Sous Vide Shrimp

(1127)

J. Kenji López-Alt

San Francisco

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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Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature requires precision. Let them cook just a few seconds too long—whether poaching, searing, or grilling—and they go from tender and plump to rubbery and tough. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so.
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Ingredients for 4

  • 1 1/2 pounds large peeled shrimp (about 700g)

  • Kosher salt

  • 1/2 teaspoon baking soda

  • Extra virgin olive oil or butter (optional)

  • Aromatics such as garlic, shallots, tarragon, or parsley (optional)

Directions

  • Step 1

    Set Anova Sous Vide Precision Cooker to desired temp. Multiple options available to choose from in drop down menu.

  • Step 2

    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.

  • Step 3

    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).

    • Finishing Steps

    • Step 0

      Remove shrimp from bag to a paper towel-lined plates. Serve hot, or chill and serve cold.

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130 F / 54.4 C Recipe Temp
Recipe Time
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