Sous Vide Shrimp

Achieve perfectly crisp shellfish by making a sous vide shrimp. Using the sous vide cooking method yields perfectly cooked shrimp every time. It's one of the easiest sous vide recipes to make.

Course Dinner, Lunch

Cuisine American

Keyword Shrimp, Sous Vide Seafood

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 96kcal

Author Darcey Olson

Cost $12

Equipment

Ingredients

Sous Vide Lobster Tails

1 lb shrimp, peeled and de-veined (any size)

Instructions

Pre-heat the water bath to your preferred doneness using a sous vide immersion circulator. (*Note 1)
Place the shrimp in a vacuum bag and vacuum seal using the gentle setting.
Transfer the vacuum bag to the water bath and cook for 15-30 minutes. The shrimp will form a "C" shape when ready to go. (*Note 2)
Remove the bag from the water bath and place in an ice bath to stop cooking. Drain the bag juices and carefully remove the shrimp to a paper towel lined plate and pat dry.
Serve with cocktail sauce or use in any recipe calling for cooked shrimp.

Notes

Note 1 - For tender shrimp with a juicy bite, aim for 135°F (57°C). If you prefer a slightly firmer texture, go for 138°F - 140°F

Note 2 - Thicker, jumbo shrimp will take closer to 30 minutes, while smaller shrimp will be done closer to 15 minutes. The shrimp will form a "C" shape when ready to go.

Nutrition