Ingredients
Method
- Thaw your frozen shrimp in cold water for 30 minutes - 1 hour, and then drain the water after the shrimp thaws.
- Place the thawed shrimp in a medium or large bowl, sprinkle baking soda over them, and then combine. Let the shrimp rest for about 30 minutes. This step ensures juicy and tender shrimp.
- Using a sous vide cooker, preheat your sous vide water bath to your preferred level of doneness.
- After 30 minutes, add salt, pepper, lemon juice, Italian seasoning, and olive oil to the shrimp and then combine.
- Place your seasoned shrimp in a sous vide bag or ziplock bag. Gently remove as much air from the bag using a vacuum sealer or the water displacement method. Also, try your best to make sure that the shrimp are in a single layer.
- Cook the shrimp in the preheated water bath for the recommended times for different doneness levels. After cooking, place the sous vide shrimp on paper towel-lined plates to absorb excess moisture.
- Save the juice that's in the vacuum bag and drizzle the succulent shrimp with the juice. Optionally, you can garnish your shrimp sous vide with fresh parsley.
- Serve the sous vide shrimp with cocktail sauce, white wine, or a squeeze of lemon juice. Enjoy!
Notes
The recommended temperatures for different doneness:
Rare (Very Tender): 120°F (49°C) - 130°F (54°C)
Medium (Tender): 130°F (54°C) - 140°F (60°C)
Well-Done (Traditional): 140°F (60°C) - 150°F (66°C)
Ingredients in this Sous Vide Shrimp recipe.
Raw Shrimp (Peeled and Deveined): Raw shrimp's natural sweetness and delicate texture make it perfect for sous vide cooking. You can use shell-on shrimp for this recipe.
Kosher Salt and Black Pepper: Kosher salt and black pepper are the foundational seasonings for this recipe, enhancing the shrimp's natural flavors. Salt enhances the shrimp's taste, while pepper adds a subtle kick to them. Feel free to use sea salt as a substitute for kosher salt, and white pepper instead of black pepper for a milder flavor profile.
Lemon Juice: Lemon juice adds a citrusy element and cuts through the richness of the shrimp. The acidity it provides enhances the overall balance of flavors. Substituting it with lime juice, lemon zest or orange zest works as well.
Italian Seasoning: Italian seasoning brings a blend of dried herbs, typically including oregano, basil, thyme, and rosemary. This mixture adds depth and infuses the shrimp with aromatic flavors. If you don't have Italian seasoning, feel free to use a combination of dried herbs such as oregano, basil, and thyme.
Olive Oil: Olive oil adds richness and a subtle fruity flavor to the shrimp. It also helps in the distribution of flavors during the sous vide process. For a different flavor profile, you can use avocado oil or melted unsalted butter as a substitute.
Baking Soda: Baking soda is a unique addition to this recipe that helps tenderize the shrimp, and results in shrimp with a more succulent and juicy texture. Avoid using baking powder because it will change the taste and texture of your shrimp.