Quick Curried Shrimp Salad Recipe

Quick Curried Shrimp Salad Recipe

How To Make Quick Curried Shrimp Salad

Put together an easy seafood dish with his curried shrimp salad tossed with cucumber, yogurt, and a handful of spice. Ready in 30 minutes!

Preparation: 5 minutes
Cooking: 5 minutes
Total: 10 minutes



  • ¾cupplain nonfat yogurt
  • 2tbspextra virgin olive oil
  • 4scallions
  • 1clovegarlic
  • 1tspcurry powder
  • 1lbshrimp,cleaned, cooked
  • 1cucumber
  • salt and freshly ground pepper
  • ¼cupsunflower seeds,shelled, roasted and salted


  1. Scoop the yogurt into a paper towel-lined colander set over a bowl.

  2. Let stand at room temperature for 30 minutes to get ½ cup of yogurt.

  3. Heat the olive oil in a small skillet.

  4. Add the scallions and garlic and cook over high heat for 1 to 2 minutes, stirring until softened.

  5. Add the curry powder and cook, stirring, for 1 minute. Scrape into a medium bowl and let cool slightly.

  6. Stir in the shrimp, cucumber, and drained yogurt, and season with salt and pepper.

  7. Sprinkle the sunflower seeds over the salad and serve.

  8. Make-Ahead: The shrimp salad can be refrigerated in an airtight container for up to 6 hours. Sprinkle the sunflower seeds over the salad just before serving.

  9. Serve with whole wheat pita.


  • Calories: 203.49kcal
  • Fat: 9.67g
  • Saturated Fat: 1.46g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 5.74g
  • Polyunsaturated Fat: 1.77g
  • Carbohydrates: 9.99g
  • Fiber: 1.49g
  • Sugar: 5.24g
  • Protein: 19.63g
  • Cholesterol: 143.80mg
  • Sodium: 682.05mg
  • Calcium: 185.24mg
  • Potassium: 435.15mg
  • Iron: 1.09mg
  • Vitamin A: 73.72µg
  • Vitamin C: 5.62mg
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