Seafood recipes, as prep tables

Fish and shellfish, where timing is everything and a table beats a paragraph — the whole cook visible before the pan gets hot.

Cantonese Silky Scrambled Eggs & Shrimp
15 min8 ingredients2
Karen · daigasikfaan.co

Szechuan Salmon With Scallion Green Beans

30 min16 ingredients2

Sylvia Fountaine | Feasting at Home · feastingathome.com

Spicy Ginger Caramelized Salmon Bowl

15 min + 1–8 min cook20 ingredientsServes 4

Tieghan Gerard · halfbakedharvest.com

Serrano Mint Kale Salad with Salmon
25 min19 ingredientsServes 4
Holly Erickson · themodernproper.com

Blackened Salmon Caesar Salad

30 min19 ingredientsServes 4

Tieghan Gerard · halfbakedharvest.com

Prawn and courgette linguine with broad bean salad

16 ingredientsServes 4

Gennaro Contaldo · bbc.co.uk

Pan-Fried Salmon with Creamy Lemon Orzo
25 min19 ingredients4
Nicky Corbishley · kitchensanctuary.com

Sticky Miso Salmon Bowl

50 min14 ingredients4 servings

Andy Baraghani · cooking.nytimes.com

Nouilles chinoises aux crevettes et lait de coco
30 min7 ingredients4 personnes
Anonyme · marmiton.org

Crevettes au curry et lait de coco

30 min7 ingredients4 portions

Cuisine AZ · cuisineaz.com

Tuscan Salmon

25 min13 ingredientsServes 4

Helen Upshall · bbc.co.uk

Hawaiian Garlic Shrimp

10 ingredients

evseats.com

Classic Shrimp Scampi

15 min11 ingredients4 servings

Melissa Clark · cooking.nytimes.com

Linguine With Zucchini, Corn and Shrimp

13 ingredients4 to 6 servings

Dan Pelosi · cooking.nytimes.com

Broiled Hot Honey Salmon with Cucumber Salad

50 min14 ingredientsServes 4

Erica Turner · americastestkitchen.com

Classic Tuna Salad

8 ingredients4 (1 cup each)

Beth Moncel · budgetbytes.com

BBQ Salmon Bowls with Mango Avocado Salsa

30 min17 ingredients2–4

Lindsay Ostrom · pinchofyum.com

Brothy Corn and Salmon Chowder

35 min16 ingredients4 to 6 servings

Melissa Clark · cooking.nytimes.com

Shrimp Pasta Salad

25–30 min10 ingredients6–8 servings

Alejandro Valdes Lora · delish.com

Garlic Butter Salmon Bites

11 minutes11 ingredients4 servings

4ufood.anybooks.vn

Prawn and tomato stew with fregola and coriander pesto

1 hr20 ingredientsServes 4

Sami Tamimi · theguardian.com

Avocado Tuna Salad

12 ingredientsMakes 6 sandwiches

Chelsea Lords · chelseasmessyapron.com

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Sweet Pizza Bread Soup Pasta Rice & grains Salad Breakfast Drinks Vegetables Sauce & dip Chicken Beef Pork Lamb Eggs Cheese Tofu & beans Vegan Quick

3 eggs, beaten
1 tsp chicken powder
1 tsp cornstarch
1 tsp water
1/4 tsp white pepper powder
100 g / 3.5 oz shrimp, peeled and deveined
1/4 tsp salt
Chopped green onions

½–1 teaspoon Szechuan peppercorns, toasted and ground
¼ cup / 60 ml soy sauce
3 tablespoons / 45 ml honey
1 tablespoon / 15 ml sesame oil
1 tablespoon / 15 ml rice wine vinegar
1 tablespoon / 15 ml Chinese cooking wine (shaoxing) or mirin (optional)
3 garlic cloves, finely minced
2 teaspoons / 10 g fresh ginger, finely minced

1/4 cup / 60 ml tamari or soy sauce
1/4 cup / 60 ml pickled ginger juice
1 tablespoon chopped fresh ginger
4 cloves garlic, chopped
1 tablespoon toasted sesame oil
chili flakes
1 1/2 pounds / 680 g salmon, cut into bite-size chunks
sesame oil, for cooking

1 (1-pound) salmon fillet
2 tablespoons extra-virgin olive oil
2 anchovy filets
2 egg yolks
1 tablespoon lemon zest
⅓ cup / 80 ml fresh lemon juice
2 small cloves garlic, smashed
1 tablespoon Dijon mustard

1 1/2 lb / 680 g salmon, cut into 1 inch strips
3-4 tablespoons cajun seasoning
olive oil or melted butter (for salmon)
2 cups / 100 g torn ciabatta bread
1 clove garlic, grated
4 tablespoons / 60 g salted butter
6 cups / 180 g mixed salad greens or shredded romaine
1/3 cup / 80 ml extra virgin olive oil

400 g / 14 oz fresh or dried linguine
600 g / 1 lb 5 oz courgettes, roughly grated
5 tbsp extra virgin olive oil (for the pasta)
3 garlic cloves, finely chopped
4 anchovy fillets
300 g / 10½ oz peeled prawns
sea salt
handful of basil leaves

pinch salt
pinch garlic salt
1/4 tsp black pepper
1/8 tsp paprika
1/2 tsp dried parsley
2 tbsp / 30 ml olive oil
2 tbsp / 30 g unsalted butter
2 cloves garlic, peeled and minced

