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recipes 2007 09 ginger apricot shrimp
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Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Culture
Bon Appétit
Cooking
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Zoe Denenberg
Cooking
Like a tender blueberry lemon loaf and a winning kale salad.
The Bon Appétit and Epicurious Staffs
Cooking
Or, rather, hot buttered shrimp... (Sorry, we got a little excited there)
Bon Appétit
Shopping
Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
Bon Appétit Staff & Contributors
Lifestyle
The good news: sushi-grade Maine shrimp are hitting the market now. The bad news: they won't be available for long
Scott DeSimon
Cooking
You can go from frozen shrimp to dinner in 20 minutes.
Alyse Whitney
Cooking
Skinny noodles become a crispy-crunchy vehicle for a quick spicy Asian-influenced tomato sauce
Elyssa Goldberg
Cooking
A recipe for the shrimp cocktail you deserve.
Molly Baz
Culture
Hidden anchovies, spicy chili paste, and artisanal pasta, of course.
Alyse Whitney
Shopping
From burgers to hot sauce, there’s a whole world of seaweed snacks out there.
Elyse Inamine
Cooking
What says it's finally spring more than crunchy sugar snap peas, bright red radishes, fresh scallions topped on tiny fried toasts, and mint leaves in a sweet granita?
Bon Appétit
After you peel your shrimp, dunk them in this addictive sauce—it's an instant summer classic.
Rochelle Bilow
Culture
Don't have time to make dinner on crazy weeknights? You obviously haven't met this shrimp curry with chickpeas and cauliflower.
Rochelle Bilow
Culture
Because these ones are served with garlicky shrimp
Joanna Sciarrino
Cooking
This dish is best served from the pan it was cooked in
Bon Appétit
Cooking
Plums and cabbage, sorbets and sauces: Here's 12 recipes from the end of the rainbow
Bon Appétit
Cooking
But they can't have it! We've updated the classic for the 21st century
Julia Bainbridge
Cooking
With this method, I can get golden, crackly shrimp without gloopy batter or a giant bucket of oil.
Joy Cho
Culture
These quick-pickled shrimp deliver the one-two punch of being really easy to make and crazy delicious to eat
Sam Dean
techniques
And so will you
Chris Morocco