Sous Vide Shrimp with Sweet Corn and Shiitake Salad


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!)

  • Rate This
Recipe Temp 135 F / 57.2 C
Recipe Time
Prep Time
This simple sous vide shrimp is paired with summery sweet corn, meaty mushrooms and zesty lime resulting in the perfect seasonal side or main dish.
Read More

Ingredients for 4

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

  • Kosher salt and freshly ground black pepper

  • 8 ounces (56 g) fresh shiitake mushrooms, thinly sliced

  • 3 cups (711 mL) fresh corn kernels

  • 5 tablespoons (75 mL) extra-virgin olive oil

  • 2 tablespoons (30 mL) lime juice

  • 3 tablespoons (45 mL) minced fresh chives

  • 2 tablespoons (30 mL) minced fresh parsley

  • 2 tablespoons (30 mL) minced shallots

  • 2 tablespoons (30 mL) minced shallots


  • Step 1

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

  • Step 2

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

    • Finishing Steps

    • Step 1

      Set your oven to 450 degrees and toss the mushrooms with 2 tablespoons (30 mL) of the olive oil. Season with salt and pepper and cook until mushrooms are golden brown, about 10 minutes.

    • Step 2

      Toss the corn with the remaining olive oil, lime juice, herbs, shallots, garlic, and cooked mushrooms. Season with salt and pepper, top with shrimp, and serve.

Latest Comments

135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time