Turkish Garlicky Shrimp Bowl
Succulent shrimp are the star of this dish, poached in a spicy, lemony, garlic-infused brown butter sauce. The delectable shrimp are served on a bed of fragrant jasmine rice alongside crispy fried cauliflower drizzled with tantalizing tahini and pomegranate syrup. Enjoy a burst of sweet flavor from blistered cherry tomatoes and seasoned chickpeas, while savoring the heat of blistered long peppers. Complete the feast with a drizzle of creamy cacik, a Turkish dill yogurt sauce similar to tzatziki, which adds a refreshing touch to this harmonious ensemble of flavors and textures.
Nutritional facts
Protein
26g
Carbs
73g
Calories
670kcal
Fat
29g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Tahini Paste, Dill, Shrimp, Black Pepper, Cumin, Lemon, Garlic, Pomegranate Molasses, Corn Starch, Feta Cheese, Jasmine Rice, Kosher Salt, Cucumber, Canned Chickpeas, Lemon Juice, Greek Yogurt, White Wine, Canola Oil, Kale, Cayenne Powder, Italian Parsley, Aleppo Pepper, Cauliflower, Shishito Peppers, Paprika
Contains milk, shellfish, sesame seeds.
Reviews
4.5
Based on 250 reviews
James · 07/10/25
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About Ahmet Kiranbay
My name is Ahmet Kiranbay. I am from Izmir, Turkey, which is on the Aegean Sea. I graduated with a degree in economics and worked as an accountant in my 20s, eventually becoming CFO for a power and electric company in Ankara, Turkey. I came to the United States in 2006 to further my finance studies at UC Berkeley in California.
In 2007, I met Armando, who was catering on the side from his full-time job. Eventually, I started to help in catering, beginning my transition into Food and Beverage. I’ve always had a strong passion for cooking, which comes from my mother, who is an amazing cook. Armando and I moved to Miami in 2008, where we managed restaurants together.
In 2016, we opened FOB in Brooklyn, which is Filipino BBQ. Since we put the restaurant together from not much, it was often just Armando and I cooking in the kitchen, really honing my skills as a Chef. In 2022, I opened Rana FiTeen to showcase the food from where I am from. In America, there is a specific representation of Turkish food, mainly from the East part of Turkey with Arabic influences; I wanted to bring my West Coast side, which is a little lighter and not often seen here. The food is special to me because the recipes are really like my mother and family would do it.
I truly hope that the CookUnity audience loves it as much as I do!! Afiyet Olsun!! That’s how we say bon appetit!
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