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 recipe, ready in about 35 minutes, pairs small shrimp, peeled and deveined, dried red chilies, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Goan Shrimp Balchão Pickled in Spicy Red Chili Sauce?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
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.
