This simple sous vide shrimp recipe is easy, quick, and perfect for eating alone or in other recipes
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.
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