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. Preheat to 125 degrees F for very rare, 130 degrees F for rare, 135 degrees F for medium-rare, and 140 degrees F for medium. 140 degrees F is my favorite.

Season shrimp with salt and pepper. Add them to a 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 the air using a vacuum sealer or other air removal method.

Once the water bath is preheated, add the bag of shrimp. Cook for a minimum of 15 minutes, up to an hour.

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.

Remove shrimp from bag and toss with cilantro. Discard the liquid in the bag.