Sous Vide Thai Shrimp 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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An Asian twist on the traditional mayo-based salad, this sous vide Thai Shrimp Salad recipe features large shrimp sous vide in coconut oil, chopped then tossed with mayo, curry powder, ginger, and coriander. Serve in a lettuce wrap or by itself for a satisfying summery meal.
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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

  • ½ cup (118 mL) mayonnaise

  • 1 teaspoon (5 mL) yellow curry powder

  • 1/2 teaspoon (2.5 mL) coriander

  • 3 tablespoons (45 mL) lime juice

  • 1 teaspoon (5 mL) minced shallots

  • 1 teaspoon (5 mL) minced fresh ginger

  • 1 teaspoon (5 mL) minced fresh garlic

  • 1 tablespoon (5 mL) fresno chili, seeded and finely diced

  • ¼ cup (59 mL) thinly sliced scallions

  • ¼ cup (59 mL) cilantro leaves


  • Step 1

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

  • Step 2

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

    • Finishing Steps

    • Step 0

      Remove the shrimp, reserving the cooking liquid, and roughly chop the shrimp.

    • Step 1

      Whisk together the mayo, curry powder, coriander, lime juice, shallots, ginger, garlic, chili, scallions, and cilantro. Stir in the shrimp and reserved cooking liquid, season with salt and pepper, and serve.

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135 F / 57.2 C Recipe Temp
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