Shrimp

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.

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.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

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

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.