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Gluten Free Multicolor Shrimp Vindaloo Recipe

Looking for an easy Gluten Free Multicolor Shrimp Vindaloo recipe? Learn how to make Gluten Free Multicolor Shrimp Vindaloo using healthy ingredients.


Submitted by dearymetalsinks

Makes 7 servings



Beautiful bright curry that takes half the cooking time of normal curries.

Recipe Ingredients for Gluten Free Multicolor Shrimp Vindaloo

4 Tablespoon Curry Paste
277 grams Original Diced Tomatoes and Green Chilies
4 medium raw Tomato Roma
10 beans (4" long)(55 g) Beans, Snap, Green
1.75 medium White Onion
1 pepper Peppers, Jalapeno
1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, Sweet, Red
0.17 cup Peas, Green
8 oz Frozen Shrimp: Recipe Ready, Cooked, Cleaned, Tail off, Medium
1 serving Black Mustard Seed
1.2 tbasp Safflower Oil, Refined, Organic
1 serving (Penzeys Spices) Cayenne Pepper
4 dash Salt, Table
0.5 cup raw Red Swiss Chard

Recipe Directions for Gluten Free Multicolor Shrimp Vindaloo

  1. Chop up all of your fresh ingredients into the shapes you like.

  2. In a large pot, heat oil to medium-low heat.

  3. Add black mustard seed.

  4. When the seeds are heating up, add the onion and let them fry for about 5 minutes or until they are getting golden brown.

  5. Add cayenne and salt.

  6. Add both peppers.

  7. Meanwhile, steam your peas and green beans in the microwave (I just put them in a cup with a little water in the bottom and lay a plate on top for about a minute and half but the time may vary.)

  8. Add the beans and peas to the pot, and place a lid over it so that the veggies continue to steam for a few minutes.

  9. Once your veggies are all bright colors, add the curry paste and mix it in real good. Add the chard, tomatoes, shrimp, water and ro-tel. Place the lid back on and lower heat to a simmer.

  10. Meanwhile prepare your rice and fresh toppings. If you are boiling the rice then have it prepared beforehand, but if you have quick rice you can start it while the curry simmers. My favorite toppings are a little cottage cheese, cilantro and avocado!

  11. Stop the simmer within 5-10 minutes before your veggies lose all of their vitamins. Just make sure the shrimp are warm, you can turn off the heat and leave the lid on for a while and it will stay hot if your rice and toppings aren't ready yet.

  12. If you eat about a cup and a half of cooked rice, this batch should make about 7 servings (maybe 8).

Categories

Fish, Rice, Seafood, Tomatoes, Vegetables, Main Dish, Indian, Microwave, Saute, Simmer, SteamStew, Gluten-Free

Nutrition Facts
Serving Size 194.7g
Amount Per Serving
Calories
141
Calories from Fat
68
% Daily Value*
Total Fat
7.6g
12%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
49mg
16%
Sodium
316mg
13%
Potassium
139mg
4%
Total Carbohydrates
9.7g
3%
Dietary Fiber
2.5g
10%
Sugars
4.0g
Protein
8.6g
Vitamin A 25% Vitamin C 60%
Calcium 4% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
91% confidence
B-
  Good points
  • Very low in saturated fat
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in cholesterol
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