Sous vide cooking has become an increasingly popular technique for cooking shrimp perfectly every time. There are several benefits to cooking shrimp sous vide:
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1. Consistent Results
One of the biggest advantages of sous vide cooking is the ability to achieve very consistent results. Since the shrimp are cooked in a precisely temperature controlled water bath, it removes most variables that can lead to over or undercooking. You can expect the texture and doneness of the shrimp to come out the same each time when following the proper time and temperature.
2. Enhanced Flavor and Texture
Cooking shrimp sous vide allows you to achieve an amazingly tender texture due to the low and slow cooking process. The shrimp come out juicy and succulent.
Cooking sous vide also allows the shrimp to soak up flavors from any herbs, spices or marinades added before sealing. The vacuum sealing concentrates the flavors further. This results in shrimp with an intense and delicious flavor.
3. Easy and Convenient
Once the sous vide water bath is up to temperature, cooking shrimp sous vide is very easy. Simply vacuum seal the shrimp with seasoning, drop them in the water bath and set a timer.
The shrimp can be held in the water bath even after reaching desired doneness without worrying about overcooking. This makes it convenient for timing dishes to finish cooking all at once.
How to Sous Vide Shrimp
Cooking shrimp sous vide takes some preparation but the process itself is straightforward. Here are the steps:
1. Preparing the Shrimp
The preparation for sous vide shrimp is very important. Start with fresh shrimp that have not been previously frozen. Peel, devein and dry the shrimp thoroughly – any moisture on the exterior can impact flavor infusion.
For more tender shrimp, butcher them by cutting through the back partway through to the belly. This allows seasonings to better penetrate the meat.
2. Choosing the Right Temperature and Time
The two keys to perfect sous vide shrimp are the temperature and cooking time. Here are guidelines based on shrimp size:
- Small shrimp (100 grams or less) – 55°C for 15 minutes
- Medium shrimp (100-150 grams) – 55°C for 18-22 minutes
- Jumbo shrimp (150 grams+) – 60°C for 18-22 minutes
Higher temperatures like 60°C will result in firmer, dense shrimp texture. Lower temperatures like 55°C give silkier, more tender results.
3. Seasoning and Flavoring
One benefit of sous vide cooking is infusing bold flavors into the shrimp. Experiment with herbs, spices, garlic, citrus, butter and more. Apply dry rubs or marinate the shrimp in sauces before sealing.
Vacuum sealing concentrates the flavors, so use strong seasonings. Spices like chili, paprika and cayenne work well to give spicy heat.
4. Vacuum Sealing the Shrimp
After seasoning, seal the shrimp in vacuum bags using a vacuum sealer. This protects the shrimp during cooking and compresses the flavors into the meat.
Make sure no air remains sealed inside, as this can cause oxidation and off flavors. Sealing in small batches results in more even cooking.
5. Cooking the Shrimp
Set up the sous vide cooker and bring the water to the desired temperature. For precise control, use an immersion circulator or sous vide precision cooker with a built in thermometer.
Gently lower the sealed bags into the water bath. Weight them down with sous vide weights if they begin to float. Cook for the minimum time according to shrimp size.
6. Finishing and Serving
Once cooked, plunge the bags into an ice bath for 10-15 minutes. This rapid chilling stops the cooking process, preserving texture. Remove the shrimp from the bags and pat dry.
To serve, you can prepare the shrimp as is, or add pan searing, grilling, glazing or incorporation into another dish. Enjoy your perfect sous vide shrimp!
Sous Vide Shrimp Recipes
The mild flavor and versatile texture of shrimp cooked sous vide lends well to all kinds of flavor profiles. Here are some tasty sous vide shrimp recipes to try:
1. Garlic Butter Sous Vide Shrimp
- Peel and devein jumbo shrimp
- Coat with minced garlic, lemon zest, salt and pepper
- Vacuum seal with melted butter
- Cook at 55°C for 20 minutes
- Unseal bag and toss in parsley before serving
2. Lemon Herb Sous Vide Shrimp
- Peel, devein and butterfly medium shrimp
- Marinate 15 minutes in olive oil, lemon juice, oregano, thyme
- Vacuum seal shrimp and marinade
- Cook at 60°C for 18 minutes
- Finish with fresh lemon juice and chili flakes
3. Spicy Cajun Sous Vide Shrimp
- Peel, devein and butterfly jumbo shrimp
- Toss in Cajun seasoning blend
- Vacuum seal with butter
- Cook at 60°C for 20 minutes
- Finish with scallions and hot sauce if desired
4. Sous Vide Shrimp Cocktail
- Peel, devein and butcher small shrimp
- Toss with Old Bay seasoning
- Vacuum seal with lemon slices
- Cook at 55°C for 15 minutes
- Chill in ice bath, serve with cocktail sauce
5. Sous Vide Shrimp Scampi
- Sauté onions, garlic, shallots in olive oil
- Deglaze pan with white wine and lemon juice
- Reserve marinade and blend with butter
- Peel, devein and vacuum seal shrimp with marinade
- Cook at 55°C for 18 minutes
- Serve shrimp over pasta or rice
Tips for Sous Vide Shrimp Success
To achieve tender, juicy, flavor-packed sous vide shrimp, keep these tips in mind:
1. Use Fresh or Thawed Shrimp
Avoid cooking shrimp straight from frozen using the sous vide method. Thaw them first for the most tender and evenly cooked results.
2. Avoid Overcooking
It is easy to go overboard on the time due to sous vide’s hands-off approach. Use a kitchen timer and stick within minimum guidelines.
3. Experiment with Different Seasonings
Take advantage of sous vide’s flavor infusion capabilities. Curry, jerk seasoning, citrus and fresh herbs all add bold notes.
4. Use a Reliable Sous Vide Machine
An accurate, high quality sous vide circulator or water oven ensures perfect doneness and reduces food safety risks.
5. Consider Using an Ice Bath for Rapid Cooling
Plunging the cooked shrimp into ice water halts carryover cooking for a better texture.
Frequently Asked Questions about Sous Vide Shrimp
If you are new to sous vide shrimp, here are answers to some common questions:
1. Can You Sous Vide Frozen Shrimp?
It is best to thaw shrimp before cooking sous vide. Frozen shrimp risks unsafe temps and poor texture results.
2. How Long Does It Take to Sous Vide Shrimp?
15-22 minutes is ideal depending on size. Smaller shrimp cook faster, while larger shrimp need a longer time.
3. Can You Sous Vide Shrimp in the Shell?
Yes, but for food safety, shells should be peeled off post-cooking. Shelled shrimp allows better seasoning absorption.
4. What Size Shrimp Is Best for Sous Vide Cooking?
Medium to jumbo shrimp work well, as the longer cook time gives texture rarely achieved with quick cooking. Avoid tiny shrimp.
5. Can You Reheat Sous Vide Shrimp?
Yes, sous vide shrimp can be sealed and reheated in the water bath or hot skillet. The texture holds up well to reheating.
Sous vide takes the guesswork out of cooking perfect shrimp. Follow proper guidelines for preparation, temperature, time and seasoning for restaurant-quality results at home. Take advantage of sous vide’s consistency and flavor infusion abilities for some of the best shrimp you have ever tasted!
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