Goan Shrimp Balchão Pickled in Spicy Red Chili Sauce
A tangy and spicy Goan shrimp pickle cooked in a fiery red chili and vinegar sauce, perfect as a condiment or side dish. This indian-inspired seafood ready in about 35 minutes blends small shrimp, peeled and deveined, whole dried red chilies, white vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400 g small shrimp, peeled and deveined
- 8 whole dried red chilies
- 4 tbsp white vinegar
- 5 garlic cloves
- 1 inch piece ginger
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 tsp cumin seeds
- to taste salt
- 4 tbsp vegetable oil
- 1 medium (150 g) onion, finely chopped
Instructions
- Step 1: Soak 8 dried red chilies in warm water for 20 minutes. Drain and grind them with 5 garlic cloves, 1 inch piece ginger, 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, and 1 tsp cumin seeds into a smooth paste using 4 tbsp white vinegar.
- Step 2: Heat 4 tbsp vegetable oil in a pan over medium heat until shimmering. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and slightly golden.
- Step 3: Add the prepared chili-vinegar paste to the onions and cook, stirring frequently, for 6-7 minutes until the oil starts to separate and the mixture is fragrant.
- Step 4: Add 400 g peeled and deveined small shrimp and salt to taste. Stir well to coat the shrimp with the sauce.
- Step 5: Reduce heat to low and cook uncovered for 8-10 minutes, stirring occasionally, until the shrimp are cooked through and the sauce thickens to a glossy consistency.
- Step 6: Remove from heat and let cool slightly before serving as a spicy side or condiment with rice or bread.
Equipment for this recipe
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Frequently asked questions
How long does Goan Shrimp Balchão Pickled in Spicy Red Chili Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Goan Shrimp Balchão Pickled in Spicy Red Chili Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Goan Shrimp Balchão Pickled in Spicy Red Chili Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Goan Shrimp Balchão Pickled in Spicy Red Chili Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Goan Shrimp Balchão Pickled in Spicy Red Chili Sauce?
Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
