15-Minute Sous Vide Cilantro Lime Shrimp

15-Minute Sous Vide Cilantro Lime Shrimp

This recipe for juicy sous vide shrimp is so easy to make. You can use fresh or frozen shrimp. Sous vide at 140 degrees F for 15 minutes, then serve with veggies, rice and my recipe for avocado cream sauce!


Cilantro Lime Shrimp: – 1 pound shrimp, peeled and deveined – Salt and pepper – 2 tbsp lime juice, juice of 2 limes – 3 tbsp butter, cut into rough chunks – 1/4 cup cilantro, roughly chopped Avocado Cream Sauce: – 1/2 avocado, skin & pit removed, roughly diced – 1/4 cup sour cream – 1 tbsp lime juice – 1/2 tsp kosher salt

Preheat water bath using immersion circulator to 140 degrees F. (I like to use Everie containers for my water baths.)

Season shrimp with salt and pepper. Add them to a reusable vacuum seal bag or zipper top bag. Add lime juice and toss until shrimp are coated. Add butter and distribute evenly through the bag. Remove air from the bag.

While the shrimp is cooking, add all ingredients for the avocado cream sauce to a food processor. Process until smooth. Taste and add more lime juice or salt if you desire.