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.
- 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