I’m very new to using sous vide. I was intrigued with it from the first time I heard of it because I knew it would (at the very least) help me with certain dishes that I’ve always had trouble getting cooked to perfection. Like cocktail shrimp. Sure, I can boil shrimp or roast them and I do a pretty good job. But sometimes I might over-cook them. That’s where sous vide comes to the rescue. There’s no such thing as me messing up with it. This sous vide shrimp cocktail is everything I could want in a shrimp cocktail. Easy and delicious, it was a big hit!
Cooking Time And Texture
Before tackling sous vide cocktail shrimp, I suggest you read this wonderful link about the best cook times for the shrimp. It’s not just a matter of getting the shrimp done, but what texture you want. In the recipe below I use the time and temperature that worked best for me. You may want your shrimp to have a little more ‘bite’. Or less. That’s why I highly recommend you read the link (here it is again) before jumping in. And once you have the desired time and temperature, make a note of it for the future.
Great For A Crowd
You can prepare multiple bags of the shrimp ahead of time. Even the day before you need them. Then just drop them into your water bath about 30 minutes before you are expecting guests. They’ll arrive to perfectly-cooked shrimp that look and taste amazing!
I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
- Pros have been doing it for years, and now you can…
I really loved the flavor that the bay leaf and lemon gave to the shrimp while they cooked in the vacuum bag. This is the easiest shrimp cocktail recipe you’ll ever make.
Also try my sous vide snow crab legs.
Sous Vide Shrimp Cocktail
Equipment
Ingredients
- 1 pound shrimp large, deveined, shells left on
- 2 large bay leaves
- 3 slices lemon plus more for serving
- cocktail sauce chilled, for serving
Instructions
- Pre-heat your sous vide water to 140 F.
- Place shrimp in a sealable or vacuum bag. Do not let the shrimp overlap each other.
- Add the bay leaves and lemon.
- Remove all of the air from the bag and close, or vacuum seal tight.
- Transfer to the sous vide and cook for 15 minutes.
- Meanwhile, create an ice bath by placing ice and water into a large bowl.
- When the shrimp are done remove from the sous vide and transfer the bag (unopened) to the ice bath. Keep submerged until the shrimp are chilled, 10-15 minutes.
- Open bag and remove shrimp. Serve with cocktail sauce and lemon slices.
Notes
Nutrition
- Pros have been doing it for years, and now you can…