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Pakistani Shrimp Pan

Serves 4 to 6 Entree seafood, Fish

Pakistani Shrimp Pan

Pakistani Shrimp Pan is a beloved dish across the bustling cities of Karachi, Lahore, Peshawar, and Islamabad. A staple at family tables, it is a home-cooked delight that reflects the generosity and warmth of Pakistani hospitality. This dish is prepared with a keen sense of taste rather than strict measurements, embodying the intuitive approach of local cooks who judge salt by hand and use olive oil liberally.

Expect a burst of flavors with every bite—juicy shrimp infused with the warmth of garlic and the fresh zing of lemon juice. A hint of chili adds a subtle heat, balanced perfectly by the fine sea salt. This dish is meant for sharing, inviting everyone at the table to savor each succulent morsel together.

Ingredients

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

Method

  1. Begin by thoroughly cleaning the 600 g 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. In a large, heavy-bottomed skillet, pour 80 ml of olive oil and heat it over medium heat. Once the oil is shimmering, add 4 cloves of garlic, finely chopped. Stir the garlic gently until it becomes golden and releases its aroma, which will create a fragrant base for the shrimp.
  3. Add the cleaned shrimp to the skillet, spreading them out in a single layer to ensure even cooking. Cook the shrimp, stirring occasionally, until they turn pink and opaque. This should take just a few minutes, and you'll notice the shrimp curl slightly when they're perfectly cooked.
  4. Squeeze the juice of one lemon over the shrimp, ensuring it coats them evenly. Add chili to taste, adjusting the amount based on your preference for heat. Stir everything together so the flavors meld, and the shrimp are well-coated with the lemon and chili.
  5. Taste the shrimp and sprinkle fine sea salt to taste. Stir again to distribute the salt evenly. The shrimp should be juicy with a hint of spice and citrus, ready to be served immediately.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

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

Available soon on Amazon…

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