Crispy Coconut Shrimp

Posted by Caroline Wright

Is your household divided into the daring and the dare-not when it comes to dinner? If so, our Crispy Coconut Shrimp recipe is perfect for you. Make one batch of crispy, coconut-crusted fried shrimp, and customize two dipping sauces: a spicy curry sauce for the bold, and a mild, sweet-and-sour sauce for the bashful.

PREP: 35 minutes
TOTAL: 35 minutes

GET THE RECIPE:
Crispy Coconut Shrimp

How do you cater to the different tastes at your table?

Freeze It: Mediterranean Tuna-Noodle Casserole

Posted by Adina Steiman

Of all the affordable casseroles out there, I think the tuna-noodle version takes the cake: it transforms a humble lunchtime staple, canned tuna, into a real dinner. I love this version because it gives you double the bang for your buck: there's enough for two baking dishes, so you can store one in the freezer for a rainy day, and serve the other tonight. And there are just enough fresh touches (red bell pepper, artichoke hearts) to make this version a cut above the classic.

How do you dress up all-American casseroles?

PREP: 35 minutes
TOTAL:55 minutes

GET THE RECIPE: Mediterranean Tuna-Noodle Casserole

Sauteed Cajun Shrimp

Posted by Adina Steiman

This 25-minute dinner makes the most of one of our favorite superstars: frozen shrimp. Simply thaw them for a few minutes in lukewarm water, and they're ready to be transformed into a hearty meal. Multitasking is built right into the recipe -- while the rice is cooking, you saute shrimp with red peppers and flavorful andouille sausage or kielbasa. And there you have it: a meal even Emeril would be proud of!

PREP: 20 minutes
TOTAL: 25 minutes

SEE THE RECIPE:
Sauteed Cajun Shrimp

Shrimp and Corn Tacos

Posted by Caroline Wright

I love having recipes in my weeknight rotation that feel festive and evergreen all at once. Our shrimp and corn tacos give you just that: a celebratory meal for any time of year that's family-friendly and on the table in 30 minutes flat.

And I have something else to admit: I am not a huge shrimp taco fan, largely because so often this dish in restaurants is comprised of rubbery, over-cooked shrimp. The ones our homemade version, however, are boldly flavored with chile and garlic, and cooked with fresh tomatoes and frozen corn. I truly love this dish for its clean, simple flavors and flash cooking -- and if I can say that, I know you will, too.

Let me know how you like it!

PREP: 30 minutes
TOTAL: 30 minutes

SEE THE RECIPE:
Shrimp and Corn Tacos

Salmon with Mango Salsa

Posted by Caroline Wright

Far from fast food, this quick dinner recipe brings a healthy serving of fish with no added fat to your table -- in only 20 minutes! So turn on your oven (for only a few minutes), and set the table. It won't take long to get from one to the other.

In the test kitchen, we love to toss salmon under the broiler. It cooks the fish quickly, retaining its tenderness and moisture. (Another bonus of broiling salmon, but a slightly less desirable topic of conversation, is that it confines the distinct fishy smell to a small part of your kitchen. Hooray!)

While the salmon is cooking, toss together a quick salsa of mango, cilantro, onion, jalapeno and cucumber. The crisp, cool salsa pairs well with the bold salmon flavor, and you've hardly done more than chop a few ingredients.

What are your other favorite ways to eat fish during the summer?

PREP: 15 minutes
TOTAL: 20 minutes

SEE THE RECIPE:
Salmon with Mango Salsa

Fish Tacos

Posted by Caroline Wright

I feel like fish tacos started popping up all over the place a few years ago, like the new buzz-worthy food of the moment. I don't love fish tacos because they're popular. I love them because they're easy, healthful, and something my husband will eat! Fish tacos, like this recipe we published in our 2005 January/February issue, are great when paired with fresh flavors and minimal dressing up. This recipe features quick, pan-seared tilapia and a simple cabbage slaw.

If your dinner mates aren't as keen on cabbage as we are, toss together a quick slaw of what's seasonal -- just slice the veggies thin, and let the citrus-infused dressing work its magic. For what's around right now, I would have to say my favorite would be a radish slaw. What would you do?

PREP: 45 minutes
TOTAL: 45 minutes

SEE THE RECIPE:
Fish Tacos

Chili-Rubbed Salmon

Posted by Sandy Gluck

Here's one of those two-for-one dinners. I love a spice rub –- simple prep that packs a big wallop. Salmon is so rich that it stands up to a spicy chile rub (use your favorite -- I like ancho or chipotle, but any would work), and I love the fact that the zucchini also gets tossed with some of the chile powder –- it's about marrying flavors that go well together and compliment each other. Although this recipe calls for frozen kernels, summer corn is ripe right now, and four ears ought to do it.

Another great thing about this recipe is there's corn left over for another day (well, that's if it doesn't all get eaten). And, if you set some aside you can serve it with grilled pork or grilled chicken. Or if you're looking for another idea, how about tucking any leftover corn into a burrito along with some shredded cheese, or using it as a topping for a black-bean tostada?

How do you like to dress up salmon?

PREP: 25 minutes
TOTAL: 25 minutes

SEE THE RECIPE:
Chili-Rubbed Salmon with Zucchini and Sauteed Corn

Baked Shrimp with Tomatoes and Feta

Posted by Regan Burns

What I love about this dish is that the addition of shrimp makes it company-worthy, but the recipe is no more difficult than tossing together a pasta or a quick chicken dish.

I've even made it directly in the skillet (be sure to use an oven-proof one if you do this) for a oven-to-table meal that literally disappears.

PREP: 25 minutes
TOTAL: 40 minutes

SEE THE RECIPE:
Baked Shrimp with Tomatoes and Feta

Tuna Salad Bruschetta

Posted by Regan Burns

It's important to keep a well-stocked pantry for quick dinners on the fly. Great items to keep on hand include quality tuna and canned beans -- both make an appearance in this dinner-worthy take on tuna salad. A fresh tomato salad will be on the table just as quickly.

PREP: 10 minutes
TOTAL: 20 minutes

SEE THE RECIPE:
Tuna Salad Bruschetta

SERVE WITH:
Mixed Tomato Salad

Salmon Pasta

Posted by Regan Burns

I'm trying to cram more salmon into my diet (gotta get those Omega-3s.) But due to a recent column, it's feeling more like a luxury than a necessity. This recipe stretches a pound of fish to serve four -- perfect!

PREP: 20 minutes
TOTAL: 30 minutes

SEE THE RECIPE:
Salmon Pasta