Shrimp Vindaloo (Prawn Vindaloo) is a Goan-style curry made using fresh shrimp simmered in a sweet, spicy, and tangy curry. Serve it with steamed rice or naan, this one won’t disappoint you. Here is how to make it.
About This Recipe
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 to it and replacing wine with vinegar. It was traditionally made using pork but nowadays, you will find chicken, shrimp, egg, or even mushroom versions of it.
One of the most popular recipes on this blog is my chicken vindaloo and that inspired me to try out this shrimp version. And I must say that it turned out as delicious.
Do try it in your kitchen and let me know how it turned out for you?
Vindaloo Paste – This recipe uses a special Vindaloo paste made with whole spices, 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 not available, you can replace it with either White Vinegar 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-size shrimp to make the curry but you can use small, or jumbo prawns too. Clean and devein the shrimps 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 give a nice tangy flavor to the curry.
Others – Apart from the above-mentioned ingredients, you will need also some more basic ingredients such as onions, turmeric powder, salt, and 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, 1-inch piece of cinnamon stick, 2-3 whole green cardamoms, 8-10 whole black peppercorns, 1 teaspoon cumin seeds, and 1 teaspoon mustard seeds to a pan and dry roast on medium heat until fragrant and slightly browned (3-4 minutes).
Add the roasted spices, dry red chilies along with the vinegar, 8-10 peeled garlic cloves, 2 teaspoon chopped ginger, and 1 and ½ tablespoon tamarind paste to a blender.
Now add ¾ cup water and blend to make a smooth paste.
Make The Curry
Heat 4 tablespoon vegetable oil in a pan over medium-high heat.
When the oil is hot, add 2 cups of chopped onions and fry till golden brown (10-12 minutes).
Add 1 cup tomato puree and the vindaloo paste that we made earlier to the pan and cook for 3-4 minutes.
Now add salt to taste, 1 teaspoon 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 ½ teaspoon sugar and 1 pound (500 g) shrimp and cook for 4-5 minutes. Add more water for a thinner curry.
Serve hot with steamed rice or chapati.
Frequently Asked Questions
In Goa, the Hindu community often adds coconut milk to this curry to mellow down the spice level and make the curry rich and creamy. Replace water with thin coconut milk while making the curry.
Serve Shrimp Vindaloo on a bed of White Steamed Rice for a Goan treat. If you are looking for healthy alternatives, you can also 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 even Sandwich Bread.
Shrimp Vindaloo will last in the fridge for about 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 and then reheat with little water until nice and warm before serving.
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Shrimp Vindaloo Recipe
For Vindaloo Paste
- 10-12 dry Kashmiri red chilies
- 1 tablespoon white vinegar
- 2 tablespoon whole coriander seeds
- 3-4 cloves
- 1 inch piece of cinnamon stick
- 2-3 whole green cardamoms
- 8-10 whole black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 8-10 cloves garlic
- 2 teaspoon chopped ginger
- 1-½ tablespoon tamarind paste
For The Curry
- 4 tablespoon vegetable oil
- 2 cups chopped onions
- 1 cup tomato puree
- 1 teaspoon turmeric powder
- salt (to taste)
- ½ teaspoon sugar
- 1 pound shrimp (500 g, cleaned and deveined)
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).
- Add the roasted spices, and dry red chilies along with vinegar, garlic cloves, ginger, and tamarind paste to a blender.
- Now add ¾ cup water and blend to make a smooth paste.
Make The Curry
- Heat vegetable oil in a pan over medium-high heat.
- When the oil is hot, add onions and fry till golden brown (10-12 minutes).
- Add tomato puree and the vindaloo paste that we 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.
- Serve hot with steamed rice or chapati.