Appetizer
Karides Tava – Turkish Fried Shrimp
Original name: Karides Tava (Fried Shrimp)
About this dish
Karides tava is a beloved Turkish meyhane classic—succulent shrimp coated in a thin, crispy batter and fried to golden perfection. In Emre’s style, each piece is rolled with love, offering a delicate crunch that gives way to tender, briny shrimp.
Serve it with a squeeze of lemon and a sprinkle of salt for an unforgettable appetizer that transports you straight to the shores of the Aegean.
Ingredients
UK and US measurements are both included for every recipe.
large shrimp
protein500 g
Imperial measurement: 1.1 lbs
all-purpose flour
grain100 g
Imperial measurement: 3/4 cup
cornstarch
grain30 g
Imperial measurement: 1/4 cup
baking powder
other1 tsp
salt
spice1 tsp
black pepper
spice1/2 tsp
large eggs
dairy2
cold water
liquid120 ml
Imperial measurement: 1/2 cup
vegetable oil
fat500 ml
Imperial measurement: 2 cups
lemon wedges
fruit1 lemon, cut into wedges
fresh parsley
herb2 tbsp
Method
Prepare the shrimp
5 minutesPat the shrimp dry with paper towels. Season lightly with salt and pepper.
Make the batter
5 minutesIn a bowl, whisk together flour, cornstarch, baking powder, 1 tsp salt, and 1/2 tsp pepper. In another bowl, beat the eggs with cold water until frothy. Gradually whisk the wet ingredients into the dry until smooth and lump-free.
Heat the oil
5 minutesPour oil into a deep skillet or pot to a depth of about 5 cm (2 inches). Heat over medium-high until a drop of batter sizzles immediately (about 175°C/350°F).
Coat the shrimp
5 minutesDip each shrimp into the batter, letting excess drip off. Work in batches to avoid overcrowding.
Fry the shrimp
10 minutesCarefully place battered shrimp into the hot oil. Fry for 2–3 minutes, turning once, until golden brown and crispy. Transfer to a paper towel-lined plate.
Serve
2 minutesArrange the fried shrimp on a serving platter. Garnish with chopped parsley and serve immediately with lemon wedges.
Equipment
- Large deep skillet or Dutch oven
- Mixing bowls
- Whisk
- Tongs
- Paper towels
- Instant-read thermometer (optional)
Nutrition facts
Tips
- For extra crispiness, use ice-cold water in the batter—the cold temperature helps create a lighter texture., Don’t overcrowd the pan, fry in small batches to maintain oil temperature and ensure even browning.
- If you prefer a gluten-free version, substitute the all-purpose flour with rice flour and omit the cornstarch.
- Serve immediately after frying—karides tava is best enjoyed hot and crispy.
Serving suggestions
- Serve with a side of garlic-yogurt dip or a simple tomato salad. Pair with a cold glass of rakı or a crisp white wine like a Turkish Çavuş.
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Recipe by
Emre Aydin
Specialises in Turkish cuisineEmre makes lahmacun (Turkish pizza) with a paper-thin crust. He is a rolling pin master.
Describe yourself in three words: Thin, crispy, rolled with love.