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There's a razor-thin line between cooked shrimp and overcooked shrimp. Finding that sweet spot is the first priority in any shrimp-based recipe, but when you're serving the shrimp cold—like in this simple salad of shrimp, corn, and tomatillos—it's even more important. Here's how to treat your shrimp right.| Serious Eats
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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.| Serious Eats
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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.| Serious Eats
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A quick and easy shrimp and corn salad flavored with cilantro, bell peppers, and crunchy raw tomatillos, this dish is light enough for an easy side and hearty enough for a bright, fresh supper.| Serious Eats
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Mexican shrimp cocktail is even more flavor-packed than American shrimp cocktail, featuring plump shrimp in a bold tomato-and-citrus sauce. This recipe for Mexican shrimp cocktail strikes just the right balance of sweet and tart.| Serious Eats
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Two classic dishes—Italian-style seafood salad and refreshing pasta salad— collide in this perfect summer dish, bright with lemon and olive oil. The secret is in the selection of pasta: Asian rice noodles deliver the perfect texture and flavor-absorbing powers to make every bite taste like pure seafood-salad bliss.| Serious Eats
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Want tender and juicy grilled shrimp with almost no effort? Just keep the shells on. This recipe features delicious plump shrimp in an Asian marinade made with lemongrass, ginger, garlic, and a splash of fish sauce.| Serious Eats
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Commonly shortened to 'ebichiri,' this Chinese-Japanese dish features sweet and silky shrimp in chile sauce.| Serious Eats
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Dry-brined in a mixture of salt and baking soda then tossed in a balanced spice blend that packs subtle heat, this Cajun shrimp is tender, juicy, and packed full of flavor.| Serious Eats
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This recipe calls for juicy, tender shrimp packed with plenty of garlic, yielding a simple-yet-perfect version of this traditional classic.| Serious Eats
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Shrimp cocktail may be simple, but there are still details that go into making it the best it can be. For the plumpest, juiciest, tastiest shrimp, we start by poaching them in a flavorful broth.| Serious Eats
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These perfect grilled shrimp are skewered and grilled with the shells still intact and then tossed with lemon and garlic. You'll end up with tender, juicy shrimp with a crisply charred crust.| Serious Eats
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For such a beloved ingredient, shrimp can be fantastically confusing, and what information we do get on labels doesn't offer much help when it comes to shopping for the best shrimp. Here's a deep dive into what all this shrimp talk really means, with tips on how to help you figure out exactly what shrimp to buy.| Serious Eats
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Kenji is the former Culinary Director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.| Serious Eats
