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Indonesian Shrimp Pan 2

Serves 4 to 6 Entree seafood, Fish

Indonesian Shrimp Pan 2

Indonesian Shrimp Pan 2 is a beloved home-cooked staple, embodying the casual elegance of everyday Indonesian dining. It's a dish that finds its way to the table whenever friends gather or family members return home from a busy day. The recipe is passed down through generations, capturing the essence of a family cook's intuition — no precise measurements, just a feel for the right balance of flavors.

The dish offers a vibrant medley of tender shrimp infused with the earthy warmth of garlic and the bright zing of fresh lemon juice. A touch of chili gives it a gentle heat, while the olive oil envelops everything in a silky embrace. Each bite is a harmonious blend, seasoned just right with fine sea salt, making it a perfect centerpiece for any shared meal.

Ingredients

  • 600 gshrimp
  • 4 clovesgarlic
  • 80 mlolive oil
  • lemonjuiced
  • to tastechili
  • to tastefine sea salt

Method

  1. Start by cleaning the 600 g of shrimp. Remove the shells and devein them by making a shallow cut along the back and pulling out the dark vein. Rinse the shrimp under cold water and pat them dry with a paper towel to ensure they cook evenly and absorb flavors well.
  2. Peel and finely chop 4 cloves of garlic. In a large frying pan, heat 80 ml of olive oil over medium heat. Add the chopped garlic and sauté until it turns a light golden brown, releasing its aroma, which indicates the base is ready.
  3. Add the prepared shrimp to the pan in a single layer. Cook them for about 2-3 minutes on one side until they turn pink and start curling slightly, indicating they are halfway cooked.
  4. Flip the shrimp over and continue cooking for another 1-2 minutes. The shrimp should be just opaque and firm to the touch, which means they are perfectly cooked.
  5. Squeeze the juice of one lemon over the shrimp, and add chili to taste, adjusting the heat level to your preference. Stir everything gently to combine the flavors.
  6. Taste a piece of shrimp and sprinkle fine sea salt to taste, ensuring the seasoning is balanced and enhances the natural sweetness of the shrimp.
  7. Serve the shrimp immediately while they are hot, allowing the flavors to be at their peak. This dish is best enjoyed fresh, shared at the table in the traditional Indonesian way.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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