Peppered Shrimp using Sous Vide

Perfectly cooked shrimp. Fantastic, flavorful dipping sauce. What else could you ask for? These peppered shrimp, cooked using sous vide, didn’t last long at all around here. Nice and peppery, the shrimp are super tasty. The sauce is buttery and herbaceous. You might have a bit of the sauce left over, so serve the shrimp with some grilled or toasted bread for soppin’.

Peppered Shrimp using Sous Vide

Sometimes You Have To Get Sneaky

I searched and searched my pantry and could not find allspice berries. Then it struck me! There’s allspice berries in pickling spice! Boom! So I just picked a few out and off I went to make my sous vide peppered shrimp. If you don’t have any allspice berries, don’t fret. The shrimp will still be great. And peppery.

This is easily some of the best tasting shrimp I’ve ever had. The sous vide process cooked each and every one perfectly. And consistently. And the flavor was absolutely amazing. I’ve eaten my share of shrimp. This is Top 5 amongst of all of them.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
Peppered Shrimp using Sous Vide
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5 from 1 vote

Peppered Shrimp using Sous Vide

If you don't have any allspice berries, don't fret. The shrimp will still be great. And peppery.
Course Appetizer or Main
Cuisine American
Keyword shrimp, sous vide
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 62kcal

Ingredients

Instructions

  • Set up your immersion circulator for 140 F.
  • Toss shrimp with the salt in a large bowl.
  • In a medium saucepan over medium heat, add the Worcestershire sauce, garlic, pepper, lemon juice, basil, oregano and cayenne. Whisk together and bring to a simmer.
  • Add the butter, 1 pat at a time, whisking until melted.
  • Remove from heat and let cool slightly before stirring in the shrimp, bay leaves and allspice.
  • Transfer to a vacuum-sealable bag and spread out evenly. Seal. NOTE: I put the bag into the fridge for 1 hour so that the liquid set up before sealing. This made it much easier to seal the bag.
  • Transfer to the immersion circulator and sous vide for 50 mins.
  • Remove and open bag. Transfer liquid to a bowl for dipping. Serve shrimp garnished with sliced green onion.

Nutrition

Calories: 62kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 334mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.

Grilled Shrimp with Spicy Lime Butter using Sous Vide

My wife proclaimed these sous vide then grilled shrimp with spicy lime butter to be the best shrimp I’ve ever made. I was shocked. No, not because these aren’t fantastic shrimp. They are fantastic shrimp. No, I was shocked because I have made literally 100s of shrimp variations. Almost all were great. So it’s saying something when these rocketed to the top of her list. And I have to agree. The perfect combination of citrus and garlic and a touch of heat, these truly are great shrimp! And easy to make to boot!

Grilled Shrimp with Spicy Lime Butter using Sous Vide

Grilling Is Preferred, But Not Required

You don’t have to have a grill to finish off these sous vide spicy lime butter shrimp. Just get a skillet (cast iron works best) nice and hot and toss the shrimp in. Cook for 30 seconds per side and remove immediately. No, you won’t get that wonderful grill flavor, but you’ll get that nice little crust on the shrimp, and that’s still great stuff!

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!

A grill basket makes grilling these shrimp much easier. And clean-up is much easier, too! I use a heavy-duty basket that has lasted me for years. I have a big one for jobs like this, and a smaller version for when it’s just the two of us.

Also try my sous vide grilled chicken breast and my peppered shrimp using sous vide.

Grilled Shrimp with Spicy Lime Butter using Sous Vide
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5 from 1 vote

Grilled Shrimp with Spicy Lime Butter using Sous Vide

You don't have to have a grill to finish off these sous vide spicy lime butter shrimp. Just get a skillet nice and hot and toss the shrimp in.
Course Appetizer or Main
Cuisine American
Keyword grilled, shrimp, sous vide
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 8kcal

Ingredients

  • 1 pound shrimp large, peeled, deveined
  • 2 cloves garlic
  • ½ medium jalapeno pepper sliced (optional)
  • ½ teaspoon dried red pepper flake use 1 teaspoon if skipping the jalapeno
  • ¼ teaspoon kosher salt
  • 1 tablespoon butter cut into 1/4ths
  • ½ lime sliced
  • fresh parsley chopped, for garnish

Instructions

  • Heat your sous vide water to 130 F.
  • Combine the garlic, jalapeno, dried red pepper and salt in a medium bowl. Add the shrimp and toss to coat.
  • Transfer the shrimp to a vacuum sealable bag and spread out evenly so they don't overlap.
  • Add the butter and lime and seal the bag.
  • Transfer bag to immersion circulator and cook for 15 minutes.
  • Meanwhile, fire up your grill for medium-high direct heat cooking.
  • Remove the bag from the water. Empty contents into a bowl. Remove the shrimp to a plate. Reserve the lime slices and jalapeno (if using).
  • Transfer the shrimp to the grill over direct heat. Cook for 30 seconds per side then remove to a serving platter.
  • Serve garnished with the parsley and reserved lime and jalapeno slices.

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.