Caramote Prawn

What Is a Caramote Prawn?

The caramote prawn (Melicertus kerathurus) is a large shrimp species that lives in shallow sandy waters and has a striped shell. Along Türkiye’s coasts, it is known as “teke” or “striped shrimp” and prized for its plump, sweet flesh.

Because it is larger and meatier than common shrimp, it is prepared individually in dishes such as casseroles, grilled dishes, and sautés. When cooked, its shell turns red-orange and its body curls.

Caramote Prawn Nutrition Facts

One hundred grams of raw shrimp contains about 85 kcal of energy, 20 g of protein, and very little fat; it is a good source of selenium and vitamin B12. With high protein and few calories, it is a light seafood.

What Are the Benefits of Caramote Prawns?

With their high protein, low fat, and selenium content, caramote prawns can be part of a balanced diet. People with shellfish allergies should take care.

This is general information; caramote prawns are a food and are not a substitute for medical treatment.

How to Choose Caramote Prawns

A fresh caramote prawn has a shiny, firm shell, a head firmly attached to its body, and a sea-like smell. Specimens with darkened or loose heads, or an ammonia smell, are no longer fresh.

• The shell should be shiny and firm, and the head firmly attached to the body.
• The flesh should be firm and translucent gray, with no black spots.
• The smell should be clean and ocean-like; an ammonia smell indicates staleness.

How to Store Caramote Prawns

A fresh caramote prawn should be stored on ice in the refrigerator for no more than 1 day and, if possible, cooked on the day it is purchased. It can be cleaned and kept in an airtight bag in the freezer for months.

Using Caramote Prawns in the Kitchen

The caramote prawn is most often cooked in a casserole (shrimp casserole), grilled, or sautéed with olive oil and garlic; because it is large and meaty, it is served individually. Cook it briefly to prevent it from becoming tough.

How to Make Caramote Prawn Casserole

Sauté onion, garlic, peppers, and tomatoes in olive oil; bake the cleaned prawns briefly in a casserole dish, with or without Turkish kashar cheese, and serve.

Why Do Caramote Prawns Become Tough?

Shrimp cook very quickly; overcooking causes the flesh to lose moisture and become tough. Once the color changes and the body curls, it is cooked and should be removed from the heat.

What Recipes Use Caramote Prawns?

Caramote prawn casserole, grilled caramote prawns, caramote prawn sauté, and seafood pasta are among its best-known uses.

Frequently Asked Questions

Is a caramote prawn the same as shrimp?

The caramote prawn is a type of shrimp; compared with common shrimp, it is larger, has a striped shell, and is meatier, which is why it has a separate name.

How do you devein caramote prawns?

Make a shallow cut along the back, remove the dark vein (intestine) inside with the tip of a knife, and rinse the prawn thoroughly.

Is the caramote prawn cooked in its shell?

It is usually cooked in its shell when grilled or baked in a casserole; the shell adds flavor and keeps the flesh from drying out. It can be peeled before serving.

Can caramote prawns be eaten raw?

For safety, it is recommended that it be thoroughly cooked; people in higher-risk groups should not eat it raw.

Can you buy caramote prawns frozen?

Yes. Frozen caramote prawns can be used when fresh ones are unavailable; thaw them slowly in the refrigerator and cook it promptly.