🦐 Karides güveç (shrimp casserole)

Name: Karides güveç (shrimp casserole)
Total time: 35 min
Yield: 4
Cuisine: Turkey · Aegean coast
Ingredients: 500 g peeled shrimp; 30 g butter; 3 garlic cloves, sliced; 150 g mushrooms, sliced; 2 green peppers, chopped; 2 tomatoes, grated; 100 g grated kaşar or mozzarella-style cheese; Salt, black pepper, chilli flakes

Origin: Turkey · Aegean coast

338kcal

per serving · 250 g

135kcal

per 100 g

30 gProtein12 g / 100 g

15 gFat6 g / 100 g

20 gCarbs8 g / 100 g

Karides güveç is a Turkish shrimp casserole baked in a small clay pot. Shrimp are cooked with butter, garlic, mushrooms, peppers and tomato, then topped with grated cheese and baked until bubbling and browned. It arrives sizzling at the table as a meze or main course in seafood restaurants.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein12 g protein per 100 g — 36% of the calories

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp, cheese, butter

Contains dairybecause of: cheese, butter

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Milk

What it is made of

shrimptomatomushroomgarliccheesebutterblack pepper

Recipe

4 servings35 min

Ingredients

500 g peeled shrimp
30 g butter
3 garlic cloves, sliced
150 g mushrooms, sliced
2 green peppers, chopped
2 tomatoes, grated
100 g grated kaşar or mozzarella-style cheese
Salt, black pepper, chilli flakes

Method

Heat the oven to 220 °C.
Melt the butter, fry the garlic, mushrooms and peppers for 4 minutes.
Add the tomato and spices and simmer for 5 minutes, then stir in the shrimp.
Divide between 4 small clay or ovenproof dishes and top with cheese.
Bake for 10–12 minutes until the cheese is golden.

How to make it lighter

Halve the cheese on top — a thin layer still browns well.
Use 1 tsp butter per pot; 1 tbsp butter is about 100 kcal.
Add extra mushrooms and peppers.

History

Güveç is the name of the glazed clay pot used for slow-baked dishes across Turkey and the Balkans. The shrimp version is a staple of meyhane and fish restaurants along the Aegean and Istanbul coasts.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →