This Sous Vide Shrimp recipe yields the most tender and juicy shrimp, which would be impossible to achieve using traditional methods.
With the addictive honey garlic sauce, this healthy dinner is ready in 20 minutes and is so flavorful and lip-smacking delicious.
There will be no more overcooked and chewy shrimp. You can use fresh or frozen shrimp to make this dish!
If you’re like me and need a quick and healthy dinner, I’ve got you covered!
WHY SOUS VIDE SHRIMP?
Overcooking shrimp is one of the simplest things in the world to do.
Cooking for a few seconds longer in traditional methods such as searing, boiling, grilling, or poaching can make them rubbery and chewy.
However, by eliminating short windows of time for perfect doneness, the sous vide method yields the best results.
Sous vide shrimp is tender and juicy every time, and you can use the same technique to cook scallops or fish as well!
Furthermore, don’t you always have frozen shrimp on hand? You don’t need to defrost the shrimp ahead of time for this recipe.
You can cook shrimp from frozen in the sous vide machine by adding 10 minutes to the cooking time.
WHAT IS SOUS VIDE?
If you’re not familiar with sous vide, let me explain it briefly. Sous Vide is a French cooking technique that yields incredible results.
It literally translates to “Under Vacuum” in French, and it involves cooking food in an atmospheric vacuum!
In a nutshell, you vacuum seal your food in a bag and place it in a pot of precisely heated water.
Sous Vide is a slow cooking technique because it cooks food at a lower temperature than traditional methods. This results in consistently cooked food that is never overcooked!
HOW TO MAKE JUICY SOUS VIDE SHRIMP?
- The shrimp should be seasoned. In a large resealable bag, season the shrimp with salt, pepper, and olive oil.
- The bag should be vacuum-sealed. Using the “water displacement” technique, vacuum seal the bag.
- Cook the shrimp sous vide. Place the vacuum-sealed bag in the sous vide machine and cook for 20 minutes at 140°F.
- Prepare the honey garlic sauce. Meanwhile, combine all of the sauce ingredients in a skillet and heat until thickened. Take the pan off the heat and set it aside.
- Combine the shrimp and the sauce in a mixing bowl. Remove the shrimp from the bag and toss them with the sauce once the timer goes off. Serve and have fun!
SHRIMP TAIL TIME AND TEMPERATURE
Our preferred time and temperature for cooking shrimp is 30 minutes at 55 degrees Celsius/131 degrees Fahrenheit.
30 minutes is the ideal cooking time for a juicy shrimp. In addition, cooking at 131F produces tender shrimp with incredible texture every time.
Just make sure you have a dependable sous vide that accurately regulates the bath temperature, or your results may vary (check out the Anova or Joule).
Although this time and temperature combination is our favorite, we recommend that you experiment with different combinations to find your personal favorite.
CAN YOU SOUS VIDE FROZEN SHRIMP?
The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.
Simply remove the food from the fridge, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.
That being said, before putting the shrimp in the water bath, make sure the shells are removed and the shrimp are deveined.
If the shrimp is frozen solid in the shell, this may be difficult. If this is the case, thaw the shrimp in cold water for 30 minutes before removing the shells.
The only thing you’ll need to change at this point is the cook time. If you’re cooking frozen shrimp sous vide, we recommend adding 15 minutes to the cook time, for a total of 45 minutes.
TIPS & TRICKS:
- To make plump shrimp, toss them with half a teaspoon baking soda 30 minutes before sous vide cooking.
- It is critical that the shrimp be kept in a single layer in the bag. You can use multiple bags if your bag is too small. You can vacuum seal the bag first, then arrange the shrimp in a single layer.
- If you don’t have a vacuum sealer, you can use a zip-top bag and use the water displacement technique to seal it.
- In the skillet, combine the sauce with a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) to make it thicker and stickier.
Frequently Asked Questions
Nearly opaque, tender, and firm with a hint of firmness. Almost transparent, moist, juicy, and tender. The texture is traditional poached, with good bounce and a snappy, juicy bite. In terms of timing, about 15 minutes is sufficient to completely cook the shrimp.
Set up a large pot or water bath and submerge your sous vide cooker in it. Set the temperature to 135 degrees Fahrenheit (57 degrees Celsius) per the manufacturer’s instructions. Toss the shrimp in a bowl with the Creole seasoning to coat. Fill a large vacuum bag halfway with shrimp in a single layer.
We recommend cooking shrimp to 120°F (49°C) for maximum juiciness, and a fast and accurate Thermapen® can help you get there faster than simply eyeballing it.
Alkaline baking soda slightly changes the pH of the shrimp, making them as plump and succulent as lobster while also making them resistant to overcooking. The brine also causes the meat to separate from the shells while cooking, giving you all the flavor of shell-on shrimp without the hassle.