Sous Vide Shrimp with Summer Vegetable Noodle Salad

(4)

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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For this summery, Vietnamese-inspired recipe, shrimp is sous vide in coconut oil then tossed with vermicelli noodles, spices, herbs, and vegetables for a flavorful one-dish dinner that can be served hot or cold.
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Ingredients for 4

  • 1 pound (453 g) large shrimp (16-20), peeled and deveined

  • kosher salt and freshly ground black pepper

  • 1 tablespoon (15 mL) coconut oil

  • 3 tablespoons (45 mL) lime juice

  • 2 tablespoons (30 mL) fish sauce

  • 2 tablespoons (30 mL) water

  • 1 tablespoon (15 mL) granulated sugar

  • 1/2 teaspoon (2.5 mL) minced garlic

  • 1 teaspoon (5 mL) minced fresh ginger

  • 1 fresno chile, seeded and finely diced

  • 8 ounces (56 g) rice vermicelli noodles, cooked

  • 2 cups (474 mL) thinly sliced English cucumber

  • 1 cup (237 mL) grated carrot

  • 1/2 cup (118 mL) cilantro leaves

  • 1/2 cup (118 mL) mint leaves

  • 1/2 cup (118 mL) thinly sliced scallions

  • 1/2 cup (118 mL) chopped roasted peanuts

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F.

  • Step 2

    Season the shrimp with salt and pepper and seal with coconut oil in a plastic zip or vacuum bag and cook for 30 minutes.

    • Finishing Steps

    • Step 1

      Whisk together the lime juice, fish sauce, water, sugar, garlic, and chile in a large bowl.

    • Step 2

      Add the noodles, shrimp and cooking liquid, cucumber, carrot, herbs, and peanuts and toss everything together to coat thoroughly.

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135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time