Turkish baked shrimp with sesame bread

Turkish baked shrimp with sesame bread

Here's to a guaranteed culinary adventure without actually having to travel! Transport yourself and your family with these delicious baked shrimp. Savory. Fresh. Exotic. A low-carb Turkish delight!

Turkish baked shrimp with sesame bread

Here's to a guaranteed culinary adventure without actually having to travel! Transport yourself and your family with these delicious baked shrimp. Savory. Fresh. Exotic. A low-carb Turkish delight!
4 servingservings


Golden sesame bread
  • 4 4 eggeggs
  • 7 oz. 200 g cream cheese
  • ¼ cup 60 ml sesame oil or olive oil
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp baking powder
  • 1 tbsp 1 tbsp sesame seeds
Turkish baked shrimp
  • 8 (5 oz.) 8 (140 g) cherry tomatoes
  • 1 (5 oz.) 1 (140 g) green bell peppergreen bell peppers
  • 2 2 garlic clovegarlic cloves
  • ¼ cup 60 ml olive oil
  • 1 tbsp 1 tbsp tomato paste
  • 3 tbsp 3 tbsp fresh dill, chopped
  • 1½ lbs 650 g shrimp
  • 7 oz. 200 g feta cheese
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Instructions are for 4 servings. Please modify as needed.

Sesame bread

  1. Preheat oven to 400°F (200°C).
  2. Beat eggs until fluffy. Add cream cheese and oil and mix well.
  3. Add remaining ingredients except the sesame seeds.
  4. Spread out the dough on a baking sheet (9" x 13" or 20 x 30 cm) greased with butter or lined with parchment paper.
  5. Let sit for 5 minutes. Brush with olive oil and sprinkle with sesame seeds and a touch of sea salt. Bake for about 30 minutes or until golden brown on top, and not doughy in the middle.

Turkish baked shrimp

  1. Keep the oven going at 400°F (200°C).
  2. Finely chop tomatoes, green bell peppers and garlic and sauté in olive oil.
  3. Add tomato paste and a few tablespoons of water and let simmer for a few minutes.
  4. Add dill, salt and pepper to taste. Set aside.
  5. If you're using raw shrimp, fry them in oil for a couple of minutes on each side. Otherwise put directly in a baking dish and cover with the tomato sauce.
  6. Top with crumbled feta cheese and olive oil. Bake in the oven for 10 minutes and serve immediately with freshly baked sesame bread.


The bread keeps in the fridge for 2-3 days. You can also freeze it for a quick and easy future treat. Reheat it in a warm oven or microwave. You can even use the toaster for additional crispiness!

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  1. Clare
    Paprika in instructions, bell pepper in ingredients. Which is it?
  2. Steve
    Can't chop paprika can you?
  3. Brenda
    Is the 1 1/2 lbs of shrimp weighed before or after peeling?
  4. Jonda
    This was awesome! Also, b/c we got bread to go with!!!!
  5. Larissa
    I found the "dough" to be more of a batter, has anyone else experienced this?
  6. Brenda
    Don't want the bread ! How many carbs without the bread please , hurry please husband ready for shrimp lol
  7. Liz
    I whipped the eggs until they were very fluffy and also whipped the cream cheese with the oil before adding. Like Larissa I found the mix quite thin but after leaving in the bowl for ten minutes it did firm up a little. Baked for 30 minutes. It didn’t rise much but was delicious and a lovely surprise. My new favorite bread. Prawns were tasty and filling.

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