Goan Shrimp Balchão with Tangy Red Chili Paste
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 8 dried red chilies in warm water for 15 minutes to soften, then drain.
- 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.
- 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.
- 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.
- Step 5: Add 400 g raw peeled shrimp and salt to taste. Stir well to coat the shrimp with the masala.
- Step 6: Pour in 1/4 cup water, cover, and cook for 5-6 minutes until shrimp turn pink and are cooked through.
- Step 7: Remove lid and cook uncovered for 2 more minutes to thicken the sauce if needed. Serve warm with plain rice or bread.
Frequently asked questions
How long does Goan Shrimp Balchão with Tangy Red Chili Paste take to make?
Total time is about 40 minutes (20 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 with Tangy Red Chili Paste?
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 with Tangy Red Chili Paste?
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 with Tangy Red Chili Paste 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 with Tangy Red Chili Paste?
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.
