Goan Shrimp Balchão Pickled in Spicy Red Chili Sauce

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Add 400 g peeled and deveined small shrimp and salt to taste. Stir well to coat the shrimp with the sauce.
5. 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.
6. Step 6: Remove from heat and let cool slightly before serving as a spicy side or condiment with rice or bread.