Shrimp Vindaloo

  • Yield 4 servings

Southern Indian influence highlights ultra spicy Goan curry in this Paleo approved quick dinner.

Goan Shrimp Vindaloo by Worthy Pause
Annie D'Souza


1 pound shrimp, deveined and peeled
Coconut oil for cooking
3 garlic cloves
1 teaspoon red wine vinegar
Sprinkle of lemon juice
1 can of diced tomatoes
1 medium onion, chopped
Vindaloo Spice Mix
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon curry powder
1/2 teaspoon dry mustard
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon pumpkin pie spice
Cayenne or crushed red pepper to taste


  1. Heat about 2+ T of coconut oil in a large pan on medium high.
  2. Throw in the onions and garlic for about 5 minutes. Sprinkle vinegar and spice mix into the pan for 30 seconds.
  3. Add the can of tomatoes, and stir to deglaze the pan and make a gravy.
  4. Simmer on low for at least 20 minutes, stirring frequently.
  5. Simmer with lid on if mixture appears to thin.
  6. Add the shrimp and turn the burner up to medium.
  7. Stir and flip the shrimp as needed for 3-4 minutes.
  8. Serve with roasted carrots or on top of a sweet potato.

Recipe Courtesy of Annie D’Souza at Worthy Pause



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