Vindaloo-Spiced Shrimp with Naan Bread

A quick and easy recipe for vindaloo-spiced shrimp with naan bread. The shrimp are marinated in a flavorful blend of vindaloo curry paste, onion, garlic, cumin, coriander, turmeric, and coconut milk, then cooked until tender and juicy. Serve with warm, fluffy naan bread for a complete and satisfying meal.

Vindaloo is a fiery dish that originated in the Indian state of Goa. The word "vindaloo" is thought to be derived from the Portuguese words "vinho" (wine) and "alho" (garlic). The dish is traditionally made with pork or chicken, but seafood is also a popular choice. This recipe for vindaloo-spiced shrimp is a quick and easy way to enjoy the flavors of this classic Indian dish.

Prep time: 30 | Cook time: 5 | Serves: 4

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons vindaloo curry paste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 cup coconut milk

Instructions

1. In a large bowl, combine the shrimp, curry paste, onion, garlic, cumin, coriander, turmeric, and coconut milk.
2. Toss to coat evenly.
3. Cover and refrigerate for at least 30 minutes, or up to overnight.
4. Heat a large skillet over medium heat.
5. Add the shrimp mixture and cook until the shrimp are cooked through and the sauce has thickened, about 5 minutes.
6. Serve immediately with naan bread.

Why It Works

• The vindaloo curry paste provides a complex and flavorful base for the marinade.
• Marinating the shrimp for at least 30 minutes allows the flavors to penetrate the meat.
• Cooking the shrimp over medium heat helps to prevent them from overcooking and becoming tough.
• Serving the shrimp with warm naan bread provides a delicious way to soak up the flavorful sauce.