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Fish, South and Southeast Asian

Goan shrimp balchão with rice

Shrimp balchão with rice is a Goan dish for 4 people, ready in 35 minutes, rated easy, at about €4.50 per person. The key is frying the garlic, ginger, and chili paste until the oil separates, which builds deep flavor in the red sauce before the shrimp go in for just a few minutes.

Tonight, Goan shrimp balchão, a red, spicy, vinegary sauce with Portuguese roots, perfect over rice.

Goan shrimp balchão with rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Balchão is a red, spicy, tangy sauce with roots in Goa's Portuguese past. It blends Kashmiri chili, vinegar, and a base of garlic and ginger fried slowly until the oil separates from the paste. The shrimp, added right at the end, stay firm and juicy under this concentrated sauce that coats the basmati rice.

This is a great pick for a weeknight when you want something different, or for friends who like bold flavors. A generous scoop of basmati rice balances the heat and tang of the sauce. Expect a dish built for people who enjoy spice, this one is not aimed at kids.

The ingredients

4 people

Fish counter

  • Shelled shrimp 600 g

Fruits and vegetables

  • Onion 2
  • Tomatoes 3
  • Garlic 6 cloves
  • Fresh ginger 20 g

Pantry

  • Wine vinegar 5 cl
  • Kashmiri chili powderoften in the pantry 2 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tsp
  • Basmati riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish

The step by step recipe

  1. Blend the garlic, ginger, chili powder, cumin, turmeric, and vinegar into a thick paste.

    Set aside a bit of the paste to marinate the shrimp for ten minutes, it makes them more flavorful.

  2. Brown the sliced onions in the oil until deeply golden. 10 min

    The darker the onions, the deeper the balchão flavor, just don't let them burn.

  3. Add the paste and fry it for a few minutes, stirring, until the oil rises back to the surface. 5 min

    When the oil separates from the paste, that's the sign it's cooked through.

  4. Add the diced tomatoes, sugar, and salt, let it reduce, then drop in the shrimp and cook for three to four minutes. 8 min

    Add the shrimp only at the end, a few minutes is all it takes, any longer and they turn tough.

  5. Cook the basmati rice while this simmers, then serve the shrimp with their sauce. 12 min

    Serve a generous scoop of rice, the sauce is spicy and tangy, the rice balances it all out.

Our tips to get it right

  • Pick a Kashmiri chili powder that's mild in heat but deep in color, it's what gives balchão its signature red without overwhelming spice.
  • Really brown the onions before adding the paste, that slow step builds the foundation of flavor for the whole dish.
  • Drain the shelled shrimp well before adding them, too much water will thin out a sauce that needs to stay thick and concentrated.

The variations

  • Swap the shrimp for a firm white fish cut into chunks, cutting the cooking time down to about two minutes.
  • For a vegetarian version, use cooked chickpeas or firm tofu instead of shrimp, the balchão sauce carries just as much flavor.
  • To save time, make the garlic and chili paste the day before and keep it in the fridge, leaving only the onions and shrimp to cook that evening.

What to serve it with

  • Plain basmati rice
  • Naan flatbread
  • Fresh cucumber on the side

Storage

The balchão sauce keeps 2 to 3 days in the fridge in a sealed container, and actually tastes better the next day. It freezes well without the shrimp for up to a month. Reheat gently in a pan and add the shrimp only at the very end so they stay tender.

Questions about this dish

Can you make the balchão sauce ahead of time?

Yes, it's actually recommended. The sauce without shrimp keeps overnight in the fridge and the acidity mellows out, just like the recipe tip suggests. Add the shrimp only when you reheat and serve.

Can you swap Kashmiri chili powder for another chili?

Yes, mild paprika mixed with a bit of a hotter chili powder gives a similar color and flavor. Kashmiri chili is prized mostly for its bright red color rather than its heat.

Should basmati rice be rinsed before cooking?

Rinsing basmati rice in cold water until it runs clear removes excess starch. The grains stay nicely separate once cooked, which contrasts well with the thick sauce.

Can you freeze cooked shrimp balchão?

It's better to freeze just the sauce without the shrimp, since shrimp turn rubbery after freezing and thawing. Add fresh or thawed shrimp when you reheat the sauce.

How long does it take to make a Goan shrimp balchão with basmati rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Goan shrimp balchão with basmati rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Goan shrimp balchão with basmati rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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