39 Recipes That’ll Take You on Vacation (in 30 Minutes or Less!)

From the Recipe Creator: I love combining classic recipes. This healthy dish brings together crispy popcorn shrimp and tacos! It’s one of my family’s favorites. To make the tacos lower in carbs, use lettuce instead of tortillas. —Julie Peterson, Crofton, Maryland

From the Recipe Creator: Bottled hot sauce isn't my thing, so I developed a fresh pepper glaze for grilled chicken. These drumsticks practically fly off the plate. —Kristeen DeVorss, Farmington, New Mexico

From the Recipe Creator: Summer’s best flavors get frosty in the cocktail we serve at all our backyard shindigs. We mix sun-ripened watermelon and our favorite tequila with just the right amount of ice for a thick and boozy sipper that’s perfect when we’re grilling and chilling.—Alicia Cummings, Marshalltown, Iowa

From the Recipe Creator: The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida

From the Recipe Creator: Easy, quick and family-friendly, this chili lime shrimp recipe comes together in just 30 minutes. The secret is the flavor-packed sauce and crunchy tortilla chips. — Julie Peterson, Crofton, Maryland

From the Recipe Creator: I had this dish at a local Mexican restaurant when celebrating a friend’s birthday. I fell in love with the spicy, smoky flavor from the tequila and decided to try Instant Pot salsa chicken at home. Boy, was it a success! It’s also great stuffed into flour tortillas or for making nachos. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: We live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. —Sherry Little, Sherwood, Arkansas

From the Recipe Creator: Creamy pineapple pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. —Sharon Bickett, Chester, South Carolina

From the Recipe Creator: Like your drinks with a south-of-the-border vibe? Try this kicked-up beer cocktail that’s a zesty mix of Mexican lager, lime juice and hot sauce. There are many variations, but this easy recipe is perfect for rookie mixologists.
—Ian Cliffe, Milwaukee, WI

From the Recipe Creator: Zesty salsa and tender strips of meat make these air-fryer steak fajitas extra special. —Rebecca Baird, Salt Lake City, Utah

From the Recipe Creator: With their explosion of flavors and textures, these kabobs make a quick, satisfying entree. —Chris Anderson, Morton, Illinois.

From the Recipe Creator: This ultra refreshing bowl is the best way to start a summer morning! —Madeline Butler, Denver, Colorado

From the Recipe Creator: Coated with coconut, these special slices are from Charlotte Baillargeon of Hinsdale, Massachusetts.

From the Recipe Creator: This delicious drink is a fabulous way to use fresh mint and celebrate summer. If the pineapple isn't overly ripe, add a bit more sugar. Save any leftover pineapple-mint syrup in an airtight glass container, or freeze the mixture in ice cube trays to use later. —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: Panko crumbs give this spicy air-fryer coconut shrimp its crunch. It’s perfect as an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas

From the Recipe Creator: Serve this dish as an appetizer or a dessert—the choice is yours! If desired, the pineapple spears can be rolled in flaked coconut before grilling. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Serve this beautiful beverage at your next brunch in place of mimosas. Just chill the base an hour before adding the club soda. —Taste Recipes Test Kitchen

From the Recipe Creator: We like this refreshing and colorful salsa served with tortilla chips or spooned over grilled chicken. For another fruity option, try stirring in some diced cantaloupe or peaches when they're in season. —Eileen Miller, Woodridge, Illinois

From the Recipe Creator: On a hot afternoon, what could be better than a cold margarita float? The addition of creamy ice cream really takes this treat to the next level. —Teri Rasey, Cadillac, Michigan

From the Recipe Creator: When I lived in Hawaii, I got this recipe for chicken marinated in a ginger-soy sauce from a friend. Huli means "turn" in Hawaiian and refers to turning the meat on the grill. —Sharon Boling, San Diego, California

From the Recipe Creator: My mother would make this for us on weeknights in summer—this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use. —Najmussahar Ahmed, Canton, Michigan

From the Recipe Creator: I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and this steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

From the Recipe Creator: I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia

From the Recipe Creator: This icebox cake has all the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia

From the Recipe Creator: A trip to Hawaii is easy with this juicy grilled pineapple chicken. Simply give it a quick marinade, fire up the grill and let it sizzle. We love this low-carb recipe! —Charlotte Rogers, Virginia Beach, Virginia

From the Recipe Creator: We like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. —Patty Howse, Great Falls, Montana

From the Recipe Creator: Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. —Mary Marlowe Leverette, Columbia, South Carolina

From the Recipe Creator: I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! —Lauri Cherian, Scott Depot, West Virginia

From the Recipe Creator: All the flavors of the popular mojito cocktail are featured in this fantastic salad. After you eat the fruit, you’ll want to sip the luscious syrup! —Marcy Griffith, Excelsior, Minnesota

From the Recipe Creator: Thai cuisine has such wonderfully intense flavors, but the dishes can be heavy and time-consuming. My answer is a refreshing salad with mango, gingerroot and a pop of jalapeno. —Melanie Stevenson, Reading, Pennsylvania

From the Recipe Creator: My beverage is so sensational it's like a taste of the tropics in a glass. The guava adds a touch of sweetness to this coconut drink. —Melanie Milhorat, New York, New York

From the Recipe Creator: This pizza came together on the fly. I had to take something to a gathering, but had no time to shop. I raided the fridge for inspiration and discovered this happy combo. —Wendy Huffman, Bloomington, Illinois

From the Recipe Creator: This super simple, deceptively delicious recipe was inspired by a seafood salad I had in the Bahamas that featured conch. I substituted crab and shrimp for the conch and liked it even more! —Cindy Heyd, Edmond, Oklahoma

From the Recipe Creator: I created this with my favorite Bahamian juices. I got the inspiration for it from other Bahama punches I have sampled. —Pamela Vitti Knowles, Henderson, North Carolina

From the Recipe Creator: Cool summer pies are one of Mom's specialties. This version offers pineapple, maraschino cherries and walnuts that are folded into a fluffy filling. It's an easy yet tempting no-bake dessert. —Jennifer Mcquillan, Jacksonville, Florida

From the Recipe Creator: When serving a crowd, double or quadruple this guacamole. The onion, tomato and mango can be chopped in advance. Add avocado just before serving. —Diana Nienberg, McComb, Ohio

From the Recipe Creator: I have always loved SPAM, so I decided to combine it with pineapple to make this Polynesian-inspired macaroni salad recipe. It reminds me of vacationing in Hawaii. —Susan Bickta, Kutztown, Pennsylvania