Spicy Vindaloo Shrimp in Puff Pastry

Take your entertaining to the next level with this simple and delicious Spicy Vindaloo Shrimp in Puff Pastry with Maya Kaimal's Simmer Sauce.

Disclosure: This post is sponsored by Maya Kaimal Foods. All images and opinions expressed are solely my own. Thanks for supporting brands that make Sift & Simmer possible!

As you may already know, one of my favourite things to keep in the freezer is puff pastry.

Puff pastry is absolutely versatile and you can use it in sweet or savoury dishes.

That, and Maya Kaimal Simmer Sauces. 

(Exhibit A: Chicken Tikka Masala; Exhibit B: Kashmiri Beef Short Rib Curry).

For this Spicy Vindaloo Shrimp in Puff Pastry recipe, I wanted to make entertaining at home as easy as possible. 

Using Maya Kaimal's Spicy Vindaloo Indian Simmer Sauce makes this even easier.

Ingredients you'll need

4 ingredients! 

• cooked shrimp
• puff pastry
• chopped cilantro
• Maya Kaimal Spicy Vindaloo Simmer Sauce

How simple is that? 

How to make it

The night before, defrost the frozen puff pastry in the refrigerator.

Roll out the defrosted puff pastry on a lightly floured counter to about ⅛th" thickness.

Use a pizza cutter or a sharp knife to cut out 24 even squares, about 2" across in diameter.

Place each cut-out square into the well of a mini muffin tin (you may need to do this in 2 batches if you only have 1 tin). 

Add a couple pie weights to each well prior to baking (this will ensure that the puff pastry doesn't puff up too much). 

Bake at 375F for 15 minutes, until golden and puffy. 

Remove from the oven and carefully take out the pie weights.

Return to the oven for another 5 minutes (without the pie weights) for even browning.

Remove from the oven and place the puffs onto a cooling rack.

Fill a pot with water and bring it to a boil. Add in the frozen shrimp and cook for 2-3 minutes, until shrimp turns pink. Drain.

Pour Maya Kaimal Spicy Vinadloo Simmer Sauce into small pot and bring to a simmer over low heat.

Add a teaspoon of sauce to the puff pastry, coat the shrimp into the sauce, and place it onto the puff pastry.

Repeat with the remaining. 

Other substitutions

If you don't like shrimp, simply swap it out for a different protein or vegetable. Try these instead:

• cubed tofu
• chicken
• beef
• potatoes
• scallops

Simple & delicious

This Spicy Vindaloo Shrimp in Puff Pastry is such an easy, yet elegant dish to make. It's the perfect appetizer for holiday entertaining.

Let me know if you try out this recipe. Tag me on Instagram @siftandsimmer or leave me a comment/rating below. 

Print Recipe

5 from 3 votes

Spicy Vindaloo Shrimp in Puff Pastry

An easy yet elegant way to serve shrimp coated in a spicy vindaloo sauce, nestled in a puff pastry well.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Appetizer

Cuisine: American, Indian

Servings: 24

Calories: 6kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 1 sheet (245g) puff pastry
• 1 jar Maya Kaimal Spicy Vindaloo Simmer Sauce
• 24 cooked shrimp
• 1 tablespoon chopped cilantro optional

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Instructions

Prepare the puff pastry:

• The night before, defrost the frozen puff pastry in the refrigerator.
• Roll out the defrosted puff pastry on a lightly floured counter to about ⅛th" thickness.
• Use a pizza cutter or a sharp knife to cut out 24 even squares, about 2" across in diameter.
• Place each cut-out square into the well of a mini muffin tin (you may need to do this in 2 batches if you only have 1 tin).
• Add a couple pie weights to each well prior to baking (this will ensure that the puff pastry doesn't puff up too much).
• Bake at 375°F/191°C for 15 minutes, until golden and puffy.
• Remove from the oven and carefully take out the pie weights.
• Return to the oven for another 5 minutes (without the pie weights) for even browning.
• Remove from the oven and place the puffs onto a cooling rack.

Heat the sauce:

• Pour Maya Kaimal Spicy Vinadloo Simmer Sauce into small pot and bring to a simmer over low heat, for about 5 minutes.
• Remove the saucepot from heat.

Assemble:

• Add about 1 teaspoon of sauce to the puff pastry.
• Dip the shrimp into the sauce, and place it into the cavity of the puff pastry.
• Repeat with the remaining.
• Place onto a serving tray or platter.
• Sprinkle with chopped cilantro (if using).
• Serve immediately.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 47mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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