Sous Vide Shrimp with Lemon and Ginger


I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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This is such a quick and flavorful dish that there’s no excuse not to make it often. It’s one of those dishes you can decide to make as soon as you walk in the door and have it ready 30 minutes later. This dish really is a special occasion meal that can happen on any weeknight. It is, of course, every bit good enough for company. (We can easily consume ½ pound of shrimp per person in this house; you decide how YOU want to share—or not—the pound called for here!) Note: I tested serving the shrimp straight from the bag as well as seared on the stove. I love steamed shrimp, so didn’t miss any textural element the sear gives the shrimp. If you prefer that slight bit of crust from the sear, by all means, do the sear, but do not sear any longer than 45 seconds per side—you will overcook the shrimp. These shrimp are also every bit as good served as a cold dish, mixed into a salad.
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Pro-level cooking techniques made simple.

Ingredients for 2

  • 1 pound medium to large shrimp, thawed, peeled and deveined

  • 3 scallions, thinly sliced

  • 1 tablespoon grated ginger

  • 1 clove garlic, peeled and crushed

  • 1/2 teaspoon sesame oil

  • Zest and juice of of 1/2 lemon

  • 2 teaspoons sesame seeds

  • 1 teaspoon soy sauce

  • 1 teaspoon vegetable oil, optional

  • Cooked soba noodles or rice, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).

  • Step 2

    In a medium bowl, mix shrimp, scallions, ginger, garlic, sesame oil, and lemon zest.

  • Step 3

    Transfer shrimp to a large zipper lock bag and seal using the water immersion technique. Take care to keep shrimp in a single layer as much as possible. Place the bag in the water bath and set the timer for 15 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Empty the contents of the bag into a medium bowl and toss with sesame seeds, soy sauce, and lemon juice.

    • Step 1

      Optional: Heat vegetable oil oil in a nonstick skillet over high heat. When the oil is shimmering, add the shrimp. Sear for 45 seconds per side. Immediately transfer to a serving plate.

    • Step 2

      Serve shrimp with cooked soba noodles or rice.

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131 F / 55 C Recipe Temp
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