This pot of noodles with Thai coconut curry and fresh shrimp can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
'shrimp' on Serious Eats
To get the most flavor in this shrimp scampi, we use vermouth instead of white wine, and a mix of fragrant herbs—parsley, tarragon, and chives—instead of just parsley. The silky butter sauce, meanwhile, is brightened with a splash of fresh lemon juice and fresh lemon zest. It's a quick, easy, one-pot Italian-American classic with just enough extra flavor and flair to make it special.
If you've never had New Orleans-style barbecued shrimp, you're forgiven for thinking you're about to see a recipe for shrimp swamped in smoky-sweet BBQ sauce. Instead, get ready for a spicy, vinegary, garlicky, wow-that's-a-lot-of-butter sauce, and have a crusty piece of bread on hand to soak up every last drop when the shrimp are gone.
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. This recipe is about as close to the classic as you can get, and it's delicious.
Plump and juicy, with chunks of shrimp barely visible through translucent dough, har gow are one of the most widely recognized dim sum classics. Ours enhance the shrimp with bits of pork fat in a stretchy, delicate wrapper.
These plump chicken breasts are stuffed with an andouille-spiked rice and vegetable mixture, then topped with a creamy Creole shrimp sauce.
This Cuban shrimp soup is ramped up with citrusy, mojo-inspired flavors. A base of sautéed onion, bell pepper, jalapeño, and ample garlic gives way to an oregano- and cumin-spiked broth. Then, thin angel-hair noodles cook right in the broth, as do shell-on shrimp, which are peeled after they're poached, allowing the shells to add extra flavor in the process.
This refreshing gazpacho gets a Mexican-inspired twist from tomatillos and smoky, grill-singed vegetables (including a jalapeño!). Garnished with grilled shrimp, traditional bell pepper, and onion, it makes a light but filling summertime main.
This quick-to-cook stir-fry of eggs with shrimp, Chinese chives, garlic, and ginger is popular among Cantonese home cooks for both its ease and wonderful flavor. It can be made with or without the shrimp, or with sliced roast pork in place of the shrimp.
Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal.
Invented by resourceful Taiwanese fisherman as a way of making money during the off season, this delicious noodle soup is packed with a flavorful pork-and-shrimp broth, long-simmered meat sauce, pleasantly chewy wheat noodles, and one lone ceremonious shrimp. The broth and meat sauce require a bit of advance planning, but once ready, it's an incredibly easy dish to throw together.
Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy.
Crisp and tender poached shrimp salad seasoned with a touch of mayonnaise, jalapeño, and radish go perfectly with lemon-spiked deviled eggs.
Earthy, meaty mushrooms, tender shrimp, and silky strands of spinach are the stars of this easy, one-pot pasta dish. A perfect choice for a weeknight dinner, this recipe comes together in less than 30 minutes and makes minimal mess as the action occurs in a single pan.
Quick and easy one-pot rice noodles with a fragrant curry sauce, tender poached shrimp, and bok choy.
Juicy, tender shrimp packed with layered garlic flavor and plenty of olive oil makes the perfect Spanish-style snack.
Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start.
Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl.
Dig your chip into lime marinated shrimp, juicy tomatillo-jalapeño-cilantro salsa, and melty mild Monterey Jack cheese.