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slideshows how to peel and devein shrimp
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
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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.
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Cooked frozen shrimp defrost quickly to become a spicy shrimp salad that you can easily dollop onto endive spears. A new party favorite.
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All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.
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This Recipe is Guaranteed to Spice Up Your Summer
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Shrimp cocktail is all about the shrimp: big, fat, perfectly cooked gorgeous shrimp. Here’s how to do it.
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Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
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Think of these cabbage-wrapped beauties stuffed with a flavorful pork and shrimp filling as a hybrid between stuffed cabbage and dumplings.
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Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.
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Quick cooking shrimp is a summertime savior.
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This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.
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Articles
(148)
Cooking
All you need is a paring knife and a little patience.
Meredith Schwartz
Cooking
That poo (sorry!) has got to go.
Sarah Jampel
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Cooking
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Zoe Denenberg
Cooking
Not for, uh, people who don’t like shrimp.
Emma Wartzman
After you peel your shrimp, dunk them in this addictive sauce—it's an instant summer classic.
Rochelle Bilow
Videos
(186)
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How to make a classic shrimp scampi.
Get the recipe: Shrimp Scampi
Get the recipe: Shrimp Scampi
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Japanese chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, demonstrates how he butchers an entire kampachi and transforms it into six varied dishes.
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Enjoy our amazing shrimp scampi pasta recipe that is sure to leave you wanting more!
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Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro).
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Join Tiana Gee as she makes sticky patis chicken wings. These wings are first marinated in a fish sauce, garlic, bay leaf and peppercorn mixture before being fried and tossed in a caramel. But that's not all. The wings are then paired with a beautifully bright calamansi aioli. If you're unfamiliar with calamansi, they are a variety of citrus common in the Philippines.
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Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!