This famed spicey appetizer from Ruth's Chris has an ultra-devoted fanbase — and trust us, the reason behind the hype is ...

This salt and pepper shrimp recipe is a spin on the classic Chinese dish made right at home! It features crispy fried shrimp coated with a salty, sweet, and savory blend of aromatics and seasonings.

The ingredient list was on the longer side, but the process was easier than I expected. The dish was delicious, and I especially loved the sauce — but next time, I'll add less salt. Easy dishes aren't ...

Chefs reveal the chain restaurants that serve the best coconut shrimp, from ultra-crispy coatings to standout sauces.

I decided to celebrate everything that is so wonderful about shrimp by using them to cook four dishes. I could have made more — far, far more — but I already had four pounds of shrimp to peel and ...

Reviews say you should avoid ordering this famous Red Lobster feast -- citing disappointing taste, texture, and underwhelming ...

This garlic shrimp dish from Giovanni’s is delicious and pairs well with an almost famous wine. Our Wine of the Week, Smith-Madrone 2019 Spring Mountain Riesling, is a sassy little quaffer, with an ...

In the traditional Greek dish called shrimp saganaki, sweet, briny shrimp are covered with a garlic- and herb-accented tomato sauce and topped with crumbles of creamy, salty feta cheese. Restaurant ...

From a surprising cauliflower dish to shrimp and grits and a Chicago dog, there are so many culinary delights around town.

Time was when their plump presence as an hors d’oeuvre or in a meal denoted an uber-special occasion, but nowadays shrimp are everywhere, right? And yet they remain a treat — and not just at swishy ...

The global shrimp market is expected to be worth U.S. $69.35 billion by 2028, making the seafood one of the most traded species worldwide. Countries and regions such as China, India, Vietnam, ...

Not, of course, if you look at them — especially if they still have their heads. Then they’re kind of gross. I know one woman who refuses to eat them because, as she puts it, they look like “insects ...