Sous vide shrimp at 140 degrees F for 15 minutes, then serve with veggies, rice and my recipe for avocado cream sauce or make shrimp tacos! You can use fresh or frozen shrimp.
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.
Serve shrimp with rice and your favorite veggies and top with avocado cream sauce, or make shrimp tacos with corn tortillas and shredded cabbage.
- If using frozen shrimp:
- There will be a lot more liquid in the bag and you should discard this after cooking
- Your new minimum cook time is 30 minutes
- If you're not ready to eat immediately after sous viding, store in the fridge up to 3 days in sealed bag.
Calories: 346kcal, Carbohydrates: 5g, Protein: 32g, Fat: 22g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 421mg, Sodium: 1681mg, Potassium: 338mg, Fiber: 2g, Sugar: 1g, Vitamin A: 616IU, Vitamin C: 15mg, Calcium: 251mg, Iron: 3mg