Sous vide is the easiest way to perfectly cook shrimp. The shrimp are tender, sweet and juicy. Never have rubbery shrimp again.
How to perfectly cook shrimp
Make these practically perfect shrimp into a sous vide shrimp cocktail.
Cooking shrimp is super easy and goes from raw to done in the blink of an eye. Once it crosses over to well done, there is no going back. You have chewy, rubbery shrimp. Not good.
Using the sous vide to cook your shrimp at a specific temperature you are ensuring that the shrimp will not get over cooked.
Best Way To Poach Shrimp
Preheat your Sous Vide to 135 °F / 57 °C
If you are using a metal pot, be sure to put a hot pad under the stock pot to protect your surface.
Make sure there is enough water for all the shrimp to be submerged by a few inches.
These are 26-30 shrimp. That means in terms of size there are twenty six to thirty shrimp per pound. The higher the number, the smaller the shrimp.
These shrimp are frozen and they should be thawed under cold running water.
This is one pound of shrimp.
These shrimp are deveined but still have their tails and shells on. The tails and shells give great flavor so I wait until after they are cooked to remove them. You are welcome to remove the shells before you sous vide them.
Completely optional but highly encouraged…..
Add about 3 slices of lemon and a bay leaf or two to the shrimp.
Sous Vide Bag
I don’t have the ‘official’ sous vide bags but I DO have the vac and seal bags. They are a thicker bag than a zip top bag.
Make sure the bag is long enough to have the shrimp lay in a single layer.
Sous Vide Pro Tip:
To keep your bag from floating, add a few heavy butter knives to the bag before closing it up.
These are non reactive and won’t effect your sous vide shrimp.
If you are not comfortable putting butter knives in with your shrimp, you can place a heavy bowl, plate or serving spoon over the shrimp sous vide bag to keep it submerged.
Remove as much air as possible and flatten out the shrimp so it is in an even layer.
If you have a vacuum sealer, set the vacuum to moist and remove the air and seal.
Make sure that the shrimp are completely submerged in the water.
Cook for 15 minutes.
The shrimp are now pretty close to perfect!
Normally with sous vide you have a window of time to remove the food from the water. With shrimp that window is about 15 minutes.
Cook your shrimp for 15 minutes and remove them from the water bath within 15 minutes. If you totally forget, don’t panic. You should be good to go for up to an hour after the cooking time. But don’t go over an hour and remove it as soon as possible.
Remove the perfectly cooked shrimp and plunge them in an ice bath.
This will stop the cooking process and drop the temperature to ensure they are in a safe temperature zone for storage.
Easy Poached Shrimp
Peel the shrimp leaving the tails in place and you are all set to make a sous vide shrimp cocktail!
Sous Vide Shrimp Cocktail
Serve with your favorite cocktail sauce and garnish with a lemon squeeze.
Sous Vide. How to perfectly cook shrimpPrint
- Shrimp Deveined, Shells On
- 3 Slices Lemon
- 2 Bay Leaves
Try This Recipe:
Follow my Sous Vide Pinterest Board:
More Sous Vide Recipes:
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