prawn

Zesty shrimp marinated in tequila, lime, and spices, then grilled to perfection.

Tender and garlicky, fiveandspice's shrimp skew more towards gumbo than other boozy shrimp dishes like scampi or shrimp with beurre blanc. There's a subtle background tingle of cayenne, and fiveandspice capitalizes on both the fragrance of lemon zest and the gentle astringency of its juice. Worcestershire sauce and paprika give the sauce an earthy quality, while the Cognac envelops the shrimp like a warm, sweet blanket. We love any recipe that embraces the ritual of peel-and-eat, and like fiveandspice, we suggest serving this with plenty of crusty bread to sop up the sauce.

I love this Ecuadorean addition of salty, crunchy popcorn to ceviche. Shrimp "cook" in the lime juice particularly well, although I have made this with firm-fleshed white fish as well as dry scallops. Ceviche is, of course, all about the freshness of the fish—so make sure that whatever you use is as fresh as you can get it.

Reprinted with permission from Mark Bittman's Dinner for Everyone. As for riffing, Bittman says, "The lesson in the Vietnamese Bean Thread salad is to use cooking liquid as a way to build flavor. Whether you decide to cook squid instead of shrimp or pork instead of chicken, you’re going to end up with beautifully seasoned bean threads, before you even dress them."

This recipe was inspired by one of my favorite restaurant dishes in New Orleans: honey shrimp tempura with a wasabi cream sauce. For my own version, I made crispy shrimp croquettes flavored with lemon, scallions, and parsley, and topped it with a wasabi-spiked aioli. It's a great summer dish to enjoy with a nice cold beer!

This recipe is an adaptation of a shrimp bisque from Williams-Sonoma Soup Cookbook. It's a lovely soup, but I like my bisque a little spicy with some heat and substance. Deviating a bit from the classic recipe, I added tomatillos and chipotles en adobo to the shellfish broth. I pureed half the cooked and peeled shrimp, then for the finished product chopped the remainder of the shrimp and added it to the bisque.

This nontraditional burger option that uses traditional paella inspired ingredients that are easily made into a delicious burger.

15-minute Shrimp Fried Rice – like Chinese takeout but healthier and even better!

Warm toasted ciabatta bread topped with roasted shrimp and lemony tarragon-shallot butter.

Wow your guests and make this recipe your Cinco de Mayo staple topped with the subtly spicy Sriracha Mayo from Lee Kum Kee and sautéed cabbage.

Street food in India has a lot of influences from Chinese cuisine, and our resourceful street vendors have over the years developed a new Indo-Chinese cuisine which is extremely popular with the masses. It has its roots in Chinese food, but has been suitably adapted to suit Indian palette. The Spring Roll with a lo-mein kind of filling is one of the most popular take away food. As kids, we've all burnt our tongues while biting into one of these. I added the prawns, and modified the spice levels to suit my family's taste buds.

I love making food that starts out with a roux. So here is my take on a seafood pasta that starts with a blond roux! This key to this recipe is to try and time the linguine being ready at the same time as the sauce.

My grandfather used to make barbeque shrimp with nothing but a stick of butter, lemon, and black pepper. It was good, but pungent, and I’d reach my heat threshold pretty quickly. Over the years I’ve had many a different rendition of this classic Gulf Coast dish, but since my spice palate has expanded I’ve found that sumac and cumin are sooooo good with briny shrimp and bright lemons.

If you want to serve this dish more as a meal, bulk up the remoulade with about 2 cups of julienned celeriac and a half cup of chopped celery leaves.

A Southern classic featuring shrimp, corn on the cob, red potatoes, and sausage, all boiled together in a seasoned broth with Cajun spices. Served family-style, it’s a flavorful, hands-on feast perfect for gatherings and outdoor dining.