Sous Vide Shrimp
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by wo ...
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Edge-to-edge perfection. No skill required.
Ingredients for 4
1 1/2 pounds large peeled shrimp (about 700g)
1/2 teaspoon baking soda
Extra virgin olive oil or butter (optional)
Aromatics such as garlic, shallots, tarragon, or parsley (optional)
Set Anova Sous Vide Precision Cooker to desired temp. Multiple options available to choose from in drop down menu.
In a large bowl, toss shrimp with 1/2 teaspoon kosher salt and the baking soda. Place shrimp in a heavy duty zipper-lock bag or a vacuum bag. If desired, add 1 to 2 tablespoons (15 to 30ml) olive oil or butter and aromatics. Remove all air from bag using the water displacement method or a vacuum sealer. Press shrimp into a single layer.
Add bagged shrimp to preheated water bath and cook for at least 15 minutes and up to 1 hour (the texture should show very little variation within this time frame).
Remove shrimp from bag to a paper towel-lined plates. Serve hot, or chill and serve cold.