegar | 1 tbsp |
| Sugar (optional, to balance heat) | ½ tsp |
| Water | ½ cup |
| Fresh cilantro (for garnish) | 2 tbsp |
Instructions
Step 1: Marinate the Shrimp
- In a bowl, mix shrimp with vinegar, turmeric, chili powder, and salt.
- Let it marinate for at least 15-20 minutes while preparing the curry.
Step 2: Prepare the Vindaloo Curry Base
- Heat oil in a pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add pureed tomatoes and cook until they soften.
Step 3: Cook the Spices
- Mix in red chili powder, paprika, cumin, coriander, and garam masala.
- Sauté for 1-2 minutes to release the flavors.
- Pour in vinegar and sugar (if using), followed by water.
- Let the curry simmer for 5 minutes until thickened.
Step 4: Cook the Shrimp
- Add marinated shrimp and stir well.
- Cook for 4-5 minutes until shrimp turn pink and fully cooked.
- Adjust seasoning as needed.
Step 5: Garnish & Serve
- Sprinkle with fresh cilantro.
- Serve hot with basmati rice or naan.
Pro Tips
✔️ Use Kashmiri chili powder for deep red color without too much heat.
✔️ Shrimp cook fast—don’t overcook, or they’ll become rubbery.
✔️ Adjust vinegar and spice levels based on your preference.
Enjoy your spicy, tangy, and flavorful Shrimp Vindaloo! 🍤🔥
Reasons to Adore Shrimp Vindaloo”
The prawns cooks in just 5 minutes, making this a quick weeknight meal. Authentic Flavours: Inspired by Goan-Portuguese cuisine, this dish is a fusion of the best spices. Bold & Spicy: A perfect dish for spice lovers. Tangy Twist: The vinegar adds a bright acidity, balancing the heat
Shrimp Vindaloo’s Essential Ingredients
Use fresh or frozen prawns, ideally medium or large-sized, for the first ingredient.
2. Blend of Vindaloo Spice 🌶 The spice mix is the foundation of every good vindaloo and consists of:
Red chilli powder (to add spiciness)
Turmeric (to provide depth and colour)
- Coriander and cumin (for earthiness)
Garam masala (to keep warm)
Paprika (to provide a hint of smokey sweetness)
3. Vinegar 🍶
Apple cider vinegar or white vinegar adds a distinctive flavour to the dish.
4. Ginger & Garlic 🧄
Crucial aromatics that give the curry depth.
5. Onions & Tomatoes 🍅
To coat the prawns, make a thick, creamy sauce.
6. Red Chillies from Kashmir (Optional)
🌶 Without being overly spicy, these add a bright red colour and slight smokey heat.
The Best Way to Prepare Shrimp Vindaloo
It’s crucial to: Marinate the shrimp first for better flavour absorption, as shrimp boil very quickly.
✔️ To liberate the fragrances of the spices, properly sauté them.
To avoid overcooking, add prawns at the very end.
Detailed Cooking Procedure
The prawns should be marinated by tossing them with vinegar, salt, turmeric and a small amount of chilli powder.
15-20 minutes should be allowed for it to rest while you make the curry foundation.
2. Prepare the Vindaloo Curry Base – In a pan, heat oil and cook onions until aromatic.
Cook the tomatoes, ginger, and garlic until they are tender.
Cook until fragrant after adding the vindaloo spice mix.
3. Simmer & Finish the Dish – To make a smooth curry sauce, add a little water.
Add the marinated prawns and cook until they are pink and tender, which should take only 4-5 minutes.
Serve hot, garnished with fresh cilantro.
How to Serve Vindaloo with Shrimp
🍚 With Rice: To counterbalance the heat, serve with steamed basmati rice. 🥖 With Bread: To absorb the rich sauce, serve with naan, roti, or Goan poi bread.
🥗 With a Cooling Side: To balance off the spice, serve with yoghurt or cucumber raita.
Guidelines for the Greatest Vindaloo with Shrimp
The prawns just need 4-5 minutes to remain juicy, so don’t overcook them.
✔️ For a bright red colour without being overly hot, use Kashmiri chilli powder.
Adjust the vinegar, chilli, and sugar to your preferred level of flavour balance.
Before adding the prawns, boil the sauce for a few more minutes for a richer curry.
Concluding Reflections
The ideal dish for people who enjoy strong flavours and spice is prawn vindaloo. A Goan-Portuguese classic, this dish is a restaurant-worthy supper you can make at home in less than 30 minutes and has tender prawns, scorching spice and tangy vinegar.
