Shrimp Vindaloo

Name: Shrimp Vindaloo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: British Asian & UK Halal
Ingredients: 2 tsp minced peeled fresh ginger; 0.5 tsp salt; 0.5 tsp dry mustard; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp ground turmeric; 0.25 tsp ground red pepper; 0.25 tsp ground cinnamon; 0.125 tsp ground cloves; 1 tbsp apple cider vinegar; 1 tbsp canola oil; 1.5 cup chopped onions; 2 tbsp minced peeled fresh ginger; 3 garlic cloves; 1.25 cup reduced-sodium fat-free chicken broth; 2 tbsp golden raisins; 1 lb medium shrimp

A British curry-house dish of prawns, mustard and coriander, seasoned with ginger and cumin and simmered on the stove.

25 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: medium

1
Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.
2
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds.
3
Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally. Serve over basmaati rice.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.

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British Asian & UK Halal

Shrimp Vindaloo

Ingredients

Method

Notes and swaps

Community discussion

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