Servings: 2 people
Prep time: 10 minutes
Half pound of shrimp (peeled and cooked)
2 tsp Mama Lam’s curry paste
2 tsp nonfat Greek yogurt
4 tsp light mayonnaise
2 scallions (finely chopped)
2 cucumbers (recommend the kirby, japanese, any crunchy cucumbers)
1. Cut the cooked shrimp into 2-4 bite size pieces.
2. Mix the shrimp, curry paste, yogurt, mayo and scallions in a bowl. Chill in the fridge before serving.
3. Slice the cucumbers and put on a plate.
4. Scoop the shrimp salad onto the cucumbers and serve.