Sautéed peppers and onions add a nice sweet note to this flavorful shrimp curry. For a more colorful Vindaloo is known for being hot and sour, with undertones of coconut. It originated in Goa, a coastal state with lots of great seafood curries, so it seems only fitting to pair our Spicy Vindaloo with shrimp. We like to enrich this dish with additional coconut milk to make it extra saucy. Serve this over a bowl of steaming hot rice.
Sautéed peppers and onions add a nice sweet note to this flavorful shrimp curry. For a more colorful dish, use a mix of different bell peppers. And if you like it spicy, add in some thinly sliced jalapeno when frying the other peppers.
The coastal state of Goa is known for sandy beaches and seafood curries. This shrimp curry captures that taste, combining all our favorite flavors: shrimp, coconut, tamarind, and eggplant. If you like your curries saucy, add some canned coconut milk. We promise it will be delicious and transporting!
Shrimp cook so quickly, you can definitely make this curry in a hurry! Always look for wild-caught seafood at your local fish counter, and give your shrimp a good rinse before cooking for the freshest flavor. If you like, you can crumble in some feta into this dish at the end for a nice tangy garnish.