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A dark bowl of vibrant red shrimp vindaloo, garnished with fresh green herbs, on a white plate.

Shrimp Vindaloo: How to Get Rich Bold Flavor Right

By Nancy
Craving bold flavors? Shrimp Vindaloo is a spicy Indian curry packed with heat and tang. Try this easy recipe today!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, Goan
Servings 4
Calories 285 kcal

Ingredients
  

  • For the Shrimp:
  • 2 lbs large shrimp peeled and deveined
  • 1 tsp turmeric powder
  • 1 tsp salt
  • For the Vindaloo Paste:
  • 8-10 dried red chilies
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 6-8 black peppercorns
  • 4-5 cloves
  • 1- inch cinnamon stick
  • 6-8 garlic cloves
  • 1- inch fresh ginger piece
  • 3 tbsp white vinegar
  • For the Curry Base:
  • 2 large onions finely chopped
  • 2 tbsp coconut oil
  • 1 tsp brown sugar
  • 1 cup coconut milk
  • Salt to taste
  • Fresh cilantro for garnish

Instructions
 

Step 1: Prepare the Shrimp

  • To prepare the shrimp, pat them thoroughly dry with paper towels. Once dry, gently toss the shrimp with turmeric and salt, then set them aside while you prepare the vindaloo paste.
  • Pro Tip: Dry shrimp sears better and won’t release excess water into your curry.

Step 2: Create the Vindaloo Spice Paste

  • In a dry pan, toast the entire spices for two to three minutes, or until aromatic. Before grinding them into a fine powder, allow them to cool fully. Then, blend this powder with garlic, ginger, and vinegar until it forms a smooth paste with a honey-like consistency.
  • Pro Tip: Toast spices until aromatic but not burnt – this builds the foundation of your vindaloo’s flavor.

Step 3: Build the Curry Base

  • Heat oil in a heavy skillet over medium-high heat. Sauté the onions until they’re golden brown and caramelized. Stir continuously for three to four minutes after adding the vindaloo paste. The scent of your kitchen should be amazing by now.

Step 4: Add Liquids and Simmer

  • Slowly pour in the coconut milk, whisking constantly to prevent curdling. Stir in brown sugar and salt to taste. Bring the mixture to a gentle simmer, then reduce the heat to low and let the flavors meld for five minutes.

Step 5: Cook the Shrimp

  • Add the seasoned shrimp to the boiling sauce and turn the heat up to medium. Cook the shrimp for two to three minutes per side, or until they turn pink and are cooked through. Finally, garnish with fresh cilantro.
  • Pro Tip: Don’t overcook shrimp – they should be tender and juicy, not rubbery.

Notes

Nutritional Information

Per Serving (Serves 4):
Calories: 285
Protein: 28g
Carbohydrates: 12g
Fat: 15g
Fiber: 3g
Sodium: 890mg
Keyword Shrimp Vindaloo, spicy curry, Indian seafood, weeknight dinner, gluten-free, dairy-free