Sous Vide Sriracha Buttered Shrimp

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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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Everyone’s favorite hot sauce, sriracha, along with butter and a few other flavorful ingredients, make a wonderful glaze for sous vide shrimp. For extra texture, top these with thinly-sliced, toasted almonds.

Ingredients for 2

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

  • 4 tablespoons unsalted butter, melted

  • 4 tablespoons Sriracha

  • 1 tablespoon freshly squeezed lemon juice

  • 1 clove garlic, finely minced

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons thinly sliced scallions

  • 2 tablespoons sliced almonds, toasted (optional)

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F (57°C).

  • Step 2

    In a small bowl, whisk together the butter, sriracha, lemon juice, garlic, salt, and black pepper.

  • Step 3

    Combine the butter mixture and shrimp and in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving bowl. Sprinkle with scallions and almonds (if using), and serve.

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135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time