This simplified recipe showcases the flavors of Rupen's vindaloo sauce while keeping the preparation quick and easy. Enjoy your shrimp vindaloo!
1 lb (450 g) shrimp, peeled and deveined
2 tablespoons vegetable oil
4-6 tablespoons Rupen's vindaloo sauce (adjust to taste)
Fresh cilantro leaves, chopped (for garnish)
InstructionsHeat the vegetable oil in a large pan or skillet over medium heat.
Add the shrimp to the pan and cook for 2-3 minutes, stirring occasionally, until they start to turn pink.
Reduce the heat to low and add Rupen's vindaloo sauce to the pan. Stir well to coat the shrimp evenly with the sauce.
Continue cooking for another 2-3 minutes or until the shrimp are cooked through and the sauce has thickened slightly.
Remove from heat and let it sit for a minute to allow the flavors to meld together.
Serve the shrimp vindaloo hot, garnished with fresh cilantro leaves.