Sous Vide Chorizo Shrimp


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 135 F / 57.2 C
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Serve this sous vide chorizo shrimp with grilled bread and lemon wedges as an appetizer, or serve it on top of some steamed rice to make it an entree. Doesn't it look divine?

Ingredients for 4

  • 1/2 pound ground chorizo

  • 1 pound shell-on jumbo shrimp (16-20 per pound)

  • Kosher salt and freshly ground black pepper

  • Fresh cilantro, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F (57.2°C).

  • Step 2

    Cook the chorizo in a medium skillet over medium heat until cooked through. Let cool for at least 10 minutes.

  • Step 3

    Combine the shrimp, cooked chorizo, and rendered chorizo fat in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving platter and season to taste with salt and pepper. Garnish with cilantro and serve hot.

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135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time