Sous Vide Shrimp Cocktail


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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This is a *super* simple recipe for shrimp cocktail — because with the Anova Sous Vide Precision Cooker, you never need to buy pre-cooked shrimp again. The shrimp can be refrigerated in the sealed bag for up to one day.

Ingredients for 4

  • 1 pound jumbo shrimp (16-20), peeled and deveined, with tails left on

  • Cocktail sauce, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F (57°C).

  • Step 2

    Place the shrimp 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 0

      When the timer goes off, remove the bag from the water bath. Transfer to an ice bath. When the shrimp are cooled to room temperature, transfer to the refrigerator. Refrigerate for at least 1 hour before serving with the cocktail sauce.

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135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time