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Shrimp Vindaloo

Shrimp Vindaloo Recipe

  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • ½ teaspoon fresh ground pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 3 tablespoons ghee, butter, or vegetable oil
  • 1 teaspoon freshly ground black pepper
  • One 1-inch piece fresh ginger, peeled and grated fine
  • 2 dried chipotle or Pasilla de Oaxaca chiles, soaked for 30 minutes in warm water and drained, or 2 canned chipotle chiles in adobo sauce, sauce rinsed off, or 4 jalapeno chiles, stemmed, seeded, and chopped fine
  • ¼ cup sherry vinegar, excellent quality balsamic vinegar, or ½ cup inexpensive balsamic vinegar boiled down to ¼ cup, or more to taste
  • 6 cloves garlic, minced and crushed to a paste with the side of a chef’s knife
  • 2 large red onions, sliced very fine
  • 6 medium tomatoes, peeled, and chopped fine
  • 2 teaspoons sugar
  • Salt
  • 20 jumbo shrimp, peeled and deveined (deveining optional)
  • Steamed or boiled basmati rice (for serving)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 140kcal (7%)
Total Fat 1g (2%)
Saturated Fat 0g (1%)
Cholesterol 53mg (18%)
Total Carbohydrate 23g
Dietary Fiber 5g
Sugars 13g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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