Sous Vide Ancho Chile Shrimp with Cilantro Lime Cauliflower Rice


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 Oreg ...

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Recipe Temp 130 F / 54.4 C
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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.

Ingredients for 2

  • 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


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC

  • Step 2

    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.

  • Step 3

    Place shrimp in water bath and sous vide for 30 min.

    • Finishing Steps

    • Step 1

      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.

    • Step 2

      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.

    • Step 3

      Plate shrimp on top of cauliflower rice, garnish with cilantro and lime wedges.

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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time