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Grilled Shrimp with Spicy Lime Butter using Sous Vide

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
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 8kcal
Author Mike


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


  • 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.


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