Sous Vide Shrimp with Summer Vegetable Noodle Salad

For this summery, Vietnamese-inspired recipe, shrimp is sous vide in coconut oil then tossed with vermicelli noodles, spices, herbs, and vegetables for a flavorful one-dish dinner that can be served hot or cold.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 135F / 57.2C

Ingredients

• 1 pound (453 g) large shrimp (16-20), peeled and deveined
• kosher salt and freshly ground black pepper
• 1 tablespoon (15 mL) coconut oil
• 3 tablespoons (45 mL) lime juice
• 2 tablespoons (30 mL) fish sauce
• 2 tablespoons (30 mL) water
• 1 tablespoon (15 mL) granulated sugar
• 1/2 teaspoon (2.5 mL) minced garlic
• 1 teaspoon (5 mL) minced fresh ginger
• 1 fresno chile, seeded and finely diced
• 8 ounces (56 g) rice vermicelli noodles, cooked
• 2 cups (474 mL) thinly sliced English cucumber
• 1 cup (237 mL) grated carrot
• 1/2 cup (118 mL) cilantro leaves
• 1/2 cup (118 mL) mint leaves
• 1/2 cup (118 mL) thinly sliced scallions
• 1/2 cup (118 mL) chopped roasted peanuts

Directions

1. Set the Anova Sous Vide Precision Cooker to 135°F.
2. Season the shrimp with salt and pepper and seal with coconut oil in a plastic zip or vacuum bag and cook for 30 minutes.

Finishing Steps

1. Whisk together the lime juice, fish sauce, water, sugar, garlic, and chile in a large bowl.
2. Add the noodles, shrimp and cooking liquid, cucumber, carrot, herbs, and peanuts and toss everything together to coat thoroughly.