Shrimp

Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.

When you need a flavorful and quick option for the grill, these garlic-yogurt-marinated tiger prawns (or extra-jumbo shrimp!) are your answer.

Topped with crunchy cabbage and creamy egg salad and nestled between toasted brioche buns, these extra-crispy shrimp burgers are over-the-top in the best way.

Quick cooking shrimp is a summertime savior.

Treat your shrimp to a roll in shredded coconut and sesame seeds for a gloriously crispy coating.

This shrimp scampi recipe gets an extra punch of garlicky flavor from a short marinade before cooking. Serve it with bread to sop up the rich pan sauce.

A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.

All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.

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.

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

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.