Shrimp cook very quickly, which is why they are a "go to" protein at our house. I've gotten in the habit of always keeping frozen shrimp on hand. When you go to the seafood counter at your grocery store, most of the time, the shrimp that are in the case, are also available frozen in bags for purchase. I usually buy a 2-pound bag of uncooked, peeled, and deveined shrimp and choose 16/20 count. This means there are 16 to 20 shrimp per pound. 16/20 count are large enough as a protein by themselves, but not too large if you choose to use them in pasta dishes etc.

The night before I plan to make them, I'll take however many I plan to cook the next evening out of the freezer and put them in the refrigerator to thaw.

I hope you enjoy my recipes for  Sheet Pan Scampi and  Ginger Garlic Shrimp.