Shrimp

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.

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

A super simple red sauce lets the shellfish shine—say that 5 times fast.

The secret's in the (store-bought) sauce.

Having a ton of people over? Here's your dinner plan.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

This colorful cold noodle salad is infinitely riffable.

If you have a wok, gold star goes to you! Use it!

The shrimp is even better when it’s grilled.