I have a question about the recipe "Sheet-Pan Shrimp Scampi for One" from Eric Kim. What size shrimp should be used?
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Judging by the photo, they look to be pretty large.
That would make sense for shrimp roasted at a high temperature. Small ones would quickly dry out and/or be more susceptible to overcooking.
That said, buy what comfortably fits your budget.
Best of luck.
Eric is the Senior Editor at Food52
Thanks so much, cv. Agreed.
Carol, you should also purchase by the pound—so for this recipe, 1/2 pound, peeled and deveined, the largest you can find.