Sous Vide Shrimp with Summer Vegetable Noodle Salad
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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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
Set the Anova Sous Vide Precision Cooker to 135°F.
Season the shrimp with salt and pepper and seal with coconut oil in a plastic zip or vacuum bag and cook for 30 minutes.
Whisk together the lime juice, fish sauce, water, sugar, garlic, and chile in a large bowl.
Add the noodles, shrimp and cooking liquid, cucumber, carrot, herbs, and peanuts and toss everything together to coat thoroughly.