How to Make French Press Iced Coffee

If you want to use cold brew as the basis of your French press iced coffee, see my recipe for French press cold brew. Otherwise, here’s how to do this quick and easy method. You’ll make double-strength French press coffee, then pour it over ice, which dilutes it. This method uses half the water as the normal method. Here’s what to do:

1. Grind the coffee. Grind 75 grams of coffee beans to a medium grind using a coffee grinder. That’s about 1 cup.
2. Heat the water. Heat 2 cups of water to hot but not boiling (200 to 205 degrees Fahrenheit) using an electric kettle. Or, bring it to a boil on the stovetop and then let it sit for a minute to cool in temperature.
3. Add coffee grounds. Add the coffee grounds to the bottom of the pot.
4. Let coffee bloom for 1 minute. Add hot water to the height of the coffee and stir with a spoon. Set a timer and wait for 1 minute.
5. Add water and brew 4 minutes. Fill the French press to the top (just below the spout) and stir again. Set a timer and wait for 4 minutes.
6. Plunge. Place the lid on the French press and slowly press the plunger all the way down.
7. Serve. Fill two tall glasses with ice. Pour the hot coffee over the ice. (About half the ice should melt.) Add additional ice if necessary.

More French Press Drinks to Try

The French press is so versatile. It’s one of my top coffee-making methods! Here are my top drinks to make in the French press:

• Brewed coffee: Make a pot of French press coffee.
• Espresso: French press espresso is great for a strong shot or espresso drinks.
• Cold brew: It’s easy to make French press cold brew.
• Tea: Go for tea with French press tea.

Tips For Making Dense Bean Salad

OK this is such a dump and stir method that there’s not a lot more to share. But here are a few quick tips:

• If you’re not a chopping pro, reference my knife skills videos. This guide to How to Cut a Bell Pepper is particularly helpful.
• Don’t skip the 30-minute marinating time. You can actually eat it right away and it tastes great. But after 30 minutes the warm vinaigrette infuses so much more flavor.
• Taste and adjust. Taste and adjust the seasoning before serving. You can tweak the flavors to adjust to your liking, like more spices or even a pinch more salt.

How to Cook Jumbo Shrimp on the Stovetop

Jumbo shrimp is quick to cook, but it’s not as fast as what you might be used to with medium and large shrimp. It’s also harder to tell visually whether the shrimp is cooked through, so we suggest using a food thermometer (though you can also check visually by cutting into it). Here’s how to cook jumbo shrimp:

• Step 1: Season: Pat the shrimp dry and mix it with seasonings (here we used garlic powder, onion powder, smoked paprika and kosher salt).
• Step 2: Sauté in butter or olive oil, 3 to 4 minutes per side. In a large skillet, heat the butter or olive oil on medium high heat. Cook the shrimp for 3 to 4 minutes per side until opaque and cooked through, turning them with tongs.
• Step 3: Stop cooking when the internal temperature is 135°F. Remove to a plate and allow the shrimp to sit for 2 minutes (which increases the temperature to 145°F). You can also visually check by slicing open one of the shrimp to check whether it is cooked through.

Tips for the Chimichurri Sauce

These jumbo shrimp are bright and zingy when draped in the herby chimichurri sauce. Here are a few things to keep in mind about the sauce:

• Fresh parsley and oregano are traditional. If you can’t find fresh oregano or it’s too expensive, substitute it with fresh cilantro.
• Add more red pepper flakes for more heat. This sauce comes out mild. If you’d like a spicy version, add more red pepper flakes to taste.
• The sauce is hand-chopped and has a chunky, rustic texture. Don’t expect it to be fully pureed and smooth (like some versions of this sauce). The traditional rustic method is hand-chopped.

Ingredients You’ll Need

• For the shrimp: I like to use medium shrimp (41 to 60 ct) for tacos, either fresh or frozen shrimp. Make sure they’re deveined and peeled. When buying shrimp, I look for wild-caught, sustainable options if I can find them (see my guide for how to buy sustainable fish and seafood). About 90% of seafood in the US is imported, but seeking out American wild-caught shrimp helps support better fishing practices.
• For the seasoning: Old Bay seasoning brings in that classic seafood flavor. I add cumin for warmth, plus a touch of kosher salt and black pepper. If you don’t have Old Bay, try my homemade Old Bay seasoning or use a combo of smoked paprika, garlic powder and onion powder (see recipe notes).
• For the “slaw”: Just green shredded cabbage and thinly sliced red onion create the perfect simple slaw. I like to soak the red onion in cold water in a small bowl for a few minutes to mellow its spicy flavor.
• For the creamy cilantro sauce: This shrimp taco sauce comes together in minutes using yogurt, mayo, and fresh cilantro. It’s the kind of sauce you’ll want to put on everything! For dairy-free, try my creamy cilantro sauce (made with cashews).
• For serving: You can use corn tortillas or flour tortillas, fresh lime wedges, and any other toppings you love.

While these shrimp tacos are delicious as written, here are some of my favorite ways to customize them:

• Make them spicy: Add diced jalapeño to the taco sauce, or mix in some adobo sauce from a can of chipotle in adobo for smoky heat.
• Upgrade the slaw: Make cilantro lime slaw instead.
• Add more toppings: Add diced avocado or guacamole, crumbled queso fresco or cotija cheese, pico de gallo or mango salsa, pickled jalapeños, or chipotle crema.
• Try a different protein: Use the same taco toppings and seasonings for fish tacos or chicken tacos. The creamy cilantro sauce works with just about any protein.
• Make it dairy-free: Use cilantro sauce and olive oil instead of butter for sautéing the shrimp.
• Serve it in a bowl (gluten-free): Add rice and serve in a bowl instead of with tortillas.

Serving Ideas

These shrimp tacos work well as a meal on their own, but I usually round it out with a few sides and drinks make it feel like a complete dinner. Here’s how to make them into the ultimate taco night:

• Classic sides: Homemade tortilla chips with restaurant-style salsa or easy bean dip, Spanish rice, and black beans. For a lighter option, serve with a simple Mexican chopped salad or my traditional coleslaw recipe.
• More taco sides: Guacamole, pico de gallo, and mango salsa all make excellent additions to your spread. I also love setting out Mexican street corn dip as an appetizer before the main course.
• Drink pairings: I love serving these with frozen margaritas or a pitcher of classic margaritas. Micheladas are another good choice.