Sous Vide Mezcal-Lime 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
Recipe Time
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Mezcal â

Ingredients for 4

  • 1 1/2 pounds shell-on jumbo shrimp

  • 1 ounce mezcal

  • Zest and juice of 1 lime

  • 1 tablespoon olive oil

  • 1 tablespoon ancho chili powder

  • 2 teaspoons ground cumin

  • 2 teaspoons kosher salt

  • 1 clove garlic, minced

  • Fresh cilantro, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).

  • Step 2

    Combine the shrimp, mezcal, olive oil, chili powder, lime zest, lime juice, cumin, salt, and garlic in a large zipper lock bag. Seal the bag using the water immersion method and place in the water bath. Set the timer for 30 minutes, or up to 45 minutes.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Pour the contents of the bag into a serving bowl and garnish with cilantro. Serve.

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135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time