Pan-Fried Shrimp Tossed with Garlic & Red Chili Pepper
with curry-style yogurt dip | to share
.
Tags:
Recipe
Allergens:
Milk
•Crustaceans
•Amandelnoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
150 g
Organic Greek yogurt
(Contains: Milk)
1 sachet(s)
Yellow curry spices
2 piece
Garlic
260 g
Jumbo shrimp
(Contains: Crustaceans)
10 g
Shaved almonds
(Contains: Amandelnoten May be present: Erdnüsse, Schalenfrüchte, Sesamsamen)
1 piece
Lime
1 piece
Red chili pepper
Not included in your delivery
¼ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1083 kJ
Calories259 kcal
Fat13.7 g
Saturated Fat5.3 g
Carbohydrate9.1 g
Sugar4.3 g
Dietary Fiber1.9 g
Protein24.8 g
Salt1.9 g
Potassium30 mg
Calcium5.6 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
Cooking Steps
1
- Zest the lime, then cut into wedges.
- Crush or mince the garlic.
- Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat the sunflower oil in a frying pan over medium-high heat.
- Add the shrimp and season with salt and pepper.
- Fry for 4 - 5 minutes.
- Add the garlic and red chili pepper, fry for another minute, then remove the pan from the heat.
3
- Add the lime zest to the shrimp.
- In a small bowl, mix together the Greek yogurt and curry spices. Season with salt and pepper.
- Spoon the curry yogurt into a serving bowl.
4
- Top the yogurt with the shrimp, along with the garlic and red chili pepper.
- Sprinkle over the shaved almonds.
- Serve with the lime wedges.
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