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Thai Shrimp Pan

Serves 4 to 6 Entree seafood, Fish

Thai Shrimp Pan

Thai Shrimp Pan is a cherished dish often found gracing the tables of Thai homes, a comforting presence in everyday meals or casual weekend lunches. It's a dish born from the ethos of Thai home cooking, where intuition guides the hand in salting and generous amounts of olive oil coax out the flavors. This recipe captures the essence of a family cook’s approach, a reflection of the warmth and spontaneity found in a Thai kitchen.

The dish should burst with the bright, zesty notes of lemon, balanced by the aromatic punch of garlic and a whisper of chili heat. The shrimp, succulent and tender, are the centerpiece, harmoniously seasoned with fine sea salt that enhances rather than overwhelms. This is a dish meant to be savored and shared, embodying the unpretentious joy of a home-cooked meal.

Ingredients

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

Method

  1. Start by cleaning the shrimp. Rinse 600 g of shrimp under cold water and then pat them dry with paper towels. This ensures that the shrimp will sear properly and not steam in the pan.
  2. Peel and finely mince 4 cloves of garlic. This will allow the garlic to infuse the oil with its aroma without burning quickly.
  3. In a large skillet, pour 80 ml of olive oil and heat it over medium heat. Once the oil is shimmering, add the minced garlic. Stir continuously until the garlic becomes golden and fragrant, which indicates that the oil is infused with flavor.
  4. Add the shrimp to the skillet in a single layer, ensuring each piece is in contact with the pan. Cook for about 2-3 minutes on one side until the shrimp start to turn pink and opaque around the edges.
  5. Flip the shrimp and continue cooking for another 1-2 minutes. The shrimp are done when they are fully opaque and have a firm texture. Be careful not to overcook, as they will become rubbery.
  6. Squeeze the juice of one lemon over the shrimp, and add chili to taste for a bit of heat. Stir everything together to coat the shrimp evenly.
  7. Taste a piece of shrimp and add fine sea salt to taste, mixing well to ensure even seasoning. Serve immediately while the shrimp are hot and the flavors are vibrant.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

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

Available soon on Amazon…

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