Shrimp

This version of Mexican seafood cocktail marries plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado.

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

In this easy-but-impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill. They’re served with lime wedges dipped in chili powder.

This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.

Shrimp, pasta, and feta in a creamy, tangy tomato sauce? Yes, please!

Double the batch of spicy radish pickles from raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.

Here, fresh shrimp gets gently poached in herb-laced coconut milk. The spicing is subtle, so as not to obstruct the milk’s sweet flavor.

This one-pot meal is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula or spinach at the end; for more garlic, pair it with garlic toast.

Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine. At first, you get pure heat from the chiles; when it subsides, you're left with delicate and delicious flavors. Here, I have toned down the chiles and added some background warmth by using fresh ginger instead. I’ve used tiger shrimp and removed most of the shell, apart from the tail. I prefer to leave the tail on, as it means that you have something to hold on to when biting into the shrimp, but you can take the entire shell off if you prefer. Just make sure the shrimp are raw and that they have been deveined.