Goan Shrimp Vindaloo (Prawn Vindaloo)

5 from 5 votes

Shrimp Vindaloo (Prawn Vindaloo) is a Goan-style curry made using fresh shrimp simmered in a sweet, spicy, tangy curry. Serve it with steamed rice or naan; this won’t disappoint you. Here is how to make it.

Shrimp vindaloo served in a bowl.
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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

Ingredients

Shrimp Vindaloo 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.

Vinegar drizzled over dry chilies.

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.

Whole spices roasting in a pan.

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.

Roasted spices, chilies with vinegar, garlic, ginger and tamarind paste added 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.

Smooth vindaloo paste made.

Make The Curry

Heat 4 tablespoon oil in a pan over medium-high heat.

Oil heating in a pan.

When the oil is hot, add 2 cups of chopped onions and cook till golden brown (10-12 minutes), stirring frequently.

Onions added to the pan.

Add 1 cup tomato puree and the vindaloo paste you made earlier to the pan and cook for 3-4 minutes.

Tomato puree and vindaloo paste added to the pan.

Stir in

  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 cup of water

and bring the curry to a boil.

Salt, turmeric powder and water added to the pan.

Cover the pan with a lid and cook for 10-12 minutes on medium heat.

Pan covered with a lid.

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.

Sugar and shrimp added to the pan.

Serve hot with steamed rice or chapati.

Ready shrimp vindaloo.

Frequently Asked Questions

How to make shrimp vindaloo with coconut milk?

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.

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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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.
5 from 5 votes

Goan Shrimp Vindaloo Recipe (Prawn Vindaloo)

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.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 people

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
  • 1 pound shrimp (500 g, cleaned and deveined)
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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.

Video

YouTube video

Notes

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. Add ½ cup of coconut milk to the ready and curry and bring it to a gentle boil.

Nutrition

Calories: 142kcal, Carbohydrates: 14g, Protein: 2g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 17mg, Potassium: 346mg, Fiber: 3g, Sugar: 6g, Vitamin A: 230IU, Vitamin C: 11mg, Calcium: 49mg, Iron: 2mg
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Recipe Rating




2 Comments

  1. 5 stars
    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.

  2. 5 stars
    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!!