20 Minutes Perfect Sous Vide Shrimp Recipe 2022 Frozen And Fresh Recipes

PERFECT SOUS VIDE SHRIMP RECIPE {ONLY 20 MINUTES}

Steps:

• Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 140ºF (60ºC).
• Lightly season the shrimp with salt, pepper, and oil in a zip-top bag.
• Seal the bag using the "water displacement" technique: seal all but one corner of the bag and slowly place it in a pot with cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Use a vacuum sealer if you have one.) Make sure to arrange in one layer. If your bag is not large enough, use multiple bags.
• Once the temperature has reached 140ºF (60ºC), place the vacuum sealed bag in the water bath and set the timer for 20 minutes*. Make sure to submerge the shrimp completely in the water. Use heavy kitchen item to weigh it down if it's floating. (Time-saving tip: while the shrimp is cooking, make honey garlic sauce, and steam some green vegetables.)
• Add honey, soy sauce, minced garlic, and optional minced ginger in a mixing bowl.
• In a skillet over medium heat, add the sauce, and cook for about 5 minutes until it thickens**. Remove from heat and set aside.
• When the time goes off, remove shrimp from the bag (discard the juice). Toss the shrimp with the sauce
• Garnish with green onions if desired. The sauce is excellent on rice and veggies on the side.

SOUS VIDE LEMON-BUTTER SHRIMP

Steps:

• Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
• Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
• Place bag into the water and set timer for 30 minutes.
• Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

SOUS VIDE SHRIMP RECIPE

Steps:

• 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!

SOUS VIDE FROZEN SHRIMP

Steps:

• Add water to a large pot and add your immersion circulator. Set to 135F or desired temperature.
• Add your frozen shrimp to a bowl. Sprinkle on baking soda, salt, pepper, and oil. Toss to combine.
• Using a vacuum sealer or the water displacement method, add the seasoned shrimp in a single flat layer.
• Once the water bath reaches desired temperature, submerge the bag in the water bath making sure all of the shrimp is under water. You may need to use a weight or heavy kitchen utensil to keep it down. Leave it in the water bath for 25 minutes.
• Remove the shrimp from the water bath. If using right away, serve while warm. If using later, submerge in an ice bath for 5 minutes before transferring to the fridge.