These are what seem to be the original “coconut shrimp,” as noted in Vic Bergeron’s 1968 cookbook, “Trader Vic’s Pacific Island Cookbook.” But instead of coconut, the shrimp are coated in crushed rice ...

Shrimp is payday food for many people. But the cooks at Christopher Kimball’s Milk Street have learned to make the shrimp taco affordable by using fewer shrimp while optimizing flavor. The crisp-fried ...

Crispy, golden, and perfectly seasoned, fried shrimp has a way of stealing the spotlight on any menu. From appetizer platters to main courses, fried shrimp is a universal favorite. While it’s a ...