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Photo: Randy Mayor; Styling: Lindsey Lower Photo by: Photo: Randy Mayor; Styling: Lindsey Lower

Shrimp Vindaloo

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

Cooking Light JANUARY 2013

  • Yield: Serves 4


  • 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


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.


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Nutritional Information

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

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Shrimp Vindaloo recipe