Make tender and buttery Shrimp (Sous Vide)

This Sous Vide Shrimp is a classic butter-poached shrimp that is incredibly delicate and buttery.

This is our favorite way to prepare shrimp because it just takes 15 minutes and only requires three simple ingredients. Dinner, an appetizer, or any other dish that calls for cooked shrimp.

With the sous vide precision cooker, this delectable shrimp meal is simple and quick!

The shrimp are buttery and salty, and they cook up wonderfully soft in only a few minutes, making them ideal for eating on their own, adding to a recipe, or freezing for meal prep.

They’re also low carb and keto, so they’re perfect for keeping in the fridge and reheating when hunger strikes!

What You’ll Need

The whole recipe and ingredients list can be found below, but you’ll also get a quick explanation of how to make this recipe precisely, as well as helpful tips and information!

1. Fill a pot or other heat-resistant container with hot or warm water, about a third to halfway filled.
2. Preheat the sous vide precision cooker to 135 degrees Fahrenheit.
3. In a mixing dish, combine the shrimp and baking soda.
4. Place the shrimp as flat as possible in a 1-gallon plastic sandwich bag or vacuum seal bag.
5. Spread the butter slices equally over the shrimp, ensuring that they are completely covered. Close the bag.
6. Cook for 15 minutes in a 135°F water bath.
7. Unseal the bag after removing it. Sprinkle with salt and toss gently with melted butter to coat well.
8. Serve the shrimp straight from the bag.

Chef’s Advice

• Don’t forget to add the baking soda! It gives the shrimp a soft, non-rubbery texture. I tried this recipe without it, and I can’t stress how important it is to use it!
• If you don’t plan on eating your shrimp right away after it’s been cooked, store it in a sealed bag in the fridge for up to 3 days. Warm it up in the same temperature water bath when you’re ready to eat it. This is fantastic for meal preparation!
• Remove the shrimp from the bag after cooking and place them in a container or another bag if you’re making this as a cold dish. If you don’t, the butter will solidify!

Sous Vide Shrimp

These easy sous vide shrimp recipe is quick and easy to make, and it’s great for eating on its own or in other dishes.

Ingredients

• 1 pound large shrimp peeled and deveined
• 2 ounces butter chilled, cut into 4-6 slices
• 1 teaspoon salt
• ½ teaspoon baking soda

Equipment

• Sous vide precision cooker

Instructions For Sous Vide Shrimp

1. Fill a pot or other heat-resistant container with hot or warm water about a third to halfway full. Preheat the sous vide precision cooker to 135 degrees Fahrenheit. In a mixing dish, combine the shrimp and baking soda. Place shrimp as flat as possible in a 1-gallon plastic sandwich bag or vacuum seal bag. Butter slices should be placed on top of the shrimp. Spread evenly to coat all of the shrimp. Close the bag.
2. Cook for 15 minutes in a 135°F water bath.
3. Remove the bag from the water and open it. Salt the interior of the container. Toss the shrimp gently to coat them completely. Serve the shrimp straight from the bag.

Notes

• Baking soda is necessary for keeping shrimp delicate. Do not skip any steps!
• To be used later: Keep the bag sealed and refrigerated for up to 3 days. Warm-up in the same temperature water bath when ready to serve.
• To use in a cold recipe, combine the following ingredients: After cooking, transfer the shrimp to another container or bag to prevent the butter from hardening.

Nutrition Information

Serving: 1serving, Calories: 860kcal, Carbohydrates: 1g, Protein: 93g, Fat: 52g, Saturated Fat: 30g, Cholesterol: 1265mg, Sodium: 6802mg, Potassium: 363mg, Sugar: 1g, Vitamin A: 1417IU, Vitamin C: 19mg, Calcium: 671mg, Iron: 10mg, Net Carbs: 1g