A quick, and I mean quick, spin to our favorite Caesar’s Salad. You, too, can make this delicious dressing and dish in less ...

Cucumber salad gets an upgrade thanks to shrimp, tomatoes, and seaweed. This Japanese cucumber salad from 2000 F&W Best New Chef Takashi Yagihashi is simple, elegant, and perfectly balanced.

Mango Shrimp Salad combines seasoned, pan-fried shrimp with crisp, crunchy salad drizzled with a spicy mango dressing. It's perfect for a light and refreshing meal!

I like my pomelo salad to be quite pure, so the fruit’s flavour and texture are not muted. If you don’t eat shrimp, leave it out and substitute cooked, shredded chicken, either the leg or ...

For the cover star of our April 2025 issue, F&W recipe developer Anna Theoktisto was inspired by Nashville hot chicken when she topped crispy chicken cutlets with a spicy cayenne pepper-infused oil.

Serves 4 "If you've ever had panzanella, the famous Tuscan salad that combines stale bread ... it's hard to top shrimp. Even for people who say they don't love seafood, shrimp seems to be the ...

Bobbi Lin for The New York Times Using plenty of lemon is the secret to this tangy, creamy shrimp salad. David Malosh for The New York Times. Food Stylist; Simon Andrews. This quick fried-rice ...

Peel shrimp and devein, leaving tails intact ... Serve with toasted bread and/or a green salad.

A good marinade can be nearly any seasoning mix, spice blend, or even salad dressing. As I mentioned, I prefer dry but flavorful shrimp, so after thawing I’ll pat them dry with paper towel and ...