Shrimp Vindaloo

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper



Small in size but big in flavour, shrimp are an ideal way to kick-start any meal. Delight family and friends by adding a fiery twist to this finger food with Vindaloo, named after a dish traditionally prepared in the spice centre of India.


  • 2 tbsp Patak’s Vindaloo Curry Paste
  • 8 shrimp, peeled and deveined
  • 2 ripe mangos, peeled and julienned
  • 1 small red onion, thinly sliced
  • 1 lime, juiced
  • 1/2 tsp salt
  • 1/2 tsp honey
  • 1 tbsp cilantro, chopped
  • 1 tsp Blue Dragon Sesame Oil


  1. Toss shrimp in Patak’s Vindaloo Curry Paste and set aside for 30 minutes in the fridge.
  2. Grill over medium-high heat for 6 minutes (3 minutes per side).
  3. Mix together mango, lime, onion, honey, cilantro, and Blue Dragon Sesame Oil in a separate bowl.
  4. Place slaw in small bowls and top with grilled shrimp for serving.