Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

A Southern Indian (Goa) inspired dish. Vindaloo usually means the hottest curry one could imagine.

Ingredients Nutrition


  1. In a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside.
  2. Add oil to a big saucepan; heat over medium heat.
  3. Add in the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent.
  4. Add in the paste and stir for 20 seconds.
  5. Quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan.
  6. Once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently.
  7. Add in the shrimp, stir to coat.
  8. Increase heat to medium-and cook, stirring frequently, for 3 minutes or until the shrimp are pink.
  9. Add in lemon juice; stir and serve immediately over hot cooked rice.
Most Helpful

Excellent! I can handle spice but this very spicy so you may want to cut the pepper flakes by half if you are a lightweight. Delicious and so flavorful! Only change was to use 1 Tbsp. fresh ginger minced instead of the powder and added chopped cilantro at the end. Definitely an keeper!

kimlovestoeat June 16, 2015

Very, very delicious - even better the next day. Keeper recipe - served with rice and peas.

Buster's friend April 02, 2014

Incredible in every way. So VERY, very good! Worthy of more than 5 stars. DH and I loved the flavors. I halved the recipe, did not change a thing. Perfectly spicy, served with naan and rice,but we didn't touch the rice. Another winner RBS, thanks for posting.

Chicagoland Chef du Jour January 25, 2014