Shellfish

This insanely flavorful soup comes together in 15 minutes thanks to everyday Taiwanese staples.

Bright, fresh, colorful, and easy to eat with one hand, this take on the classic Peruvian mussels dish is a great cocktail snack.

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

If plopping an entire stick of butter into a pot of noodles is your idea of a good time (it’s definitely ours), this saucy shrimp and salami pasta is for you.

Crispy and chewy, zippy and savory, and eaten by the handful—you won’t be able to stop at just one.

Chef Harold Villarosa turns the Filipino staple kare-kare into a peanutty-buttery condiment perfect for spooning over any shellfish.

Sweet corn and fresh clams come together in this luxuriously creamy yet entirely dairy-free summer soup.

All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.  

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast. 

This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end. 

Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes in this one-pot dinner.

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

Shrimp tossed in garlic mayonnaise and griddled on thick bread—as good as a late-night snack, as a handheld appetizer, or a quick weeknight dinner. 

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.