Sous Vide Shrimp with Summer Vegetable Noodle Salad

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 0

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

• Step 1

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

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