2 cups / 400 g sushi rice
2 1/4 cups / 530 ml cool water
3 tablespoons white miso
2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
2 teaspoons fresh grapefruit zest plus 1 tablespoon / 15 ml juice
4 (6- to 8-ounce / 170–225 g) skinless salmon fillets, patted dry

500 g de crevettes décortiquées
200 g de noix de Saint-Jacques (pas indispensables)
1 poireau, coupé en lamelles
sel et poivre
50 cl / 500 ml de lait de coco
250 g de nouilles chinoises
ciboulette

1 oignon, épluché et coupé finement
4 gousses d'ail, épluchées et coupées finement
3 c. à soupe curry
1 boîte lait de coco
1 kg crevettes roses, décortiquées (queue conservée), nettoyées et séchées
1 c. à soupe huile d'olive
Sel, poivre

1 tbsp / 15 ml olive oil (for frying salmon)
4 salmon fillets, around 125 g / 4½ oz per fillet
1 tbsp / 15 ml olive oil (for the sauce)
1 medium onion, sliced
1 garlic clove, crushed
1 small bunch fresh parsley stalks, finely chopped
75 g / 2¾ oz sun-dried tomatoes, roughly chopped
250 g / 9 oz cherry tomatoes, halved

18 large garlic cloves, minced
1 stick unsalted butter
1 tablespoon extra virgin olive oil (for garlic sauce)
1 pound / 450 g jumbo shrimp, cleaned and deveined
2 1/2 tablespoons / 20 g all-purpose flour
2 teaspoons paprika
1 1/2 teaspoons sea salt
1 teaspoon black pepper

2 tablespoons / 30 g butter
2 tablespoons / 30 ml extra-virgin olive oil
4 garlic cloves, minced
½ cup / 120 ml dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1¾ pounds / 800 g large or extra-large shrimp, shelled

Kosher salt and black pepper
1 pound / 450 g linguine or other long pasta
1 pound / 450 g medium shrimp, peeled, deveined and tails removed (about 20 shrimp)
3 tablespoons / 45 g unsalted butter (for cooking shrimp)
4 tablespoons / 60 ml olive oil (for cooking shrimp and vegetables)
6 garlic cloves, minced
1 medium shallot or ½ medium onion, minced
Red-pepper flakes

1 cup / 200 g long-grain white rice
1½ cups / 360 ml water (for rice)
⅓ cup / 80 ml honey
⅓ cup / 80 ml hot sauce
1 teaspoon table salt (for glaze)
1 teaspoon garlic powder
⅛ teaspoon cayenne pepper (optional)
½ teaspoon cornstarch mixed with 1 teaspoon water

1 teen knoflook, fijngehakt
1 bosui, in dunne ringetjes
2 el / 30 ml ketjap manis
2 el / 30 ml sojasaus
1 tl honing
1 el / 15 ml olijfolie
chilivlokken (naar smaak)
peper

1 tablespoon / 15 ml extra-virgin olive oil
½ teaspoon kosher salt
Freshly ground black pepper
4 (6-oz / 170 g) salmon fillets, 1¼-in / 3-cm thick

2 (12 oz / 340 g) cans chunk light tuna in water, drained
1 cup / 100 g celery, diced
¼ cup / 30 g walnuts, chopped
2 green onions, sliced
½ cup / 120 ml mayonnaise
1 Tbsp lemon juice
¼ tsp black pepper, freshly cracked
¼ tsp salt

1–2 lbs / 450–900 g fresh salmon
2 tablespoons brown sugar
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
2 tablespoons olive oil

1 ½ pounds / 680 g skinless salmon fillets, cut into 1-inch pieces
½ teaspoon fine sea salt (for marinating)
2 teaspoons prepared horseradish (for marinating)
2 tablespoons / 30 g unsalted butter
2 shallots, chopped
¾ teaspoon fine sea salt (for broth)
1 pound / 455 g small Yukon Gold or red potatoes, cut into ½-inch cubes
1 quart / 950 ml vegetable broth

1 small red onion, finely chopped
2 limes, juiced
1/4 tsp kosher salt, plus more
1/2 lb / 225 g cavatappi
1 lb / 450 g shrimp, peeled, deveined, tails removed
1 red bell pepper, seeds and ribs removed, finely chopped
2 cups / 300 g halved cherry tomatoes
1/4 cup / 10 g coarsely chopped fresh cilantro

1.5 lb / 680 g skinless salmon fillets, cut into 1-inch cubes
1 tablespoon / 15 ml olive oil (or avocado oil)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
3 tablespoons / 43 g unsalted butter
4 cloves garlic, minced

220 g cherry tomatoes
1 tsp / 5 ml olive oil (for charring tomatoes)
1 large onion, peeled and finely chopped (180 g)
3 garlic cloves, peeled and crushed
2 cm piece fresh ginger, peeled and finely grated (15 g)
1 green chilli, finely chopped, seeds and all
1½ tsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed

3 (5 oz / 140 g) cans tuna in olive oil, well-drained
3 tablespoons finely diced celery
3 tablespoons finely diced bread and butter pickles
2 tablespoons finely diced red onion
2 tablespoons finely chopped flat-leaf parsley
3 tablespoons mashed avocado (from 1 large ripe avocado)
1 tablespoon lemon juice
1/3 cup / 80 ml mayo, plus more as needed