Top Pick Recipes

Hot and sour shrimp soup with lemongrass, galangal, and lime — Thailand's signature.

A hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and mushrooms — intensely aromatic.

Raw shrimp in blazing lime-chili water — Sinaloa's answer to ceviche.

Smoky stir-fried flat rice noodles with prawns, cockles, Chinese sausage, bean sprouts, and dark soy in intense wok hei.

Live crawfish boiled in a peppery, crab-boil-seasoned broth with corn, potatoes, and sausage.

Translucent shrimp dumplings — the benchmark of dim sum quality.

Crawfish or shrimp smothered in a buttery, blond-roux-based sauce with the holy trinity, served over rice.

Sizzling garlic shrimp in olive oil with chili — Spain's greatest tapa.

Sizzling shrimp cooked in olive oil with garlic and guindilla chili, served bubbling in a clay dish with bread.

Translucent pleated dumplings filled with whole shrimp, bamboo shoots, and sesame oil.

A rich coconut curry soup with rice noodles, shrimp, tofu puffs, and bean sprouts in a spice-paste base.

Stir-fried rice noodles with shrimp, tofu, egg, bean sprouts, and peanuts in a tamarind-palm sugar sauce.

Sauteed shrimp with bacon, garlic, and a rich pan sauce served over creamy stone-ground grits.

Shredded green papaya pounded with chilies, lime, fish sauce, and peanuts.

Spaghetti with clams in white wine and garlic — Naples' seafood pasta.

Black-eyed pea fritters from Bahia, split and stuffed with vatapá shrimp paste and caruru okra stew.

Wet, soupy rice loaded with clams, shrimp, crab, and mussels in a tomato-saffron broth.

Shrimp sautéed in butter and garlic — simple Mexican seafood at its best.

Clams, shrimp, and chourico steamed together in a sealed copper cataplana with tomatoes, peppers, and white wine.

San Francisco-born Italian-American seafood stew in tomato broth.

Translucent rice paper rolls filled with shrimp, pork, rice vermicelli, and fresh herbs, served with peanut sauce.

Spaghetti with mixed shellfish in white wine and garlic.

Rice paper rolls with shrimp, pork, herbs, and rice noodles — fresh and light.

Mussels steamed in white wine, shallots, garlic, butter, and parsley, served with crusty bread.

Mussels steamed in white wine, garlic, and parsley — simple and fast.

Crispy fried shrimp or oysters on French bread with lettuce, tomato, and remoulade sauce.

Galician-style boiled octopus with paprika, olive oil, and potatoes.

Tender boiled octopus sliced and served on a wooden board with smoked paprika, olive oil, and sea salt.

Sautéed shrimp over creamy stone-ground grits — Lowcountry staple.

Octopus-filled fried batter balls — Osaka's iconic street food.

Thick Bahian stew of shrimp, coconut milk, ground peanuts, and dende oil, with African roots.