The next time you're making shell-on shrimp for your backyard party, resist the urge to toss out the shells. There's a ton that you can do with this oft-discarded ingredient. Many home cooks are ...

For the crispiest crustaceans you've ever crunched on, the batter you use for your shellfish matters. Here's how to achieve ...

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 ...

If you want to make your homemade fried shrimp taste just like the ones you'd get at a Chinese restaurant, then you need to ...