Fresh vs. Frozen Shrimp Many home cooks wonder whether fresh or frozen shrimp is better for baking. The truth is, both can work well, as long as you follow a few key guidelines. Fresh shrimp should be used within a day or two of purchase to maintain their flavor and texture. If you opt for frozen shrimp, ensure they are properly thawed before cooking. The best method for thawing shrimp is to place them in the refrigerator overnight. If you’re short on time, you can also thaw them under cold running water.
Shrimp Sizes: Small, Medium, or Large? The size of the shrimp can also affect the cooking time and the overall presentation of the dish. For this recipe, medium to large shrimp (21-30 shrimp per pound) are ideal. They provide a good balance between flavor and texture, and their size makes them easy to handle during the coating and baking process.
Ingredients:
For the Shrimp:
1 lb jumbo shrimp, peeled and deveined
1/2 cup dry white wine
4 tablespoons (1/2 stick) unsalted butter, melted and divided
Juice from one lemon
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Topping:
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