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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.

  • Total Time:
  • Servings: 6

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  • 6 dried red Thai chiles
  • 12 whole black peppercorns
  • 8 whole cloves
  • One 1-inch piece of cinnamon stick
  • 1/2 teaspoon cumin seeds
  • One 1-inch piece of fresh ginger, peeled
  • 6 garlic cloves
  • 2 tablespoons good-quality wine vinegar
  • 1 teaspoon brown sugar
  • Sea salt
  • 1 1/2 pounds shelled and deveined raw medium shrimp
  • 3 tablespoons vegetable oil
  • 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 sauteed spinach.

Suggested Pairing

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

Contributed By Photo © Alice Gao Published July 1997

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488413 2013-12-06 Michael Romano indian|6|fast|weeknight-dinner july-1997 recipes,spicy-goan-shrimp 488413