Pan-fried shrimp with lime, chilli and yoghurt curry sauce

Light, zesty, and full of flavour, this pan-fried shrimp with lime, chilli, and yoghurt curry sauce is the kind of meal that checks all the boxes: easy to make, satisfying, and refreshingly healthy. It comes together quickly in one pan and delivers big taste without being heavy on calories.

Shrimp are naturally low in calories and high in lean protein, making them a great choice for a nourishing meal. They’re also rich in vitamin B12, iodine, and selenium, which support energy levels and metabolism. Lime juice adds a fresh citrus kick and a boost of vitamin C, while chilli brings gentle heat along with antioxidants that help support circulation and digestion.

The yoghurt curry sauce keeps things light and creamy without the need for cream. Yoghurt adds protein and gut-friendly probiotics, while curry spices bring warmth, flavour, and anti-inflammatory benefits, all with minimal added calories.

Serve these shrimp with pan-fried flatbreads, or keep it lighter with rice, quinoa, or a simple cucumber and herb salad. They’re also delicious in wraps, lettuce cups, or alongside roasted vegetables. Fresh, balanced, and full of nutrients, this dish proves that healthy food can still be exciting and seriously tasty.

Ingredients: (for 4 portions)

• 1 lime
• 1 hot chilli pepper
• 1 heaped tablespoon curry powder
• 3–4 garlic cloves
• 20 g almond flakes
• 600 g peeled shrimp
• 200 g Greek yoghurt
• salt and pepper
• a little sunflower oil

Preparation:

Peel the garlic and press it through a garlic press. Wash the chilli and finely chop it. Grate the lime zest and set it aside on a small plate, then slice the lime into thin slices.

In a large pan, heat a little sunflower oil. Once hot, add the shrimp, season with salt and pepper to taste, and cook for about 3–4 minutes, until just cooked through. Add the finely chopped chilli and garlic, stir, and cook for another minute, then add the lime zest, mix well, and turn off the heat.

While the shrimp are cooking, prepare the yoghurt curry sauce. Add salt, pepper, and the curry spice to the yoghurt, mix well until smooth, and set aside.

When the shrimp are ready, transfer them to a serving platter and sprinkle almond flakes on top.

I served the shrimp with pieces of flatbread toasted in the pan, so if you choose to serve them this way, you can lightly toast the flatbread in a separate pan while the shrimp are cooking, until golden and warm.

Serve with lime slices on the side, so everyone can squeeze fresh lime juice over the shrimp bites to taste.

If you try the recipe, let me know how you liked it! 😊

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