ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp Vindaloo

Randy Mayor
Yield 4 servings (serving size: about 3/4 cup)
Although most people know this fiery stew as an Indian dish, it actually was created in the Portuguese-Indian colony of Goa. The name comes from two of the curry's key ingredients—vinho, which refers to wine vinegar, and alhos, which means garlic. The original Goan version was not as spicy, but as India adopted the dish as its own, the seasonings became hotter. Vindaloos are often made with meat, but this seafood version is pleasantly light. Serve over white or brown rice to cut the heat.

Ingredients

  • 2 teaspoons minced peeled fresh ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 to 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon canola oil
  • 1 1/2 cups chopped onion
  • 2 tablespoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 2 tablespoons golden raisins, chopped
  • 1 pound medium shrimp, peeled and deveined

Nutrition Information

  • calories 208
  • caloriesfromfat 26 %
  • fat 5.9 g
  • satfat 0.7 g
  • monofat 2.4 g
  • polyfat 1.9 g
  • protein 25.3 g
  • carbohydrate 12.5 g
  • fiber 1.9 g
  • cholesterol 127 mg
  • iron 3.4 mg
  • sodium 607 mg
  • calcium 87 mg

How to Make It

  1. Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.