🍛 Indian · Main · Medium difficulty · Pescatarian
Shrimp Vindaloo
A fragrant Indian main built around shrimp, seasoned with dried red chillies and vinegar.
- Prep time
- 15 min
- Cook time
- 35 min
- Total time
- 50 min
- Servings
- 4
- Calories
- 362 kcal
- Protein
- 25 g
- Carbs
- 26 g
- Fat
- 18 g
- Course
- Main
About this Indian curry
Shrimp Vindaloo is a Indian main built around large shrimp. It takes about 50 min from start to finish, 15 minutes of prep and 35 minutes of cooking, and serves 4.
Cooking method: curry. Difficulty is rated medium. Pescatarian, and marked gluten-free in our data.
Good for: light & low calorie, meal prep, one-pot wonders, date night.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 500 g large shrimp, peeled and deveined
- 4 dried red chillies
- 3 tbsp vinegar
- 1 tbsp garlic paste
- 1 tsp mustard seeds
- 2 onions, sliced
- 2 tsp cumin powder
- 2 tbsp cooking oil
- Salt and black pepper, to taste
Method
Step 1. Prepare the shrimp: cut into even pieces, season with salt and set aside for 10 minutes.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 2. Heat oil or ghee in a heavy pan over medium heat and cook the garlic paste until fragrant and golden, about 6 minutes.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 3. Stir in the vinegar and garlic paste; cook until the mixture thickens and the oil begins to separate.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Add the shrimp and coat well. Pour in a cup of water, cover and simmer for 21 minutes until tender.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Fold in the mustard seeds, adjust the salt and simmer uncovered for 5 more minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 6. Rest for 5 minutes, garnish with cumin powder and serve hot.
- Heat
- Off, let it sit
- Look for
- Steam slows, juices settle and the dish firms up slightly.
- Why it matters
- Resting lets juices redistribute and flavours settle, and the food is easier to slice and eat.
- Avoid
- Skipping the rest: juices run out and the dish falls apart.
Chef's tip
Toast whole spices briefly first - it deepens the flavour.
Equipment you will need
- Heavy pan with lid
- Wooden spoon
- Chopping board and knife
Nutrition per serving
Estimated per serving: 362 kcal, 25 g protein, 26 g carbohydrate and 18 g fat. Roughly 27% of the energy comes from protein, 28% from carbohydrate and 44% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Shrimp Vindaloo
Substitutions and variations
- Swap the main protein for firm tofu, chickpeas or paneer. Add tofu near the end so it keeps its shape.
- For a milder sauce, use less curry paste and stir in extra coconut milk at the end.
- If the sauce is thin, simmer it uncovered for a few minutes before serving.
Frequently asked questions about Shrimp Vindaloo
How long does Shrimp Vindaloo take to make?
It takes about 50 min in total: 15 minutes of prep and 35 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 362 kcal, with 25 g protein, 26 g carbohydrate and 18 g fat. These are estimates for the recipe's 4 servings.
Is Shrimp Vindaloo gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
It is pescatarian: it contains fish or seafood but no meat or poultry.
How difficult is it to cook?
It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.
Can I make Shrimp Vindaloo ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.