From simple grilled skewers to bubbling clay-pot casseroles, karides (shrimp) is one of the most rewarding things we cook — sweet, quick and universally loved.
In the Mediterranean
The deep-water red shrimp (Aristeus antennatus) and the coastal shrimp of the Turkish shallows are both prized. The red shrimp, darker and more intense, is a genuine Mediterranean delicacy.
Flavour & Texture
Firm, juicy and naturally sweet, with a clean snap when fresh. Shrimp takes on garlic, butter, tomato and chili effortlessly — which is why it stars in so many Aegean dishes.
How we serve it at Antalya Balik
- Karides güveç — bubbling clay-pot casserole with tomato, garlic and cheese.
- Sote — sautéed with olive oil, garlic and a pinch of flaked chili.
- Izgara — on skewers over charcoal, finished with lemon.
Tip: Order shrimp with the shell on for grilling — it protects the meat and adds depth of flavour.