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Indonesian Shrimp Pan

Serves 4 to 6 Entree seafood, Fish

Indonesian Shrimp Pan

Indonesian Shrimp Pan is a beloved dish commonly found on home tables across Indonesia, where it is prepared with care and shared generously among family and friends. This recipe captures the essence of Indonesian home cooking, where ingredients are measured by intuition and experience rather than precise recipes. It’s a reminder of the comfort and warmth that a home-cooked meal brings, especially at family gatherings where dishes are passed around and enjoyed communally.

The dish bursts with the vibrant flavors of succulent shrimp, infused with the pungency of garlic and the rich depth of olive oil. A squeeze of lemon adds brightness, while the chili provides an optional kick, allowing each cook to tailor the heat to their liking. The use of fine sea salt, added by hand, enhances the natural flavors, resulting in a dish that feels both simple and indulgent. Serve it as a centerpiece of a shared meal, and let the flavors speak for themselves.

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.
  2. Peel and finely chop the 4 cloves of garlic. In a large skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped garlic and cook, stirring frequently, until the garlic is golden and fragrant, about 1-2 minutes. Be careful not to let the garlic burn, as this will impart a bitter taste.
  3. Add the cleaned shrimp to the skillet in a single layer. Increase the heat to medium-high and cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. You will notice the shrimp curl slightly and become firm to the touch, indicating they are cooked through.
  4. Squeeze the juice of one lemon over the shrimp and add chili to taste, adjusting the heat level to your preference. Stir well to combine all the flavors. The lemon juice will add brightness and balance the richness of the oil.
  5. Taste the shrimp and sprinkle with fine sea salt to your liking. Stir once more to ensure even seasoning. Serve the Indonesian Shrimp Pan immediately, allowing the vibrant flavors to shine while the dish is hot.
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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