Sous Vide Barbecue Shrimp


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

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Full disclosure: technically these shrimp aren’t barbecued because they don’t get cooked over smoke or fire, but they sure taste like they have been. Thanks to the Anova Sous Vide Precision Cooker, the shrimp are perfectly cooked — because who hasn’t overcooked shrimp on the grill?
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Ingredients for 4

  • 3 tablespoons unsalted butter

  • 1 shallot, minced

  • 1 clove garlic, minced

  • 1/2 teaspoon minced fresh thyme

  • 1 tablespoon tomato paste

  • 1/4 cup dry white wine

  • 1/4 cup Worcestershire sauce

  • Kosher salt and freshly ground black pepper

  • 1 pound large shell-on shrimp (16-20)

  • Thinly sliced scallions, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140°F (60°C).

  • Step 2

    Melt the butter in a large saucepan over medium heat. When the butter stops foaming, add the shallot, garlic, and thyme and cook, stirring occasionally until the shallot is softened, 2 to 3 minutes. Stir in the tomato paste and continue to cook for 2 minutes.

  • Step 3

    Add the wine and Worcestershire. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pan. Continue to simmer, stirring occasionally, until the liquid is reduced by half.

  • Step 4

    Remove from the heat and season with salt and pepper. Let cool for at least 10 minutes.

  • Step 5

    Combine shrimp and cooled sauce in a large zipper lock bag. Seal the bag using the water immersion technique and place the bag in the water bath. Set the timer for 30 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving platter and garnish with scallions. Serve.

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140 F / 60 C Recipe Temp
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