Joy Bauer shares three crave-worthy salad recipes — each one delivering a healthy dose of protein to help keep you full, ...

Enjoy a refreshing summer appetizer with zesty shrimp ceviche and creamy avocado. Perfectly balanced flavors for a light and vibrant dish!

With one quick upgrade, a tropic flavor infusion leant by coconut milk, this Peruvian classic satisfies all season long.

Cook until shrimp are just cooked through and have turned pink, about 45 seconds. Transfer shrimp to the prepared bowl of ice water with a slotted spoon and let cool for 2 minutes.

1 pound raw medium shrimp, peeled and deveined 1 cup fresh lime juice, from about 8 limes ½ cup fresh lemon juice, from about 3 lemons, plus zest of 1 lemon 2 tablespoons orange juice, from about ...

In a large bowl, combine shrimp, onion, jalapeños, lime juice, and orange juice; season with salt. Cover and refrigerate until shrimp is opaque and firm, 15 to 30 minutes.

Add the shrimp to the boiling water and poach for 30 seconds, then use a slotted spoon to transfer to the ice water. Once the shrimp have completely cooled, use the slotted spoon to transfer them to a ...

1. In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp. salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will ...

Place the shrimp on the cooking grate directly over the heat and grill until pink and almost cooked through, 3 to 5 minutes, turning once halfway through. Transfer the shrimp to a platter and let cool ...

Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.