Chili Shrimp Fried Rice by Rob Li
"No, this seriously might be one of the best fried rices you’ll ever have. If you love big, bold flavors like I do, you’re going to love the sweet, spicy, and umami kick from all the flavor bomb ingredients that we’re going to put in.
Chili Shrimp Fried Rice by Rob Li
"No, this seriously might be one of the best fried rices you’ll ever have. If you love big, bold flavors like I do, you’re going to love the sweet, spicy, and umami kick from all the flavor bomb ingredients that we’re going to put in.
Pork & Shrimp Grilled Quesadillas with Cucumber Salad
Pamela Gelsomini’s recipe is a finalist in our Kikkoman x Food52 Tournament of Teriyaki contest! These Pork and Shrimp Grilled Quesadillas are a fusion-style umami bomb in every bite! I made a spin on a traditional wonton filling and served them up quesadilla-style (no fancy folding required)! The filling—a mix of ground pork and shrimp with Kikkoman® Teriyaki Marinade & Sauce, and other traditional Asian flavors like garlic, ginger, scallions, and sesame—is sandwiched between two tortillas and grilled until golden brown and toasty. Serve these drizzled with Kikkoman® Sriracha mayo and a fresh cucumber salad marinated in the Kikkoman® Teriyaki Marinade & Sauce, rice vinegar, sesame oil, and brown sugar on the side.
Shrimp Cassava Balls From Anya Peters
Throughout the Caribbean, rum shops are everywhere, and many serve finger foods known as cutters or cuttas. This rum shop cuttas is inspired by the classic Guyanese egg ball with seasoned cassava and Creole stew shrimp. The cassava ball mixture can be prepared two days in advance and refrigerated. Let it come to room temperature for 30 minutes before coating and frying.
Grilled Shrimp With Herby Garlic Bread
In this dish, the herb-packed marinade works double duty. Not only does it create succulent flavors for grilled shrimp, it also serves as an impromptu garlic bread spread, too. Just slather the marinade onto ciabatta, anoint it with olive oil, and place it on a hot grill for a quick kiss.
Shrimp Salad Sandwich
A dilly, mayonnaisey shrimp sandwich is the classic Norwegian summer food. You can eat it for breakfast, lunch, and dinner. And I do!
Chilled Shrimp and Couscous
Think of this as a fresh take on pasta salad. . . an elegant side to a summer buffet or an entree in itself. It derives from one of my favorite comfort foods - one I don’t make often: shrimp and grits. Shrimp and grits - Charleston-style - is a heaven-sent dish of creamy, buttery, cheesy goodness, topped with a spicy shrimp “gravy.”
J Kenji Lopez Alts Grilled Shrimp Scampi ish With Garlic and Lemon
There are 4 simple tricks for better grilled (or seared) shrimp nested within this recipe, which add very little more time or effort and outsized success: air-drying, dry-brining, adding baking soda, and snuggling on the skewers. Feel free to mix and match anytime you cook shrimp—they will all pamper them to a degree—or use them all right here.
Vito s Shrimp Scampi
This recipe is one of a dozen from my father's server days: "Vito's Shrimp Scampi," which isn’t really a scampi but a roasted garlic cream sauce that blushes pink with chopped tomatoes served over linguini—simple enough to wing, and really, really good.
Shrimp and Baby Bok Choy Stir Fry
This is a light and spicy stir-fry, with shrimp, baby bok choy, and snow peas, along with a handful of chopped cashews for texture. Velveting the shrimp -- that is, marinating it in egg white and cornstarch, then poaching it in water -- takes a little bit of time, but the payoff is plump, juicy shrimp that won't overcook. Let the seafood marinate while you prep the vegetables, then poach the shrimp, and toss everything together in a wok. Add a pile of rice to soak up the sauce, and dinner's done!
Mexican Chorizo and Garlic Shrimp Burger
Everyone knows chorizo and shrimp are in love, and there's no reason why this romance wouldn't extend deliciously into the world of burgers.
Shrimp Tacos with Spicy Sriracha Slaw
Enjoy these on a weeknight or lazy Sunday afternoon. They come together in just a few minutes. Though I’ve written this to serve two, it scales easily.
Shrimp Melon and Cucumber Salad with Spicy Mayonnaise
I used cantaloupe, but use any melon you like. You can eat the salad right after you prepare it for a room temperature version or chill it first. Try it rolled up taco-style in crunchy cabbage or lettuce leaves - delicious!
Apple rings with ginger, lemon and black pepper tahini spread
This quick, healthy and energising snack can be made in seconds for when you need to grab and go.
Barbecued langoustines in garlic and parsley marinade
So simple, and so delicious. Big barbecued prawns make a welcome change from sausages and burgers for a summer barbecue.
Barbecued pineapple salsa
While your barbecue is heating up this summer, simply add some slices of pineapple and red pepper to char – it will make the best smoky pineapple salsa. This salsa is super versatile and would be perfect over nachos, used to jazz up hot dogs or served with barbecue pork.