Chef Judy Joo marinates shrimp in soy and ginger and serves them with soba noodles, tucked into tacos and on hearty hoagies. Shrimp don't need much dressing up to be tasty. Here, a simple marinade and ...

1 1/2 tsp. kosher salt, plus more for the pot 2 lb. large shrimp, peeled and deveined (thawed if frozen) 3/4 c. Bring a large pot of generously salted water to a boil. Make an ice bath by filling a ...

Grilled shrimp are amazing, but that's only if you don't end up drying them out. Use this simple skewer tip to ensure grilled ...

1. In a bowl, combine all the ingredients except for the shrimp and whisk together. 2. Add the shrimp and coat them in the marinade and refrigerate for 30-60 minutes. 3 Place the shrimp onto skewer ...

1. Peel and devein shrimp. Leave the ends of the tails on, if desired. Place clean shrimp in a large sealable storage bag. 2. In a small bowl, whisk together remaining ingredients. 3. Pour the ...

salt and pepper. Stir to mix; set aside. Bring a medium pan of salted water to a boil. Add the shrimp and cook until just opaque through the thickest part, about 2 minutes. Drain well and let cool for ...

If you're looking for a weekend dinner idea, try an olive and shrimp combo that's infused with a smoky flavor from the grill. "These spicy shrimp skewers are easy on prep and big on flavor. They pair ...

Citrus-marinated shrimp joins fennel, orange, shallot, and lettuce in this warm-weather salad recipe. Saffron brings both ...