Making sous vide shrimp achieves perfectly crisp and succulent shellfish. Whether you’re enjoying them as a shrimp cocktail or adding them to a salad, pasta, or taco, the sous vide cooking method yields perfectly cooked shrimp every time.
Baking Soda or No Baking Soda
When researching the best way to sous vide shrimp, I read recommendations for coating the shrimp in baking soda before bagging. The listed benefits of utilizing baking soda include enhanced firmness, moisture retention, and improved browning (due to the Maillard reaction).
I decided to run a test—one batch with 1/4 tsp. of baking soda added (to 1 lb. of shrimp) and one batch without. I cooked them simultaneously to ensure the same temperature and time were used.
The results? I wasn’t a fan of adding the baking soda. I didn’t notice a difference in the texture or moisture. I used the shrimp to make a shrimp cocktail, so I can’t speak to the “improved browning” benefit. I could taste the baking soda, so if you use it, rinse the cooked shrimp before ingesting.
How to Make Shrimp Sous Vide
Cooking shrimp sous vide is incredibly straightforward. Here’s the essential time and temperature information:
Temperature
Shrimp cooks best at 130°F to 140°F (54°C to 60°C). For tender shrimp with a juicy bite, aim for 135°F (57°C). If you prefer a slightly firmer texture, cook at the higher end of the range.
Time
Shrimp cook quickly in sous vide, usually 15 to 30 minutes. Thicker, jumbo shrimp sizes will take a bit longer, while smaller shrimp might be done in closer to 15 minutes. When ready to go, the shrimp will form a “C” shape.
Flavor Ideas
While simple, sous vide shrimp can be dressed in various ways to suit different cuisines or flavor preferences. Here are a few variations:
- Sous Vide Shrimp Scampi: Add garlic, a splash of white wine, and butter to the sous vide bag for a rich, flavorful twist. Serve with an extra side of Garlic Butter Sauce.
- Cajun Shrimp: Coat the shrimp with Cajun seasoning before bagging, and serve with rice or a po’boy for a spicy kick. You can also serve with a side of Cajun Butter Sauce.
- Asian-Inspired Shrimp: Marinate the shrimp in soy sauce, ginger, garlic, and sesame oil for an umami-packed dish. Serve with stir-fried vegetables or noodles.
- Lemon and Garlic Shrimp: For a bright and fresh flavor, add lemon, lime, or orange slices along with fresh herbs like dill or parsley to the sous vide bag. A dash of red pepper flakes will add a nice touch of heat.
Uses for Sous Vide Shrimp
Sous vide shrimp are versatile and can be used in various dishes, making them perfect for meal prepping or as a component in larger meals. Here are a few ideas:
- Surf and Turf: Serve them next to Sous Vide Sirloin Steak or Sous Vide Filet Mignon Steak for a delicious surf and turf meal.
- Salads: Toss the shrimp into a refreshing salad with greens, avocado, and a light vinaigrette for a healthy meal.
- Pasta Dishes: Sous vide shrimp provides a protein boost in creamy pasta sauces or garlic and olive oil-based pastas, like Shrimp Francese.
- Tacos: Make shrimp tacos by adding a bit of slaw, avocado, and a squeeze of lime in soft tortillas. For a spicy version use sous vide shrimp to make Deviled Shrimp.
- Stir Fry: Use in any shrimp stir fry recipes, such as Shrimp Lo Mein, or Chow Mei Fun.
- Appetizers: Serve shrimp with cocktail sauce or turn it into a Mexican Shrimp Cocktail for a simple yet elegant appetizer at your next gathering.
Recipe Tips
To ensure your shrimp turn out perfectly every time, follow these Sous Vide Cooking tips:
Avoid Overcooking—Shrimp can quickly go from perfect to rubbery. You’ll get consistently tender shrimp by sticking to the recommended temperature and cooking time.
Shrimp Quality—Since shrimp cook quickly and retain their flavor, the quality of the shrimp matters. Opt for wild-caught or responsibly farmed shrimp for the best flavor and texture.
Seasoning – Shrimp have a naturally sweet and delicate flavor, so be careful not to overpower them with too much seasoning. A little goes a long way.
FAQ’s
Yes! One of the best things about sous vide is that you can cook shrimp directly from frozen. Just add 5-10 minutes to your overall cooking time.
Yes, and it’s a great way to add extra texture. Sear quickly in a hot pan with butter or oil for 15-30 seconds per side to avoid overcooking.
More Sous Vide Recipes
Here are a few more popular sous vide recipes to check out:
Sous Vide Shrimp
Servings: 4 servings
Calories: 96kcal
Cost: $12
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Ingredients
Sous Vide Lobster Tails
- 1 lb shrimp, peeled and de-veined ((any size))
Instructions
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Pre-heat the water bath to your preferred doneness using a sous vide immersion circulator. (*Note 1)
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Place the shrimp in a vacuum bag and vacuum seal using the gentle setting.
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Transfer the vacuum bag to the water bath and cook for 15-30 minutes. The shrimp will form a "C" shape when ready to go. (*Note 2)
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Remove the bag from the water bath and place in an ice bath to stop cooking. Drain the bag juices and carefully remove the shrimp to a paper towel lined plate and pat dry.
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Serve with cocktail sauce or use in any recipe calling for cooked shrimp.
Notes
Note 2 – Thicker, jumbo shrimp will take closer to 30 minutes, while smaller shrimp will be done closer to 15 minutes. The shrimp will form a “C” shape when ready to go.
Nutrition
Calories: 96kcal | Protein: 23g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 135mg | Potassium: 299mg | Calcium: 73mg | Iron: 1mg
