Marukan Shrimp Vindaloo with Seasoned Rice

INSTRUCTIONS

Rinse the rice under cold water until the water runs mostly clear.

Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the water is absorbed. Or cook in rice cooker per the manufacturer’s instructions.

Remove from heat ( or remove lid from rice cooker) and let sit covered for 5 minutes. Fluff with a fork and gently stir in the Marukan Seasoned Gourmet Rice Vinegar and salt. Cover and keep warm.

Pat the shrimp dry and season with salt and pepper. Set aside while you prepare the sauce.

Heat the oil in a large skillet or sauté pan over medium heat.

Add the chopped onion and cook for 4–5 minutes until softened and lightly golden.

Stir in the garlic and ginger and cook for about 30 seconds until fragrant.

Add the cumin, paprika, turmeric, garam masala, and cayenne pepper. Cook for another 30 seconds, stirring constantly to toast the spices.

Stir in the diced tomatoes, Marukan Seasoned Gourmet Rice Vinegar, brown sugar, and water. Bring the mixture to a gentle simmer.

Let the sauce cook for 8–10 minutes, stirring occasionally, until it thickens slightly and the flavors develop.

Add the shrimp to the simmering sauce and cook for 3–4 minutes, just until the shrimp turn pink and opaque. Avoid overcooking so the shrimp remain tender and juicy.

Taste and adjust seasoning with additional salt or a splash more vinegar if desired.

Spoon the seasoned rice into bowls and top with the shrimp vindaloo. Garnish with fresh cilantro and serve with lime wedges for a bright finishing touch.