Shrimp Vindaloo

Photo: Randy Mayor; Styling: Lindsey Lower

Our version of Shrimp Vindaloo starts with a base of homemade marinara with garam masala and hot paprika peppering this Indian-inspired entree.

Yield: Serves 4
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 343
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Sodium: 485mg

Ingredients

  • 2 cups Slow Cooker Marinara
  • 1/2 cup unsalted chicken stock
  • 2 teaspoons garam masala
  • 1 teaspoon hot paprika
  • 1 pound red potatoes, quartered
  • 1 pound peeled and deveined shrimp
  • Hot cooked rice
  • Garnish: fresh cilantro

Preparation

  1. Bring marinara, chicken stock, garam masala, paprika, and potatoes to a boil in a large saucepan. Cover, reduce heat, and simmer 15 minutes. Add shrimp; cover and cook for 6 minutes. Serve over rice, and garnish, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp Vindaloo Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy