Oven Baked Shrimp

5 from 4 votes

Cheesy Baked Shrimp (Karides Guvec) is a delicious Turkish dish usually served as an appetizer or a hot meze in seafood restaurants.

Prep Time10

Cook Time15

Total Time30

Course: Appetizer, Main Course

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Halal

Servings: people

Calories: 485kcal

Preheat the fan oven to 400° F (200° C).
Melt 1½ tbsps - 20 grams 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 garlic, and sauté for a couple of more minutes.
Stir in the garlic then add the tomatoes, chili, black pepper, and salt. Stir to combine then gently cook on low heat for 6-7 minutes.
Take the pan from the heat and add the shrimps, give it 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 grams of butter into cubes and 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 prawns are cooked.

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, thaw them completely and pat them dry before cooking so the sauce doesn't turn watery.
You can swap the mushrooms, peppers, or cheese for whatever you have on hand. Mozzarella, gouda, or parmesan all melt well in place of kasar.
Leftover Karides Guvec keeps for up to 2 days in the fridge in an airtight container. Reheat gently in a 350°F oven until warmed through.
A short video is attached to the recipe card showing how to peel and devein raw shrimp.
You can freeze the leftovers if you made this with fresh, not previously frozen, shrimp, for up to 1 month. If you used frozen shrimp, don't refreeze the cooked leftovers.
Every oven runs a little differently, so check the shrimp a minute or two before the timer ends the first time you make this.