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!
Scoop the yogurt into a paper towel-lined colander set over a bowl.
Let stand at room temperature for 30 minutes to get ½ cup of yogurt.
Heat the olive oil in a small skillet.
Add the scallions and garlic and cook over high heat for 1 to 2 minutes, stirring until softened.
Add the curry powder and cook, stirring, for 1 minute. Scrape into a medium bowl and let cool slightly.
Stir in the shrimp, cucumber, and drained yogurt, and season with salt and pepper.
Sprinkle the sunflower seeds over the salad and serve.
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.
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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