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Vietnamese Shrimp Pan

Serves 4 to 6 Entree seafood, Fish

Vietnamese Shrimp Pan

Vietnamese Shrimp Pan is a dish that finds its roots in the everyday kitchens of Vietnam, where home cooks rely on intuition and experience rather than precise measurements. It is a staple at family meals, especially when a simple yet flavorful dish is needed to bring everyone to the table. This recipe captures the essence of Vietnamese home cooking, where salt is measured by feel, and the use of generous fat ensures a satisfying richness.

The dish boasts a harmonious balance of flavors, with the briny sweetness of shrimp enhanced by the pungent warmth of garlic and the brightness of freshly squeezed lemon. A hint of chili adds a subtle kick, while a sprinkle of fine sea salt ties everything together. This dish is meant to be enjoyed family-style, with everyone reaching in to savor the succulent shrimp, making it a true reflection of communal dining.

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 to remove any impurities. Peel and devein them, ensuring to remove the dark vein along the back. Pat the shrimp dry with a paper towel to ensure they sear properly in the pan.
  2. Peel and finely mince 4 cloves of garlic. This will be used to infuse the oil with a rich, aromatic flavor. Set the minced garlic aside for the next step.
  3. In a large skillet or pan, pour in 80 ml of olive oil and set the heat to medium. Once the oil is shimmering, add the minced garlic. Stir continuously until the garlic becomes golden and fragrant, being careful not to burn it, as this will impart a bitter taste.
  4. Add the cleaned shrimp to the pan, spreading them out in a single layer. Increase the heat slightly to medium-high. Cook the shrimp for about 1-2 minutes on each side, or until they turn pink and opaque, with a slight curl. This indicates they are perfectly cooked and tender.
  5. Squeeze the juice of a lemon over the shrimp, ensuring even coverage. Add chili to taste, adjusting the amount based on your preference for heat. Stir everything together to combine the flavors.
  6. Taste the shrimp and adjust the seasoning with fine sea salt as needed. The dish should be savory with a hint of citrus and a touch of heat from the chili.
  7. Serve the Vietnamese Shrimp Pan immediately, allowing the flavors to be enjoyed at their peak. This dish is best shared, embodying the communal spirit of Vietnamese home cooking.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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