Oven Baked Shrimp

This Oven-Baked Shrimp, known as Karides Güveç in Turkey, is an easy seafood dish that's perfect for sharing. The shrimp turns out perfectly tender, covered in a rich tomato sauce with melted cheese on top.

Jump to:

• What is Guvec?
• Why This Recipe Works
• How to Clean and Prepare the Shrimp?
• Ingredients You'll Need
• How to Make Oven Baked Shrimp
• Ingredient Swaps and Variations
• Recipe Tips From the Chef
• Storage and Reheating
• Recipe FAQs
• Related Recipes
• Oven Baked Shrimp

It's ready in 25 minutes, tastes like something from a Turkish seafood restaurant, and works just as well for a weeknight as it does for guests. I love serving it with warm Bazlama and a simple Arugula Spinach Salad on the side.

What is Guvec?

Baked Shrimp (Karides Guvec) is typically cooked and served in an earthenware pot called guvec. These clay pots are widely used in Turkey to cook casserole dishes such as Turkish Lamb Stew With Chickpeas, or Guvec (Turkish Lamb Casserole).

Don't worry if you don't have one of these clay dishes as any casserole dish would do the job.

Why This Recipe Works

• You get a restaurant-quality seafood dish using one pan and about 30 minutes, with no fancy equipment required.

• The garlic, chili, and tomato sauce give it real depth of flavor, and the melted cheese on top makes it feel like a treat without much work.

• It works as a starter for a Turkish meze spread or as a full main dish, so it's easy to scale up or down for however many people you're feeding.

• It's a popular Turkish seafood restaurant dish made with everyday ingredients you can find at any grocery store.

How to Clean and Prepare the Shrimp?

Most store-bought shrimp comes already peeled and deveined, so if that's what you're using, you can skip ahead to the ingredients list. If you bought whole shrimp with the shell still on, here's how to prepare it.

Remove the shrimp head by holding the shrimp by the body with one hand and then firmly grasp the shrimp's head with your other hand. Peel off the shell and then peel off the remainder of the shrimp's outer layer.

Pull the legs off using your fingers, from its underside.
Then pull off the tail, firmly holding the body of the shrimp with one hand and grabbing the shrimp tail with your other hand.

Devein the shrimp with the help of a sharp small knife.
Cut a small line that runs down the length of the shrimp's back and use the tip of the knife to pull out the vein.

You can also watch the short video attached to the recipe card to see how to peel and devein raw shrimp. Once you have your shrimp shelled and deveined, you can keep them in the freezer for up to three months to use later in delicious recipes such as Chorizo and Prawn Pasta, Cajun Chicken and Shrimp Pasta, or Creamy Shrimp Pasta.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Best Shrimp for Karides Güveç

Shrimp is the star ingredient for this casserole dish, and it is best to try and buy fresh ones. I personally prefer fresh tiger shrimp or jumbo shrimp for the chunkier texture. Also, they add a luxurious feeling to the dish, and they are amazingly juicy.

I buy them in bulk, peel, devein, and freeze them for future use. You can keep shrimp frozen for up to 3 months and defrost fairly quickly, which makes them perfect for emergencies. Alternatively, you can buy good-quality frozen shrimp in supermarkets to make things easier. You can also use smaller-sized shrimp if you prefer.

Other ingredients you will need are:

• Mushroom - Button mushrooms or chestnut mushrooms are perfect for the Cheesy Baked Shrimp recipe. You can use any of your favorite mushrooms you like cooking with.

• Tomatoes - During the summer, when the tomatoes are at their best, you can use any tomatoes. However, during the winter or spring, I prefer cherry tomatoes as they are sweeter and tastier.

• Peppers - Although I prefer Turkish chilies for Karides Guvec, any peppers you have in hand would work perfectly fine.

• Cheese - I use a mixture of cheddar and kasar, a semi-hard Turkish cheese similar to a mild, salty mozzarella. You can substitute it with mozzarella, gouda, parmesan, or any hard cheese you prefer.

How to Make Oven Baked Shrimp

Prepare the Shrimp

The best shrimp for this recipe are tiger shrimp, as they are large enough not to get overcooked by the time the cheese is melted. However, you can use any shrimp available to you.

The cooking time in this recipe is given for tiger shrimp so if you use smaller ones, reduce the cooking time.

If you are using fresh shrimp in the shell, twist off the head, peel the shell off, and make a small incision to remove the vein. A short video is attached to the recipe card to show how to peel and devein raw shrimp.

Prepare the Tomatoey Mushroom Sauce

Preheat the fan oven to 400°F (200°C) and start cooking the tomato-based sauce. Melt 1½ tbsps (20 g) of butter in a frying pan and sauté the mushrooms on high heat for a few minutes, until they are slightly softened.

Add the peppers and then sauté for a couple of more minutes.

Stir in the garlic and then add the tomatoes, chili, black pepper, and salt. Stir to combine, and then gently cook on low heat for 6-7 minutes.

Bake and Serve

Take the pan from the heat and then add the raw shrimp to the tomato-based sauce, and give them a stir. Spoon the mixture into an oven dish, Güveç dish, or 4 individual ramekins.

Sprinkle on the cheese and thyme. Cut 2 tbsps (30 g) of butter into cubes and then spread them over the cheese.

Cook in the preheated oven for 10-12 minutes or until the cheese on the top is melted and the shrimp are cooked.

Ingredient Swaps and Variations

• No mushrooms on hand? Zucchini or spinach both work well in the sauce instead.

• For more heat, add extra chili or a pinch of red pepper flakes. For a milder version, leave the chili out entirely.

• No shrimp? This sauce also works well with bite-sized pieces of firm white fish or chicken, though the cooking time will vary.

• Serve it in individual ramekins for a meze-style appetizer, or in one large dish for a family-style main course.

Recipe Tips From the Chef

• Don't overcook the shrimp, or they'll turn rubbery and lose their flavor. If you're using smaller shrimp, reduce the cooking time by a few minutes.

• If using frozen shrimp, make sure it's completely thawed and patted dry before cooking. Extra water left on the shrimp will make the sauce watery.

• Don't overcrowd the oven dish. Spread the shrimp out in a single layer so they cook evenly and the sauce doesn't turn soupy.

• Use a cheese that melts well, like kasar, mozzarella, or a sharp cheddar. Freshly grated cheese melts more evenly than the pre-shredded kind.

• Keep an eye on the dish for the last few minutes of baking. Ovens vary, and you want the cheese golden and bubbly, not burnt.

Storage and Reheating

Store leftover Karides Guvec in the fridge for up to 2 days in an airtight container. To reheat, warm it in a 350°F oven for 10-15 minutes, covered with foil, until heated through. You can also microwave individual portions in short bursts, though the oven keeps the cheese from getting rubbery.

If you made this with fresh shrimp, not previously frozen, you can freeze the leftovers for up to 1 month. Thaw overnight in the fridge before reheating. If you started with frozen shrimp, skip freezing the leftovers and eat them within a couple of days instead.

Recipe FAQs

Related Recipes

For more delicious seafood recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this Cheesy Baked Shrimp - Karides Güveç as much as you enjoy eating it! 🙂