Spicy Shrimp Vindaloo with Coconut Rice

A fiery and flavorful Goan curry featuring succulent shrimp, a tangy vinegar base, and a blend of hot spices. Served with cooling and fragrant coconut rice.

Prep Time

20 minutes

Total Time

55 minutes

Calories

580 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.15/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Seafood•Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Spicy

Ingredients

Servings

1lbShrimp(Peeled and deveined)

£7.50

1mediumRed Onion(Roughly chopped)

£0.50

6clovesGarlic(Minced)

£0.30

2inchGinger(Peeled and grated)

£0.40

8wholeDried Red Chilies(Adjust to your spice preference; deseeded for less heat)

£1.00

1tspCumin Seeds

£0.10

1tspCoriander Seeds

£0.10

1tspTurmeric Powder

£0.10

0.5tspBlack Peppercorns

£0.05

1inchCinnamon Stick

£0.20

4wholeCloves

£0.30

1tbspBrown Sugar

£0.05

4tbspRed Wine Vinegar

£0.15

3tbspVegetable Oil

£0.10

To tasteSalt

0.5cupWater

1cupBasmati Rice

£0.50

1cupCoconut Milk

£0.75

0.5cupWater

0.3tspSalt

For garnishFresh Cilantro(Chopped)

£0.50

Total Cost

£12.60

£3.15 per serving

Instructions

1.
**Prepare the Vindaloo Paste:** Soak the dried red chilies in warm water for 15-20 minutes to soften. Drain, then add to a blender or food processor along with the red onion, garlic, ginger, cumin seeds, coriander seeds, turmeric powder, black peppercorns, cinnamon stick, cloves, brown sugar, red wine vinegar, and a little water. Blend to a smooth paste. Add more water if needed to achieve a smooth consistency.
2.
**Cook the Shrimp:** Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the vindaloo paste and cook for 5-7 minutes, stirring frequently, until fragrant and the oil starts to separate.
3.
Add the shrimp to the skillet and toss to coat well with the vindaloo paste. Cook for 3-5 minutes, or until the shrimp are pink and cooked through.
4.
Add water to the skillet. Bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the sauce has thickened slightly. Season with salt to taste.
5.
**Prepare the Coconut Rice:** Rinse the basmati rice under cold water until the water runs clear. Combine the rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Alternatively, use a rice cooker.
6.
Fluff the coconut rice with a fork and serve hot alongside the spicy shrimp vindaloo. Garnish with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (350g)

580 kcal / 2426 kJ

Carbs

45g

17% of RDA

Fat

30g

43% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Adjust the number of red chilies to control the spice level. Removing the seeds will also reduce the heat.

Marinate the shrimp in the vindaloo paste for at least 30 minutes (or up to overnight in the refrigerator) for a more intense flavor.

For a richer sauce, you can add a tablespoon of tomato paste along with the vindaloo paste.

If the vindaloo sauce becomes too thick, add a little more water to thin it out.

Leftover shrimp vindaloo can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large skillet or wok

Rice cooker (optional)

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the number of red chilies to control the spice level. Removing the seeds will also reduce the heat.

Marinate the shrimp in the vindaloo paste for at least 30 minutes (or up to overnight in the refrigerator) for a more intense flavor.

For a richer sauce, you can add a tablespoon of tomato paste along with the vindaloo paste.

If the vindaloo sauce becomes too thick, add a little more water to thin it out.

Leftover shrimp vindaloo can be stored in the refrigerator for up to 3 days.

Spicy Shrimp Vindaloo with Coconut Rice

Ingredients

Instructions