Tereyağlı karides (butter shrimp), garlic & chilli

Step by step

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   1Dry the shrimp

   5 min

   • Check every shrimp for shell fragments and the dark back vein.
   • If needed, make a shallow cut along the back and lift the vein out.
   • Pat thoroughly dry, then season.
   • Keep refrigerated until the pan is hot.

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   2Sear in one layer

   medium-high2 min

   • Heat olive oil and half the butter over medium-high heat in a 26 cm pan.
   • Add shrimp in a single layer.
   • Cook 1–2 minutes until the underside turns pink, then turn.
   • If crowded, sear half, transfer to a clean plate, then sear the second half, reserving pan fat between batches.
   • Return both batches only for the short garlic-butter finish in the next step.

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   3Add garlic without burning it

   medium-low1–2 min

   • Lower to medium-low; add the remaining butter, garlic and optional chilli.
   • Cook 1–2 minutes more, stirring the butter around the shrimp.
   • Garlic should stay pale gold.
   • Check the thickest shrimp is 63 °C and opaque through the centre; large shrimp may need longer.

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   4Finish with lemon

   1 min

   • Turn off the heat and stir in lemon.
   • Add optional parsley, spoon the butter over the shrimp and eat immediately with optional bread.
   • Shrimp should be juicy, not tightly curled and rubbery.