Shrimp Vindaloo
Ingredients
- 1 teaspoon ground turmeric ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon fresh ground black pepper ⓘ
- 1 teaspoon red pepper flakes
- 1 teaspoon ground coriander ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon dry mustard ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/4 teaspoon ground cardamom ⓘ
- 1 1/2 tablespoons cider vinegar ⓘ
- 3 tablespoons vegetable oil ⓘ
- 1 large onion, finely chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 1 (28 ounce) can tomatoes, drained and finely chopped ⓘ
- 1 1/2 lbs large raw shrimp, peeled and deveined ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- hot cooked rice ⓘ
Instructions
- In a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside.
- Add oil to a big saucepan; heat over medium heat.
- Add in the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent.
- Add in the paste and stir for 20 seconds.
- Quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan.
- Once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently.
- Add in the shrimp, stir to coat.
- Increase heat to medium-and cook, stirring frequently, for 3 minutes or until the shrimp are pink.
- Add in lemon juice; stir and serve immediately over hot cooked rice.
Nutrition & Diet Analysis (per serving)
1004
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).