Grilled Shrimp Vindaloo

I decided to make grilled shrimp vindaloo. I marinated the shrimp in the vindaloo sauce, then skewered and grilled them. Very tasty!

Ted Scheffler

March 11, 2022

I really love the vinegary Indian curry called vindaloo. I frequently make chicken vindaloo at home, but this week I decided to try the vindaloo treatment on shrimp. I marinated the shrimp in the vindaloo sauce, then skewered and grilled them. Very tasty!

Ingredients:

8 dried guajillo chiles, stemmed, with as many seeds removed as possible
1 tsp. cumin seeds
1 tsp. black peppercorns
3/4 cup distilled white vinegar
One 3-inch piece of fresh ginger (2 ounces), peeled and coarsely chopped
6 garlic cloves, peeled
1 small cinnamon stick
2 cloves
Kosher salt
1 lb. large shrimp, peeled & deveined
Extra-virgin olive oil, for brushing

Method:

In a saucepan, toast the chiles, cumin seeds and peppercorns over moderate heat, turning the chiles, until pliable and the cumin is fragrant, about 2-4 minutes. Add 1/4 cup of water and the vinegar, ginger, garlic, cinnamon stick, cloves and 1 teaspoon of salt and bring just to a boil. Let stand off the heat until the chiles are soft, about 30 minutes. Discard the cinnamon stick.
Transfer the chile mixture to a blender and puree to a smooth paste. In a baking dish or ziploc freezer bag, spread the paste all over the shrimp and refrigerate for at least 1 hour or up to 6 hours.
Thread the shrimp onto skewers. Save any remaining vindaloo sauce for basting.
Light a grill to medium-high heat and brush the grates with olive oil.
Grill the shrimp, turning once, until cooked through but not tough and rubbery – about 6 minutes. Baste the shrimp with any leftover vindaloo sauce while grilling.

Serve with basmati rice and/or warm paratha or poori.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, The Dish, Utah Bites, Utah Food

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Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.