karides

Karides is the Turkish word for shrimp or prawns. In Turkish cuisine, karides are a common seafood ingredient encountered in a wide range of dishes, from mezze and soups to grilled skewers and quick sautéed plates. The term has cognates in other Mediterranean languages; for example, Greek garídes (γαρίδες) refers to the same crustaceans, reflecting shared culinary traditions across the region.

Taxonomy and production: In commerce, karides refers to several species within the Caridea/ Penaeidae group, typically used for food. The most widely produced farmed species globally include Litopenaeus vannamei (Pacific white shrimp) and Penaeus monodon (tiger shrimp). In many markets, frozen and thawed shrimp are widely available year-round, sourced from coastal aquaculture and, to a lesser extent, wild fisheries.

Culinary uses: Karides cook quickly and are commonly prepared by sautéing in olive oil or butter with garlic, lemon, and herbs; they can also be grilled, baked, or added to soups, stews, pastas, and salads. In Turkish recipes, they are frequently seasoned with lemon, parsley, dill, paprika, and chili, and served as main or meze dishes. Flavor profiles vary by region and season.

Nutrition and handling: Shrimp are a lean source of high-quality protein and provide minerals such as selenium and iodine, as well as vitamin B12. They are perishable and should be kept refrigerated; fresh karides are best used within one to two days, or frozen for longer storage. Thawed shrimp should be cooked promptly and not refrozen if previously frozen.