Sous Vide Frozen Shrimp 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.

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 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.