Coconut Shrimp


I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.

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Adding a crispy touch to your plump and juicy Sous Vide Shrimp
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Precision® Cookers

Edge-to-edge perfection. No skill required.

Ingredients for 3

  • 1 lb Jumbo Shrimp

  • 1/2 Stick butter

  • Salt to taste

  • 1/3 Cup Flour

  • 1/2 tsp Salt

  • 1/2 tsp Pepper

  • 2 Eggs Beaten

  • 3/4 cuo Panko Bread Crumbs

  • 1 Cup Shredded Coconut (sweetened or unsweetened depending of taste)

  • Dipping Sauce of choice


  • Step 1

    Choose a jumbo shrimp

  • Step 2

    Peel and Devein your shrimp

  • Step 3

    Salt your shrimp generously

  • Step 4

    Bag your shrimp with a half stick of butter

  • Step 5

    Set your Anova to 130 F / 54.4 C and cook for 30 min

    • Finishing Steps

    • Step 0

      After they finish cooking. Dry your shrimp

    • Step 1

      Set up three stations. Combine salt, pepper and flour into one. The eggs into another. And Panko / coconut into the third.

    • Step 2

      Dredge shrimp into flour, egg and then Panko

    • Step 3

      Heat oil in a cast iron skillet

    • Step 4

      Fry shrimp until golden brown

    • Step 5

      Dry shrimp on a paper towel.

    • Step 6

      Enjoy with your favorite dipping sauce! Sweet Chili Sauce pictured.

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130 F / 54.4 C Recipe Temp
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