A Goan classic, reimagined with shrimp.
This Shrimp Vindaloo celebrates the bold, tangy flavors that make this iconic dish so memorable while allowing the delicate sweetness of shrimp to shine.
Our Cardoz Legacy Vindaloo Masala brings together layers of warmth, gentle heat, and aromatic spices, while apple cider vinegar and jaggery create the signature balance that defines a great Vindaloo.
Serve it with warm crusty bread or naan for a vibrant, celebratory summer appetizer.
Course: Appetizer
Servings: 4-6
Prep Time: 20 minutes, plus 1-2 inactive hours for marinating
Cooking Time: 30 minutes
Equipment: Medium heavy-bottomed sauce pan, blender or food processor
Masalas: Vindaloo Masala
Other necessary spices: Cumin seeds, ground turmeric
Barkha’s heat level: 2 (out of 5, with 5 being only moderately spicy)
Serve with: Warm, crusty bread or naan
Method
Toss the shrimp with 1 tablespoon of Cardoz Legacy Vindaloo Masala until evenly coated. Cover and refrigerate for 1–2 hours, then remove the shrimp from the refrigerator 20–30 minutes before cooking so that it comes back to room temperature.
Set a medium, heavy-bottomed pan over medium heat. Heat 2 tablespoons of the oil, then add the cumin seeds and cook until fragrant—about 30 seconds.
Add the onions and cook, stirring occasionally, until softened and lightly browned—about 6–7 minutes.
Stir in the ginger and garlic and cook for another 3–4 minutes until fragrant.
Add the remaining 1 tablespoon Cardoz Legacy Vindaloo Masala and the turmeric, apple cider vinegar, and jaggery. Reduce the heat to medium-low and cook for 7–8 minutes, stirring frequently to prevent sticking.
Remove from the heat and allow the mixture to cool slightly. Transfer to a blender and purée until smooth, adding about ½ cup water to create a thick, pourable sauce.
In the same saucepan, heat the remaining 2 tablespoons of oil over medium heat. Lightly salt the shrimp, and add to the pan. Sauté on each side until just about pink—about 2 minutes per side—and transfer to a serving plate.
Pour the puréed sauce back into the saucepan and bring to a gentle simmer. Add a little water if needed to achieve a thick sauce that coats the shrimp.
Taste and adjust with salt and additional apple cider vinegar, if needed, to achieve the signature balance of tang, spice, and sweetness.
Return the shrimp and any accumulated juices to the sauce. Gently toss to coat and simmer for 1 minute, just until the shrimp are cooked through.
Garnish with the chopped cilantro leaves.
Serve immediately with warm crusty bread or naan.