Shrimp Vindaloo
Dive into the bold and aromatic world of Shrimp Vindaloo, a classic Indian curry that combines succulent shrimp with a fiery blend of spices and tangy undertones. This recipe features a vibrant base of pureed tomatoes infused with cumin, coriander, turmeric, and red chili powder, creating a rich and deeply flavorful sauce. Tender potatoes add substance, while a splash of white vinegar balances the heat with a subtle tanginess. With just 15 minutes of prep and a total cook time of 40 minutes, this dish is perfect for weeknight dinners or special occasions. Serve this spicy, savory delight over steamed rice or with warm naan to soak up every last drop. Bring restaurant-quality Indian flavors to your kitchen with this easy-to-follow Shrimp Vindaloo recipe!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 2 tbsp Vegetable oil
- 1 large Onion (finely chopped)
- 4 Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Paprika
- 2 tbsp White vinegar
- 2 cups Tomatoes (pureed)
- 1 cup Water
- 2 medium Potatoes (peeled and cubed)
- 1 tsp Sugar
- 1.5 tsp Salt
- 2 tbsp Cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onions and sauté until golden brown, about 6-8 minutes.
Stir in the minced garlic and grated ginger, cooking for 2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, red chili powder, and paprika. Stir well to coat the onion mixture in the spices.
Lower the heat and pour in the white vinegar, stirring to form a paste-like consistency.
Add the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
Add the cubed potatoes and water. Mix well, cover, and simmer for 15 minutes, or until the potatoes are just tender.
Stir in the shrimp, salt, and sugar. Cook for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked. Avoid overcooking the shrimp to keep them tender.
Taste and adjust salt or spice levels as desired.
Garnish with chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4486 mg | 195% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 36.5 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 409 mg | 31% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4708 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
