"Shopping for shrimp can feel overwhelming with all the options at the grocery store. Here's what I've learned after years of cooking with shrimp: Choose the right size. I typically buy medium shrimp for most recipes (labeled 41-50 count per pound). I find this size is generally bite-sized and works well regardless of the recipe. Frozen is perfectly fine. Most shrimp you see at the grocery store has been frozen at some point, even if it's displayed in the "fresh" case."
"Rubbery shrimp is one of the most common cooking mistakes! Shrimp cooks in 2 to 4 minutes. You want to catch it right at the moment shrimp turns from translucent to opaque pink. It works to pull shrimp off the heat slightly before it looks completely cooked, because residual heat will finish the cooking. Overcooking by even 30 seconds can turn perfectly tender shrimp into tough, rubbe"
Shrimp cooks in 2 to 4 minutes and reaches ideal texture when it turns from translucent to opaque pink. Pull shrimp off the heat slightly before it appears fully cooked so residual heat finishes cooking; overcooking by even 30 seconds can make shrimp tough and rubbery. Medium shrimp (about 41–50 per pound) is a practical, bite-sized choice for most recipes. Frozen shrimp is acceptable because most shrimp have been frozen; proper thawing makes frozen shrimp convenient. Deveining improves appearance, and choosing wild-caught or well-regulated farmed shrimp supports sustainability and quality.
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