Whether you’re looking for a refreshing side or a satisfying main meal, these 10-minute summer salad recipes are worth adding ...

Chef Bud Anderson joins the studio to make the perfect recipe ahead of the summer heat – a spicy shrimp and cool cucumber ...

2 pounds raw, large peeled and deveined shrimp (21 to 30 per pound; no need to thaw if frozen) ...

Whether you use fresh or frozen shrimp, the result is juicy, garlicky perfection with a golden Parmesan crust and a hint of [ ...

Summer meals, when you don't want to have the stove and oven roaring, should be easy, light, and full of fresh produce. These ...

Like Hetty’s salad, this sheet-pan meal benefits from a showering of chopped mint. So, too, does Ali Slagle’s snap ...

Chef Toya Boudy joins TODAY’s Jenna Bush Hager and guest co-host Justin Sylvester to make crispy fried shrimp with a spinach ...

This shrimp, avocado, and mango salad is fresh, simple, and full of flavor! It’s tossed with a chili-lime vinaigrette made with Tajín, plus a little heat ...

Incorporating mint, a popular container garden herb, into late spring meals provides a pop of refreshment perfect for warm ...

This easy, tossed shrimp salad recipe combines cooked shrimp, mayonnaise, lemon juice, finely chopped cucumber and red onion, fresh dill, and Old Bay seasoning. Delicious on its own, this simple ...

This dirty martini shrimp pasta from Rachael Ray is the delicious, gut-healthy girl dinner your next night-in needs.

It takes a minimum of three hours to marinate. After that, the shellfish is pink and looks cooked, which is what is meant to happen. Ceviche is a Latin American seafood salad with fresh ingredients ...