You’ve got options: fresh or frozen. If you use frozen, thaw them completely in a colander under cold running water. Then pat them bone-dry with paper towels. Wet shrimp are the enemy of a good sear—they steam instead of brown, and nobody wants that. Side note: If you see that little black vein running down the back? Devein them. It’s not poison, but it tastes gritty and weird.
The size matters too. Jumbo or extra-large shrimp are best for frying because they give you time to develop color without overcooking the inside. Tiny shrimp? Use them for tacos or soup. They’ll disappear in a hot pan before you blink. Trust me.
