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West African Shrimp Pan 2

Serves 4 to 6 Entree seafood, Fish

West African Shrimp Pan 2

West African Shrimp Pan 2 is a cherished staple on home tables, capturing the essence of familial cooking with its generous use of salt and fat. Reflecting the heart of West African culinary traditions, this dish is prepared in a way that mirrors the intuitive touch of home cooks. No precise measurements here—just a careful hand and a communal spirit that brings people together around a shared meal.

The result is a dish bursting with flavor, where the succulent shrimp meld seamlessly with the aromatic garlic and a vibrant splash of lemon. A hint of chili adds a gentle kick, while the olive oil binds these elements into a rich, satisfying bite. This dish needs no elaborate accompaniment; it stands proudly on its own, inviting diners to savor each mouthful.

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 sear well in the pan.
  2. Mince the 4 cloves of garlic finely. In a large skillet or frying pan, pour 80 ml of olive oil and heat over medium heat. Once the oil shimmers, add the minced garlic and sauté gently, stirring continuously until the garlic becomes golden and fragrant, releasing its aroma into the oil.
  3. Add the cleaned shrimp to the pan, spreading them out in a single layer to ensure even cooking. Increase the heat slightly to medium-high. Allow the shrimp to cook for about 1-2 minutes on each side, turning them once they start to turn pink and opaque. Be careful not to overcook; the shrimp should be firm but not rubbery.
  4. Squeeze the juice of one lemon over the shrimp, ensuring even distribution. Add chili to taste for desired heat, and sprinkle with fine sea salt. Stir everything together gently, allowing the flavors to meld for a brief moment.
  5. Taste a shrimp to check the seasoning, adjusting the salt if necessary. Serve immediately, ensuring the dish is still warm, as the flavors are best appreciated fresh from the pan.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

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

Available soon on Amazon…

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