Photo by Alex Lau, styling by Judy Mancini
This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid. Just be sure to stick to the 30-minute marinade in any case, since going longer can toughen the flesh.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.