Utah Bites

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! 


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! 


  • 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


  1. 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.
  2. 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.
  3. Thread the shrimp onto skewers. Save any remaining vindaloo sauce for basting. 
  4. Light a grill to medium-high heat and brush the grates with olive oil. 
  5. 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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Food writer Ted SchefflerOriginally 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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