Super tender and buttery, sous vide recipe makes a classic butter-poached shrimp that’s absolutely delicious. Made in 15 minutes with only 3 simple ingredients, this might just be our favorite way to cook shrimp. Perfect for dinner, an appetizer, or in any recipe that calls for cooked shrimp.
This delicious shrimp recipe is so easy and quick with the sous vide precision cooker! Buttery and salty, the shrimp turn out perfectly tender in just a few minutes and are absolutely perfect for eating alone, adding to a recipe, or storing for meal prep. They’re also low carb and keto, which makes them ideal for sticking in the fridge and warming up when hunger strikes!
How To Make Sous Vide Shrimp
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Fill a pot or other heat-resistant container about a third to halfway full of hot or warm water.
Preheat your sous vide precision cooker to 135º F.
Toss the shrimp with the baking soda in a bowl.
Place the shrimp in a 1 gallon plastic sandwich bag or vacuum seal bag as flat as you possibly can.
Add the butter slices on top of the shrimp, spreading evenly so all the shrimp gets covered. Seal the bag.
Cook in 135º F water bath for 15 minutes.
Remove the bag and unseal. Sprinkle the salt inside and toss gently with the melted butter to get fully coated.
Remove the shrimp from the bag and serve.
Top Tips For Making
- Don’t skip the baking soda! It makes the shrimp tender and not rubbery. I tried this recipe without it, and I cannot recommend making sure it use it enough!
- If you’re not ready to eat your shrimp after cooking, you can keep it in the sealed bag in the fridge for up to 3 days. When you’re ready to eat it, just warm it up in the same temperature water bath. This is great for meal prep!
- If you are making this recipe to eat in a cold recipe, remove the shrimp from the bag after cooking and transfer to a container or another bag. Otherwise the butter will solidify!
More Sous Vide Recipes
- Healthy Sous Vide Egg Bites with Bacon Recipe (Made in Oven, Whole30, Paleo)
- Sous Vide Turkey Breast in a Vermicular Musui-Kamado
- Perfect Sous Vide Eggs
- Easy Sous Vide Chicken Breast Recipe
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Sous Vide Shrimp
- Sous vide precision cooker
- 1 pound large shrimp peeled and deveined
- 2 ounces butter chilled, cut into 4-6 slices
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Fill pot or other heat-resistant container about a third to halfway full of hot or warm water. Preheat sous vide precision cooker to 135º F. Toss shrimp and baking soda in bowl. Place shrimp in 1 gallon plastic sandwich bag or vacuum seal bag as flat as possible. Add butter slices on top of shrimp. Spread evenly so all shrimp is coated. Seal the bag.
- Cook in 135º F water bath for 15 minutes.
- Remove bag from water and unseal. Sprinkle salt inside. Gently toss to get shrimp fully coated. Remove the shrimp from the bag and serve.
- Baking soda: Important to keep shrimp tender. Do not skip!
- For later use: Do not unseal bag and keep in fridge up to 3 days. When ready to serve, warm up in same temperature water bath.
- For use in cold recipe: Transfer shrimp to another container or bag after cooking to keep butter from solidifying.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
I love seafood with a variety of different wines, and these shrimp go especially well with:
– Sauvignon Blanc, like 2019 Fiddleneck Sauvignon Blanc from North Coast, California
– Pinot Noir, like 2018 Middle Jane Pinot Noir from Willamette Valley, Oregon
– Pinot Grigio, like 2019 Che Fico Pinot Grigio from DOC delle Venezie, Italy