These fried shrimp are BIG on flavor! Frying them in coconut oil adds a hint of sweetness to the light and crispy coating.

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 ...

Beer battered fried shrimp are best enjoyed hot and fresh from the fryer ... Reheating your beer battered fried shrimp the right way is crucial to restoring the crispy coating that makes them so ...

Not only is it a real timesaver, but the shrimp juices deepen the flavor of the dish as they cook in the grits. Best of all, the shrimp do not get overcooked which is easy to do if you sauté the ...

I had always thought of shrimp paste ... t need all the coating mixture; the remainder can be stored in an airtight container for at least a month, and used to coat other fried dishes.

But the real stars are his perfectly fried, crispy Gulf Coast oysters. The briny bivalves are usually the first thing to sell out, so get there early. Read More ...

The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating ... America’s Best New Restaurants 2016. How do you make fried shrimp better? By adding giardiniera ...

If you love fish and chips, you're going to appreciate this list of where you can get some of the best fish and chips in the ...

Simmer until broth has a strong, clean shrimp flavor, about 20 minutes. Season with salt to taste. If time allows, turn off heat and let shells sit in stock for a few hours or overnight, in the ...

This is a strange thing to say at the beginning of an article about the best antivirus software on the market, but it’s true. Microsoft Defender, which is part of the larger Windows package ...