Sous Vide Shrimps







  • 1 pound               raw shrimp, peeled
  • 1 tablespoon     olive oil
  • 1 teaspoon         lime zest
  • 1 tablespoon     lime juice
  • 1 jalapeno pepper, seeded and minced    jalapeno_pepper_transp50

  • Fill water bath with water and set temperature to 64C
  • Make marinade by mixing the oil, zest, juice, and minced jalapeno pepper
  • Toss the shrimp in the marinade and place in the refrigerator for 15-30 minutes
  • Place shrimp, with the marinade, in a food safe sealing bag.  Vacuum seal the bags and place them in the  water bath.  Cook them 15 minutes
  • Remove the shrimp from the bag and pat them dry with a paper towel
  • Using a kitchen torch, brown both sides of the shrimp.  The flame from the torch will make the shrimp look like they have been grilled.
    Pan fry the shrimps in vegetable oil, each side for 1 min



sous-vide-shrimp-cocktail30                  recipe_brown80



sous_vide_shrimp_salad50                      recipe_blue80



  •     12 shrimp or prawns, peeled (16-20 count)
  •     1/4 cup clarified butter
  •     1 medium shallot minced
  •     1 1/2 tsp fresh thyme
  •     1/4 tsp fresh grated lemon zest

  •     Place shrimp and all ingredients in preferred bag for vacuum sealing
  •     Vacuum seal shrimp (prawns) in a single even layer
  •     Set water temperature of 52 deg C
  •     Place vacuum sealed shrimp in water bath cooking for a minimum of 20 minutes.

Preparation time: 15 minutes
Cooking time: 20 minutes