Sous vide shrimp is an absolute game changer. Cooking the shrimp sous vide creates a tender, juicy shrimp that you just can't get with a traditional method.
The key to this recipe is its simplicity. The recipe takes almost no prep work, and is practically foolproof.
Use this delicious shrimp for cocktails, scampi, and much more!
Also, shrimp is one of the few proteins that does not need a sear after the cook. Simply pat it dry, season with some salt, and use it in any dish you want!
An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.
A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. This process ensures the food is airtight and properly sealed, and prevents the bag from floating which can result in uneven cooking. If you are in the market for a vacuum sealer, I’d recommend the Anova sealer.
The displacement method is a technique where you first place your food and marinades in a sous vide bag. Next, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag. Once all the air is out, zip up the bag and you’re all set!
Both techniques work for this recipe, so use whichever you feel more comfortable with!
Shrimp Tail Time and Temperature
Cooking shrimp at 55C/131F for 30 minutes is our favorite time and temperature. Cooking it for 30 minutes is the sweet spot for a juicy shrimp. Also, cooking at a temperature of 131F results in a tender shrimp with unbelievable texture, every time.
Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).
Although this combination of time and temperature is our favorite, we recommend you test different combinations to find your personal favorite. To explore other time and temperature options, check out our cooking guide here.
Can You Sous Vide Frozen Shrimp?
The quick answer is, absolutely! Cooking frozen foods sous vide is an ultra convenient, safe way to prepare your protein. Just take the food directly from the fridge, repackage it (unless you know the bag is sous vide safe) and let the sous vide work its magic.
That being said, make sure the shells are removed and the shrimp are deveined prior to putting it in the water bath. This may be challenging if the shrimp is frozen solid in the shell. If this is the case, place the shrimp in cold water for 30 minutes to thaw out, then remove the shells.
At this point, the only thing you’ll need to adjust is the cook time. If you are cooking frozen shrimp sous vide we recommend adding an additional 15 minutes to the cook time, so 45 minutes total.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.
Next Level Sous Vide –Looking to take your sous vide skills to the next level? The Next Level Sous Vide eCookbook will push your culinary boundaries with 65 delicious recipes that are equally approachable and tasty. With pro tips and a detailed explanation of the sous vide process, you will be on your way to maximize your sous vide skills.
Check out our full list of recommended gear here.
Sous Vide Shrimp Recipe
- 1 lb shrimp, peeled and deveined
- salt to taste
Set sous vide machine to 55C/131F.
Place shrimp in a sous vide bag and remove the air through a vacuum sealer or the displacement method. Place in sous vide bath for 30 minutes.
Remove bag from bath. Take shrimp out of the bag, pat dry with paper towel and lightly season with salt to taste. Enjoy!
if your cooking 2lbs do you leave the shrimp in longer
Jason Veselak says
Same time and temp is fine! Just make sure to not overcrowd the bag.