The Sous Vide Shrimp recipe yields the most tender and juicy shrimp, which is 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!
For the Shrimp:
- 1 pound uncooked shrimp (deveined and peeled, fresh or frozen*, see recipe notes)
- 2 teaspoons olive oilsalt and pepper (to taste)
Honey Garlic Sauce:
- 1/4 cup honey
- 1/4 cup soy sauce I use reduced sodium
- 2 teaspoons minced fresh garlic
- 1/2 teaspoon minced fresh gingerchopped green onion for garnish
Cooking Shrimp Sous Vide
- Fill a large container or pot halfway with water, then connect the sous vide precision cooker and set the temperature to 140oF (60oC).
- In a zip-top bag, season the shrimp lightly with salt, pepper, and oil.
- Use the “water displacement” technique to seal the bag: seal all but one corner of the bag and slowly place it in a pot of cold water. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag. (If you have a vacuum sealer, use it.) Arrange in a single layer. If your bag is insufficiently large, use multiple bags.
- Place the vacuum sealed bag in the water bath and set the timer for 20 minutes once the temperature reaches 140oF (60oC). Make sure the shrimp is completely submerged in water. If it’s floating, use a heavy kitchen item to weigh it down. (Tip: While the shrimp is cooking, prepare the honey garlic sauce and steam the green vegetables.)
Prepare the Honey Garlic Sauce
- In a mixing bowl, combine honey, soy sauce, minced garlic, and optional minced ginger.
- Cook the sauce in a skillet over medium heat for about 5 minutes, or until it thickens. Take the pan off the heat and set it aside.
If you’re using frozen shrimp, cook them in the sous vide water bath for 30 minutes.
If you want a thicker sauce, add a cornstarch slurry to the skillet (1 tablespoon cornstarch mixed with 1 tablespoon water).
If you prefer, you can leave the shrimp tails on.
30 minutes before sous vide, toss the shrimp with 1/2 teaspoon baking soda for plumper shrimp.
- Category: Seafood
- Method: Sous Vide
- Cuisine: French
- Serving Size: 4 servings
- Calories: 207kcal
- Sugar: 18g
- Sodium: 1692mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 286mg
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