Perfect Sous Vide Shrimp Recipe Only 20 Minutes

20-MINUTES PERFECT SOUS VIDE SHRIMP RECIPE [2022] (FROZEN AND FRESH)

Steps:

• 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.)
• 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.

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.