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Japanese Shrimp Pan 2

Serves 4 to 6 Entree seafood, Fish

Japanese Shrimp Pan 2

Japanese Shrimp Pan 2 captures the essence of a comforting home-cooked meal, prepared with the intuitive touch of Japanese family cooks. Known for its simplicity and the freedom it allows in seasoning, this dish is a staple on Japanese tables, especially when families gather for casual weeknight dinners. With its focus on fresh ingredients and personalized seasoning, it reflects the adaptability and warmth of home-style Japanese cooking.

The dish delivers a harmonious blend of flavors — the sweetness of shrimp, the aromatic warmth of garlic, and the zing of lemon, all elevated by a hint of chili. Generously coated in olive oil, each bite is succulent and satisfying, inviting diners to savor the subtle balance of taste and texture. Perfect for sharing, this shrimp pan is a celebration of the joys of communal dining.

Ingredients

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

Method

  1. Begin by cleaning the shrimp. Peel and devein 600 g of shrimp, ensuring all shells and veins are removed. Rinse them under cold water and pat dry with a paper towel to remove excess moisture. This step is crucial to prevent the shrimp from steaming instead of searing.
  2. Peel and thinly slice 4 cloves of garlic. In a large skillet, pour 80 ml of olive oil and add the sliced garlic. Heat the skillet over medium heat, allowing the garlic to infuse the oil with its aroma. Stir occasionally to prevent the garlic from browning too quickly.
  3. Once the garlic is fragrant and just starting to turn golden, add the shrimp to the skillet in a single layer. Increase the heat slightly to medium-high. This ensures the shrimp sear properly, developing a slight crust while absorbing the flavors of the garlic-infused oil.
  4. Cook the shrimp for about 2-3 minutes on each side, or until they turn opaque with a slight pink hue. The shrimp should curl slightly and feel firm to the touch, indicating they are perfectly cooked. Avoid overcooking, as this will make the shrimp tough.
  5. Remove the skillet from heat and squeeze the juice of one lemon over the shrimp. Add chili to taste for a hint of heat, and sprinkle fine sea salt to enhance the flavors. Toss the shrimp gently in the skillet to ensure even coating with the lemon juice and seasonings.
  6. Taste a piece of shrimp to check for seasoning, adjusting with more salt or chili if needed. Serve immediately, allowing the shrimp to be enjoyed while still warm and succulent, perfect for sharing at the table.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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