Hey there! I’ve been experimenting with sous vide cooking for years, and I gotta tell you – sous vide shrimp is a total game-changer. Today, I’m gonna share everything I’ve learned about making perfectly cooked shrimp using this awesome technique.
Quick Answer
Yes, you absolutely can sous vide shrimp! Not only is it possible, but it’s also one of the best ways to cook shrimp. The sous vide method gives you complete control over temperature and timing, resulting in tender, juicy shrimp that’s never overcooked or rubbery.
Why Sous Vide is Perfect for Cooking Shrimp
Let me tell you why I’m obsessed with sous vide shrimp
- Zero Chance of Overcooking: Traditional cooking methods can turn shrimp rubbery in seconds if you’re not careful. With sous vide, you get a 30-minute window of perfection!
- Super Flavorful: The vacuum-sealed environment locks in all the natural shrimp flavors and any seasonings you add
- Consistently Perfect: Every shrimp cooks evenly from edge to edge
- Cook from Frozen: Yep, you can toss those frozen shrimp right in (just add 10 minutes)
Temperature Guide for Sous Vide Shrimp
Here’s my tried-and-tested temperature guide for different textures:
| Temperature | Result |
|---|---|
| 125°F (52°C) | Translucent, buttery-soft texture |
| 130°F (54°C) | Nearly opaque, super tender |
| 135°F (57°C) | Perfectly moist and tender |
| 140°F (60°C) | Traditional poached texture, snappy bite |
Pro Tips for Amazing Sous Vide Shrimp
-
The Baking Soda Trick Want plumper shrimp? Toss them with 1/2 teaspoon baking soda per pound about 30 minutes before cooking. Trust me it works!
-
Shell On or Off?
- Shell-on = more flavor but needs peeling
- Shell-off = easier to eat
- If cooking with shells, add 5 extra minutes
-
Single Layer is Key: Keep shrimp in one layer in the bag for even cooking
-
Time Guidelines:
- Fresh/Thawed: 15-30 minutes
- Frozen: Add 10 minutes
- Don’t go beyond 1 hour (might get mushy)
My Favorite Seasoning Ideas
Here’s what I love adding to my sous vide shrimp:
- Classic: Garlic, butter, lemon
- Spanish Style: Olive oil, garlic, sherry, smoked paprika
- Cajun: Your favorite Cajun seasoning blend
- Asian Fusion: Ginger, soy sauce, sesame oil
Step-by-Step Process
-
Prep the Shrimp:
- Pat dry with paper towels
- Season as desired
- Optional: Add baking soda treatment
-
Bag It Up:
- Use vacuum sealer or water displacement method
- Arrange in single layer
- Add seasonings and fats (butter/oil)
-
Cook:
- Set water bath to desired temp
- Cook 15-30 minutes (add 10 for frozen)
- Don’t exceed 1 hour
-
Finish (Optional):
- Quick sear in hot skillet
- Serve with sauce
- Enjoy immediately!
Common Problems and Solutions
Sometimes things don’t go as planned. Here’s what I’ve learned:
-
Mushy Shrimp: Usually happens with head-on shrimp or cooking too long. Stick to headless shrimp and keep cooking time under 30 minutes.
-
Rubbery Texture: Temperature too high. Stay at or below 140°F.
-
Uneven Cooking: Probably didn’t lay shrimp in single layer. Spread ’em out next time!
Final Thoughts
Sous vide shrimp is seriously one of the easiest ways to get restaurant-quality results at home. I love how forgiving the method is – no more watching the pot like a hawk! Whether you’re making shrimp cocktail, garlic shrimp, or something fancier, sous vide ensures perfect results every single time.
Remember, practice makes perfect, and don’t be afraid to experiment with different temperatures to find your perfect texture. Happy cooking, folks!
Would you like me to explain anything in more detail? I’d love to hear about your sous vide shrimp adventures!
#cooking #sousvide #seafood #recipes #kitchentips
Sous Vide Shrimp With Garlic, Sherry, and Smoked Paprika Recipe
- 1 1/2 pounds large peeled shrimp (about 700 g) (see note)
- Kosher salt
- 1/2 teaspoon baking soda
- 6 tablespoons (90 ml) extra-virgin olive oil
- 6 medium cloves garlic, thinly sliced
- 1 tablespoon sweet smoked Spanish paprika (about 6 g)
- 2 bay leaves
- 3 tablespoons (45 ml) sherry
- 1 1/2 teaspoons (6 ml) sherry vinegar
- 2 tablespoons (30 g) butter
- Crusty bread, for serving
- Set your sous vide water bath to desired temperature according to the chart above.
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Serious Eats / J. Kenji López-Alt - In a large bowl, toss shrimp with 1/2 teaspoon kosher salt and the baking soda. Set aside.
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Serious Eats / J. Kenji López-Alt - Heat olive oil and garlic in a large skillet over medium-low heat. Cook, stirring, until garlic sizzles and softens but is not browned, about 3 minutes. Add paprika and bay leaves and cook, stirring, until fragrant, about 30 seconds. Add sherry and sherry vinegar, increase heat to high, and cook until the liquid is reduced and sauce starts to emulsify, about 2 minutes. Remove from heat and stir in butter. Season to taste with salt. Let cool about 5 minutes.
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Serious Eats / J. Kenji López-Alt - Place shrimp in a heavy duty zipper-lock bag or a vacuum bag. Pour in oil/garlic mixture. Remove all air from bag using the water displacement method or a vacuum sealer. Press shrimp into a single layer.
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Serious Eats / J. Kenji López-Alt - Add bagged shrimp to preheated water bath and cook for at least 15 minutes and up to 1 hour (the texture should show very little variation within this time frame).
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Serious Eats / J. Kenji López-Alt - Pour cooked shrimp and sauce into a warm bowl and serve. Alternatively, preheat a cast iron skillet over high heat until a bead of water dropped in sizzles immediately. Place on a trivet and pour in the shrimp/oil mixture. Serve immediately, passing bread for sopping up the extra sauce.
Sous Vide Shrimp Cooking Temperatures
| 125°F (52°C) | Translucent, semi-raw with a soft, buttery texture. |
| 130°F (54°C) | Nearly opaque, very tender with a hint of firmness. |
| 135°F (57°C) | Barely opaque, moist, juicy, and tender. |
| 140°F (60°C) | Traditional poached texture with good bounce and a crisp, juicy bite. |
Perfectly Cooked Shrimp Every Time | Learn how to sous vide with what you have in your kitchen
FAQ
Is shrimp good sous vide?
Cooking shrimp sous vide ensures consistently plump, juicy, flavorful results. Tossing the shrimp with baking soda firms up their texture. Garlic, paprika, sherry, olive oil, and butter pack the shrimp with extra flavor.
How long can shrimp stay in sous vide?
You really only need to heat the shrimp through, which usually takes 15 to 35 minutes. Shrimp cooked sous vide is always plump and juicy, with none of the rubberiness you can find in the pan fried version. Shrimp is great when cooked from 122°F to 140°F (50°C to 60°C).
Why add baking soda to sous vide shrimp?
… a little baking soda (about a half teaspoon per pound) 30 minutes or so before cooking sous vide and they come out noticeably plumper and firmer after cooking
Can you overcook shrimp in a sous vide?
… to cook your shrimp all the way through, but the great thing about cooking sous vide is that you can leave the shrimp in the water longer without overcooking