Sous Vide Ancho Chile Shrimp with Cilantro Lime Cauliflower Rice
Spicy, succulent, sous vide shrimp coming your way! This Whole 30 approved dish is hitting the table in 30 minutes, and theres no sacrifice in flavor.
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen where he handles all things social media for Anova.
Prep Time: 00:15
Recipe Time: 00:30
130F / 54.4C
- 1 lb peeled and deveined shrimp
- 2 tablespoons ancho chile powder
- 2 tablespoons avocado oil
- 10 oz riced cauliflower
- 1 bunch cilantro, chopped
- 1 lime, quartered
- 2 tablespoons GHEE/clarified butter
- Kosher salt
- Black pepper
- Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
- In a bowl, toss shrimp with avocado oil. Season with ancho chile powder and salt. Place shrimp in single layer in resealable ziplock or vacuum bag.
- Place shrimp in water bath and sous vide for 30 min.
- While shrimp are cooking heat pan over medium heat. Add GHEE to pan, when it shimmers add riced cauliflower and sauté until tender, 5-7 minutes. Season with salt and pepper. Add cilantro and a squeeze of lime juice, toss to combine.
- Carefully wipe out pan if necessary. Remove shrimp from water bath and pat dry. Add shrimp to hot pan, in batches if necessary. Sear for 30 seconds a side until golden.
- Plate shrimp on top of cauliflower rice, garnish with cilantro and lime wedges.