A quick dinner of pan-seared shrimp served with the tangy, spiced yogurt dip as a sauce. The chili lime flavors cut through the richness of butter and garlic, turning a shelf staple into something bright enough for a midweek meal.

Serves 2. 20 minutes, 15 at the stove.

About 780 calories a serving, 56 g protein, 100 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot with 2 cups water and a pinch of salt; bring to a boil, then cover and simmer over low heat until tender, about 18 minutes. While it cooks, continue with the shrimp.18 min
2. Mince 3 cloves of garlic. Heat 2 tablespoons butter in a large skillet over medium-high heat, swirling until the foam subsides and the pan is hot.
3. Add the minced garlic and cook for 30 seconds until fragrant, then add the shrimp in a single layer. Sear without moving for 2 minutes, then flip and cook the other side until the shrimp are opaque and just cooked through, about 2 more minutes.4 min
4. Remove from heat. Stir the chili lime yogurt dip into the pan with the shrimp and garlic, season with salt and pepper to taste, and toss gently to coat.
5. Divide the cooked rice between two bowls and spoon the shrimp and sauce over the top.

Note Swap shrimp for chicken breast cut into bite-sized pieces; sear for about 5 minutes per side. Leftovers keep in the fridge for up to two days; reheat gently to avoid toughening the shrimp. Serve with a wedge of lime and a simple green salad on the side.