Shrimp Vindaloo
Mix in a little India
Difficulty
Heat Level
Servings
4
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.
This recipe uses
Ingredients
- 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
Instructions
- Toss shrimp in Patak’s Vindaloo Curry Paste and set aside for 30 minutes in the fridge.
- Grill over medium-high heat for 6 minutes (3 minutes per side).
- Mix together mango, lime, onion, honey, cilantro, and Blue Dragon Sesame Oil in a separate bowl.
- Place slaw in small bowls and top with grilled shrimp for serving.
