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.
Servings 4
Calories 8kcal
Equipment
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.
Notes
Serve with a little cocktail sauce for dipping, too!
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