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Spicy Goan Shrimp


If you buy shrimp in the shell, you’ll need 2 pounds. Note that the shrimp can be marinated for several hours if time permits.


  1. 6 dried red Thai chiles
  2. 12 whole black peppercorns
  3. 8 whole cloves
  4. One 1-inch piece of cinnamon stick
  5. 1/2 teaspoon cumin seeds
  6. One 1-inch piece of fresh ginger, peeled
  7. 6 garlic cloves
  8. 2 tablespoons good-quality wine vinegar
  9. 1 teaspoon brown sugar
  10. Sea salt
  11. 1 1/2 pounds shelled and deveined raw medium shrimp
  12. 3 tablespoons vegetable oil
  13. Lime wedges, for serving
  1. Grind the chiles, peppercorns, cloves, cinnamon and cumin in a spice grinder. Pulse the ginger, garlic and vinegar in a blender until smooth, scraping down the sides of the blender often. In a small bowl, combine the ground spices and garlic paste with the brown sugar and a generous pinch of salt. Rub this paste over the shrimp and let marinate for 30 minutes.
  2. Heat 1 1/2 tablespoons of the oil in each of 2 large skillets. Add half of the shrimp to each pan in a single layer and sauté over high heat until golden and just opaque throughout, about 1 1/2 minutes per side. Transfer to a platter, garnish with lime wedges and serve.
Serve With
A basmati rice pilaf and sautéed spinach.

Suggested Pairing

The Selbach-Oster Zeltinger Schlossberg Riesling Spätlese is a delightfully aromatic and thirst-quenching foil to the rich shrimp.