Alex Lau
The shrimp is even better when it’s grilled. And if you go to the trouble of firing up the grill, throw the tortillas on and turn these into summertime tacos.
Harissa adds a layer of nuance to this twist on Italian American favorite, shrimp scampi, offering added body and warmth from spices such as caraway and cumin.
This quick shrimp stir-fry pairs earthy turmeric with a plethora of dill for a flavorful and fresh dinner that comes together in a flash.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.