Shrimp is a versatile protein that can be prepared in endless ways from stir fries to pasta dishes and tacos. But achieving that perfect texture – tender yet still snappy – can be tricky with traditional cooking methods. This is where sous vide truly shines.
Sous vide allows you to cook shrimp to perfection by precisely controlling the temperature and time. The results are succulent, flavorful shrimp with an amazing texture every time.
In this comprehensive guide, we’ll cover everything you need to know to sous vide shrimp successfully, including benefits, tips, time and temp guides, and finishing techniques. Let’s dive in!
Why Sous Vide Is Ideal for Cooking Shrimp
Sous vide utilizes an immersion circulator to heat a water bath to an exact temperature for cooking. The food is vacuum sealed in a bag and cooked gently in the stabilized water bath
This cooking method has several advantages when it comes to shrimp:
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Precise temperature control prevents overcooking. Shrimp can go from tender and juicy to rubbery and tough in just a minute or two over recommended cooking times. Sous vide eliminates this risk.
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Even cooking throughout. The shrimp cooks from edge to edge, eliminating hot and cold spots.
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Locks in moisture and flavor. Vacuum sealing intensifies the seasoning and keeps the shrimp incredibly tender.
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Ability to cook from frozen. No need to remember to thaw!
So yes, you can absolutely sous vide shrimp with foolproof, restaurant-quality results.
Sous Vide Shrimp Preparation Tips
Though sous vide shrimp is easy, there are some preparation tips to follow:
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Buy fresh or frozen raw shrimp – Sous vide won’t improve the texture of pre-cooked shrimp.
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Peel or leave shell on – Either way works fine, just watch times for shells.
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Pat dry – Dry the shrimp well as excess moisture can dilute seasoning.
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Season generously – Shrimp soaks up seasoning beautifully when sous vide. Use Cajun spices, lemon pepper, garlic, etc.
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Vacuum seal – Use a vacuum sealer or the water displacement method to remove air.
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Cook from frozen – Freeze raw shrimp in a single layer before sealing to use straight from freezer.
Sous Vide Shrimp Time and Temperature
The two key factors for sous vide shrimp are the temperature and cooking time. This chart provides guidance based on shrimp size:
| Shrimp Size | Temperature | Cook Time |
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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°F) | Barely opaque, moist, juicy, and tender. |
| 140°F (60°C) | Traditional poached texture with good bounce and a crisp, juicy bite. |
A Note on Shells
The great thing about sous vide cooking shrimp is that they taste very sweet and shrimpy because you don’t add extra liquid that would wash away the flavor. Its worth mentioning that you can cook your shrimp with or without their shells. While shell-on shrimp tastes better, you’ll have to shell them yourself or have your guests do it at the table. If you do cook the shrimp with their shells, add five minutes to the minimum cooking time.
Flavorful Sous Vide Shrimp in Less than 30 Minutes (shell on or off)
Can you cook frozen shrimp with a sous vide machine?
You can cook shrimp from frozen with the sous vide machine, and just add 10 more minutes of cooking time. Season the shrimp. Season the shrimp with salt, pepper, and olive oil in a large resealable bag. Vacuum seal the bag. Vacuum seal the bag using the “water displacement” technique. Sous vide cook the shrimp.
Can you cook shrimp in a bag before sous vide?
Toss the shrimp with half a teaspoon baking soda 30 minutes before sous vide cooking will yield plump shrimp. It’s very important to keep the shrimp in a single layer in the bag. If your bag is not big enough, you can use multiple bags. You can vacuum seal the bag first, and then move the shrimp around to a single layer.
What is sous vide shrimp?
It means “under vacuum” in French, and is known for being a precise and consistent way to cook your food evenly. Simply vacuum seal your food in a bag, and cook it in a water bath to a very precise temperature. No more overcooked shrimp! Why Sous Vide Shrimp?
Can you use thawed shrimp in sous vide?
If you’re making sous vide frozen shrimp, there’s no need to use thawed shrimp. Simply place the frozen shrimp in the sous vide bag and add an extra 10 minutes to the cooking time. As for the rest of the ingredients, if you don’t want to use butter, then you can use olive oil instead.