Summer’s Best Recipes: Simple, Delicious, and Perfect for Any Summer Day

Have you ever wondered what to bring to a cookout or picnic with friends during the summer? Well then, this article is for you! In this article, we have three summer recipes! Some sweet and others spicy, there’s something for everyone to enjoy.

Garlic Butter Shrimp 

Garlic butter shrimp is amazing for cookouts and other fun events. It’s a perfect dish for summer, reminding me of the ocean with the shrimp and hot exotic places with spice. It has an amazing taste with the butter and spices.

Ingredients 

1. 4 ears of corn, shucked and kettles removed. 

2. 1 bulb fennel, cored and thinly sliced, plus ¼ fennel fronds. 
3. 1 tablespoon of olive oil. 
4. Kosher salt. 
5. ½ teaspoon crushed red pepper flakes. 
6. 6 tablespoons of unsalted butter, melted  (can be substituted with non-dairy butter if needed). 
7. 4 cloves of minced garlic. 
8. Zest of 1 lemon, plus wedges for serving. 
9. 1 ¼ pounds large peeled shrimp, cleaned and no tail. 
10. 1 pint cherry tomatoes (about 10 ounces). 
11. ½ cup crumbled feta cheese.
12. ½ cup lightly packed fresh basil leaves, torn. 

Directions to make the dish 

1. First preheat the oven to broil (450 to 500 degrees Fahrenheit) and line a rimmed baking sheet with aluminum foil.  
2. Toss the corn, fennel, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
3. Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes. 
4. Top with the reserved fennel fronds, feta, and basil. Serve with lemon wedges to garnish with fresh lemon juice.

Fish Tacos 

Fish tacos are one of my favorite summer dishes. They have an amazing taste and flavor. They are amazing for summer with the refreshing salsa and summer time fish. This dish can be made for any event!

Ingredients

1. 1 ½ mahi-mahi filets 
2. 2 tablespoons lime juice
3. 1 tablespoon minced garlic 
4. 1 tablespoon olive oil
5. 1 lime,quartered
6. 12 small warmed tortilla 
7. Roman or iceberg lettuce, shredded, for garnish
8. Pico de gallo salsa for garnish ( will give recipe)
9. 1 avocado, pitted and cut into thin slices for garnish
10. Sour cream or crema for garnish

Pico de gallo salsa

1. 3 yellow or red onions 
2. 12 roman tomatoes 
3. 2 cups of fresh cilantro leaves 
4. 2 or 3 jalapenos 
5. 1 lime 
6. salt

Directions for Fish Tacos: 

1. Pat fish dry and combine in a nonreactive bowl with the lime juice and garlic. Set aside to marinate for about 10 to 15 minutes.
2. When the fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
3. Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in a skillet. Cook until opaque and firm to the touch, about 3 minutes per side.
4. Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.

Directions for Pico de Gallo 

1. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
2. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. If you want it to be spicier, leave in some of the white membranes. Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl.
3. Slice the lime in half and squeeze the juice from half a lime into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Grandma’s Strawberry Jello Salad

My grandma’s jello salad is one of my favorite things that my grandma makes. It’s easy to make and tastes even better. It’s a fan favorite with kids because it’s not that bad for you and doesn’t have vegetables.

Ingredients

1. 2 (3 ounce) boxes strawberry Jell-O gelatin dessert
2. 2 (10 ounce) boxes frozen strawberries
3. 2 ripe bananas, mashed
4. 1 1⁄2 cups boiling water
5. 1 (6 ounce) can crushed pineapple
6. 8 ounces sour cream

Directions 

1. Dissolve Jello into boiling water.
2. Add frozen strawberries and stir until they are thawed and the mixture begins to thicken. Add mashed bananas and pineapple.
3. Pour half the mixture into a 9 x 13 pan. Chill in the refrigerator until firm.
4. Spread sour cream over the top. Add remaining Jello mixture and chill until firm.

These dishes are all so amazing and delicious, from the garlic shrimp and refreshing fish tacos to the sweet jello mold salad. There’s something for everyone to try if you like spicy, sweet or just in the middle. They’re all fun to make and amazing to eat. So which one will you try?

Works Cited

food network. “Fish Tacos Recipe | Aida Mollenkamp.” Food Network, https://www.foodnetwork.com/recipes/aida-mollenkamp/fish-tacos-recipe-1944281. Accessed 14 May 2025.

food network. “Garlic Butter Shrimp and Corn Sheet Pan Dinner.” food network, 2010, https://www.foodnetwork.com/recipes/food-network-kitchen/garlic-butter-shrimp-and-corn-sheet-pan-dinner-8670678. Accessed 14 may 2025.

food network. “Grandma’s Jello Salad (Strawberry) Recipe.” Food.com, https://www.food.com/recipe/grandmas-jello-salad-strawberry-285511. Accessed 14 May 2025.