In a large salad bowl, whisk fish sauce, vinegar and sugar until sugar dissolves. Season shrimp with salt and a generous amount of black pepper. Warm a large pan over medium-high and add half the oil.

Quick-cooking shrimp and vibrant paprika bring Brazilian beach vibes to your weeknight meal.

I love this recipe because it's simple, fresh and reminds me of summer. It's an easy combination of flavors and takes no time to cook, which makes it a great base recipe that you can add seasonal ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

This quick skillet stew is a take on a Brazilian moqueca in which succulent shrimp simmer in a luxurious sauce made with tomatoes and coconut milk.

Coconut shrimp is one of my favorite appetizers to order at a restaurant, and I love this recipe because it's the perfect opportunity to have a restaurant-style meal at home! This version scratches ...

They pair perfectly with mango-habanero aioli. “Coconut shrimp gets a bad rap for being a cheap, overly sweet appetizer for people afraid of seafood, but I argue the one at Rocky’s might be shrimp’s ...

1 can coconut milk, well shaken (Chaokoh brand is my favorite) 3 cups chicken stock (or if you have shrimp base or broth at home, use it instead for an even richer flavor) 1 pint shitake mushrooms, ...

When you put a can of coconut milk in the fridge, the chilled fat rises to the top and can easily be removed; what you’re left with is full-bodied coconut water. Adding this coconut water to ceviche ...

What She’s Known For: Dedication to thoughtful, local sourcing in her hometown of Honolulu. Creating a restaurant, with her husband, that serves unpretentious, New American dishes and promotes ...