Shrimp Vindaloo Recipe (Prawn Vindaloo)
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Shrimp Vindaloo (Prawn Vindaloo) is a Goan-style curry made using fresh shrimp simmered in a spicy, tangy, and mildly sweet curry. Serve it with steamed rice or naan; this won’t disappoint you. Here is how to make it.
Here are some Goan-style recipes that you might like: Goan Prawn Curry, Solkadhi, Kokam Juice, and Goan Fish Curry.
Table of Contents
Vindaloo is a very popular Goan curry that is influenced by Portuguese cuisine. Goans modified the curry to suit their palate by adding aromatic whole spices and replacing wine with vinegar.
It was traditionally made using pork, but you will find chicken, lamb, shrimp, egg, potato, or mushroom versions nowadays.
One of the most popular recipes on this blog is my Chicken Vindaloo Curry, which inspired me to try this shrimp version. And I must say, it turned out delicious.
Try it in your kitchen, and let me know how it turned out for you.
I also made Lamb Vindaloo and Aloo Vindaloo, based on the same base vindaloo paste, and they turned out great, too. Give them a try as well.
My Shrimp Masala is also a great curry to try if you like shrimp curries.
Ingredients
Vindaloo Paste
This paste makes the shrimp curry very distinctive in both taste and texture.
- Whole spices – The vindaloo paste is flavored with whole spices such as coriander seeds, cloves (laung), cinnamon stick (dalchini), green cardamoms (hari elaichi), black peppercorns (kali mirch), cumin seeds, and brown mustard seeds.
- Others – You will also need Kashmiri red chilies, white vinegar, garlic, fresh ginger, and tamarind paste to make the vindaloo paste.
Traditionally, Palm or Coconut Toddy Vinegar was used to make the Vindaloo Curry. It gave it a very distinctive taste. But if it’s unavailable, you can replace it with White or Rice Vinegar. To counteract the hint of sweetness that palm vinegar adds, you can add a little sugar, just like I did.
For The Curry
- 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 gives a nice tangy flavor to the prawn vindaloo curry.
- Others – You will also need a few more basic ingredients such as oil, onions, turmeric powder, salt, and white granulated sugar.
- Do not overcook the shrimp; otherwise, they will turn rubbery. Add them at the end of cooking and cook for 4-5 minutes.
- Don’t skip vinegar. This is NOT optional, it’s what makes it “vindaloo.”
- Use Kashmiri chilies for color without extreme spice. Add hotter chilies only if you want heat.
- Raw paste = harsh taste. Cook the masala until the oil separates slightly.
How To Make Shrimp Vindaloo
Make The Vindaloo Paste
Step 1: Drizzle 1 tablespoon white vinegar over 10-12 dry Kashmiri red chilies and keep aside for 20 minutes.
Step 2: Add the following ingredients to a pan.
- 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
Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Stir continuously while roasting.
Step 3: Add the following ingredients to a blender.
- roasted spices
- dry red chilies along with the vinegar
- 8-10 peeled garlic cloves
- 2 teaspoon chopped ginger
- 1 and ½ tablespoon tamarind paste
Step 4: Now add ¾ cup of water and blend until smooth. Scrape the sides of the blender a few times while blending. Vindaloo paste is ready. Keep it aside.
Make The Curry
Step 5: Heat 4 tablespoon oil in a pan over medium-high heat.
Step 6: When the oil is hot, add 2 cups of chopped onions and cook till golden brown (10-12 minutes), stirring frequently.
Step 7: Add 1 cup of tomato puree and the vindaloo paste you made earlier to the pan, then cook for 3-4 minutes.
Step 8: Stir in the following ingredients and bring the curry to a boil.
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 cup of water
Step 9: Cover the pan with a lid and cook for 10-12 minutes on medium heat.
Step 10: Stir in ½ teaspoon sugar and 500 g of shrimp, then cook for 4-5 minutes. Add more water to make the curry thinner. Check for salt and add more if required.
Step 11: Serve hot with steamed rice or chapati.
Shrimp Vindaloo FAQs
In Goa, the Hindu community often adds coconut milk to this curry to mellow down the spice level and make the prawn vindaloo curry rich and creamy. Replace water with thin coconut milk while making the curry.
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.
Serving Suggestions
Serve Shrimp Vindaloo on a bed of white steamed rice for a Goan treat. You can also serve it with 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, then serve prawn vindaloo with Appam, Neer Dosa, or Ghee Roast Dosa.
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Other Shrimp Recipes We Recommend
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Shrimp Vindaloo Recipe (Prawn Vindaloo)
Ingredients
For Vindaloo Paste
- 10-12 dry Kashmiri red chilies (stalks removed)
- 1 tablespoon white vinegar
- 2 tablespoons whole 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
- 8-10 cloves garlic (peeled)
- 2 teaspoons chopped ginger
- 1 and ½ tablespoons tamarind paste
For The Curry
- 4 tablespoons oil
- 2 cups chopped onions
- 1 cup canned tomato puree (or ½ cup tomato paste)
- 1 teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon granulated white sugar
- 500 grams shrimp (cleaned and deveined)
Instructions
Make The Vindaloo Paste
- Drizzle white vinegar over Kashmiri dry red chilies and keep aside for 20 minutes.
- Add coriander seeds, cloves, cinnamon stick, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a pan and dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Stir continuously while roasting.
- Add the roasted spices, and dry red chilies along with vinegar, garlic cloves, ginger, and tamarind paste to a blender.
- Now add ¾ cup of water and blend to make a smooth paste. Scrape the sides of the blender a few times while blending. Vindaloo paste is ready. Set it aside.
Make The Curry
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add onions and cook till golden brown (10-12 minutes), stirring frequently.
- Add tomato puree and the vindaloo paste that you made earlier to the pan and cook for 3-4 minutes.
- Now add salt, turmeric powder, and 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.
- Add sugar and 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.
Loved the prawn vindaloo receipe. Send more non vegetarian classics.
THANKS.
Thanks for your kind feedback. I have a lot of non-veg recipes on the blog. Do check the recipe index. Thanks
Excellent. Loved it
This was absolutely delicious, it tasted exactly like my favourite indian restaurant. I toasted the spices a little longer so they developed a little more colour, then grinded them in my coffee grinder before adding them to the blender with the rest of the paste ingredients. Gonna have to check out your other recipies now, thanks so much :))
Thanks for your kind word Colby
Despite leaving my blender unsealed and losing the first 3/4 cup of water, and I’m sure a good bit of the flavour with it, it still turned out really tasty!
I added a bunch of coriander, fresh chilies and lime juice and although not traditional it was fantastic!
Good to know Alex
Wow! The flavor evolves as you taste it and provides a wonderful aftertaste as well. Love the complexity of what this presents to the taste buds. First of your recipes that I have made but you’re now on my Indian recipe shortlist. Totally worth buying the Kashmiri dry red chiles!
Thanks for provided something special.
Had leftover sauce and put in some leftover chicken for a second meal. Will use 1 1/2 lb of shrimp next time.
I do enjoy spiced foods and this one certainly is that. Not overly hot for me but a solid 4/5 spice level.
This is a wonderful recipe, the flavors meld together at the end, we use tofu or shrimp interchangeably, the recipe works each way. Thank you!!