Description
Want amazing shrimp every time? This sous vide shrimp recipe gives you tender, flavorful results that let you focus on the rest of your meal prep.
Garlic butter and sous vide cooking come together beautifully in this recipe. You’ll get restaurant-quality shrimp with minimal effort – perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1½ pounds large shrimp, peeled and deveined.
- ½ teaspoon baking soda.
- Kosher salt.
- 4 tablespoons butter or extra virgin olive oil.
- 2–3 cloves fresh garlic, minced.
- Fresh herbs (optional): parsley, tarragon, or thyme.
- Lemon zest or 1 tablespoon lemon juice (optional).
Instructions
- Prepare the shrimp: Mix shrimp with kosher salt and baking soda. Let them sit for 30 minutes.
- Set up sous vide: Heat water bath to 135°F (57°C).
- Season and bag: Add shrimp to a vacuum-seal or zip-top bag with butter, garlic, and your herbs of choice.
- Seal the bag: Get rid of air using a vacuum sealer or water displacement method. Lay shrimp flat in one layer.
- Cook: Put the sealed bag in the water bath. Fresh shrimp need 15 minutes, frozen ones take 35 minutes.
- Finish: Serve right away hot, or chill to serve cold.
Notes
– Baking soda helps create a snappier texture.
– Shell-on shrimp need 5 extra minutes to cook.
– Keep cooking time under an hour to maintain texture.
– Water displacement works great for zip-top bags.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Seafood
- Method: Sous Vide