Goan Shrimp Balchão with Tangy Red Chili Paste

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A spicy and tangy Goan shrimp pickle cooked in a red chili and vinegar masala, perfect as a vibrant side or condiment. This Indian-inspired seafood recipe, ready in about 40 minutes, pairs raw 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 280 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 raw shrimp, peeled and deveined
• 8 dried red chilies
• 3 tbsp white vinegar
• 5 garlic cloves
• 1 inch ginger piece (1 inch)
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1 tsp cumin seeds
• 1 tsp brown sugar
• to taste salt
• 4 tbsp vegetable oil
• 1 medium, thinly sliced onion
• 1/4 cup water

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Instructions

1. Step 1: Soak 8 dried red chilies in warm water for 15 minutes to soften, then drain.
2. Step 2: Dry roast 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, and 1 tsp cumin seeds in a pan over medium heat for 2 minutes until aromatic. Cool and grind with soaked red chilies, 5 garlic cloves, 1 inch ginger piece, and 3 tbsp white vinegar to a smooth paste.
3. Step 3: Heat 4 tbsp vegetable oil in a skillet over medium heat. Add 1 medium thinly sliced onion and sauté for 6-7 minutes until soft and translucent.
4. Step 4: Add the prepared chili-vinegar paste and 1 tsp brown sugar to the onions. Cook for 5 minutes, stirring often, until the oil separates and the mixture thickens.
5. Step 5: Add 400 g raw peeled shrimp and salt to taste. Stir well to coat the shrimp with the masala.
6. Step 6: Pour in 1/4 cup water, cover, and cook for 5-6 minutes until shrimp turn pink and are cooked through.
7. Step 7: Remove lid and cook uncovered for 2 more minutes to thicken the sauce if needed. Serve warm with plain rice or bread.