Quick Curried Shrimp Salad

1. 1

   Scoop the yogurt into a paper towellined colander set over a bowl.

2. 2

   Let stand at room temperature for 30 minutes.

3. 3

   You should end up with 1/2 cup yogurt.

4. 4

   Heat the olive oil in a small skillet.

5. 5

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

6. 6

   Add the curry powder and cook, stirring, for 1 minute.

7. 7

   Scrape into a medium bowl and let cool slightly.

8. 8

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

9. 9

   Sprinkle the sunflower seeds over the salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.