Sous Vide Poached Shrimp

Sous Vide Poached Shrimp
Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature can be a bit hit or miss. With a sous vide cooker, you don’t have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. Sous vide also allows you to achieve textures that you can’t really achieve through more traditional methods and affords you the opportunity to infuse the shrimp with flavor while they cook. This recipe delivers basic poached-style shrimp, like the kind you’d serve chilled in a shrimp cocktail.

Sous Vide Shrimp Cooking Temperature

125°F (52°C) — Translucent, semi-raw with a soft, buttery texture.
130°F (54°C) — Nearly opaque, very tender with a hint of firmness.
135°F (57°F) — Barely opaque, moist, juicy, and tender.
140°F (60°C) — Traditional poached texture with good bounce and a crisp, juicy bite.

Why It Works

  • Cooking shrimp sous vide ensures consistently plump, juicy, flavorful results.
  • Tossing the shrimp with baking soda firms up their texture.


  • 1 1/2 pounds large peeled shrimp (about 700g)
  • Kosher salt
  • 1/2 teaspoon baking soda
  • Extra virgin olive oil or butter (optional)
  • Aromatics such as garlic, shallots, tarragon, or parsley (optional)


  1. Set your sous vide water bath to desired temperature according to the chart above.
  2. In a large bowl, toss shrimp with 1/2 teaspoon kosher salt and the baking soda.
  3. Place shrimp in a heavy duty zipper-lock bag or a vacuum bag. If desired, add 1 to 2 tablespoons (15 to 30ml) olive oil or butter and aromatics.
  4. Remove all air from bag using the water displacement method or a vacuum sealer. Press shrimp into a single layer.
  5. Add bagged shrimp to preheated water bath and cook for at least 15 minutes and up to 1 hour (the texture should show very little variation within this time frame).
  6. Remove shrimp from bag to a paper towel-lined plates.
  7. Serve hot, or chill and serve cold.

Cook’s Notes

You can also cook shell-on shrimp. They will be more flavorful, but you’ll either have to shell before serving, or have diners shell them on their own (or just eat the shells, they’re delicious). For shell-on shrimp, add 5 minutes to the minimum cooking time.


Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas

  • 8 (6-inch) flour tortillas

Shrimp Mixture

  • 2 tablespoons butter
  • 1/2 cup red bell pepper, diced finely
  • 1/2 cup white onion, diced finely
  • 2 cloves garlic, minced
  • 1 pound shrimp, peeled and deveined and chopped into 1 inch pieces
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 cup salsa verde
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup sour cream


  1. Preheat oven to 350 degrees and spray a 9×13 pan with cooking spray.
  2. For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
  3. Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don’t want the shrimp to be overcooked.
  4. Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.
  5. For the Sauce: In a large skillet melt the butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.
  6. Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until melted. You can remove mixture from the heat and stir in the green salsa and sour cream.
  7. Add 1 cup of the sauce to the reserved shrimp mixture and stir.
  8. Fill a tortilla with ⅓ cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
  9. Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.
  10. Remove from the oven and let the enchiladas sit for 10 minutes before serving.

Linguine with Crab

Linguine with Crab


  • 1 lb linguine
  • 5 Tablespoons Extra Virgin Olive Oil
  • 2 cloves garlic, thinly sliced
  • 6 Tablespoons  dry white wine
  • 2 cups chopped shelled king crabmeat
  • 3 Tablespoons  chopped fresh parsley
  • 2 fresh red chili peppers, seeded and sliced
  • Salt and freshly ground pepper


  1. In large pot of boiling salted water, cook pasta for 10 minutes or until al dente.
  2. Meanwhile, in large skillet set over medium-high heat, heat 3 tablespoons olive oil; gently sauté garlic for 1 minute.
  3. Add wine; cook until reduced by half.
  4. Add crabmeat, parsley and chilies; cook for 1 minute or until heated through.
  5. Season with salt and pepper to taste.
  6. Drain pasta; toss with crabmeat mixture.
  7. Serve with remaining olive oil drizzled over top.


Cajun Shrimp Pasta


  • 1 1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled, deveined, and patted dry
  • 3 Tablespoons Olive Oil; more as needed
  • 1 Tablespoons Cajun spice mix
  • 1 cup chopped sweet onion
  • 1/2 cup dry white wine
  • 1 28-oz. can diced tomatoes, preferably San Marzano
  • 2 Tablespoons finely chopped garlic
  • 12 oz. orzo
  • 1/4 cup heavy cream
  • 3 Tablespoons sliced scallions (white and light-green parts) Hot sauce, for serving


  1. Add this quick and tasty recipe to your stable of go-to weeknight meals.
  2. Toss the shrimp with 1 Tablespoon of the olive oil in a medium bowl and the Cajun spice mix, making sure that the shrimp is evenly coated.
  3. Heat 1 Tablespoon of the olive oil in a 12-inch skillet over medium-high heat until shimmering.
  4. Add half of the shrimp and cook until they start to turn bright pink, about 1 minute.
  5. Turn and cook on the other side for another 30 seconds, or until just cooked through.
  6. Transfer the shrimp to a plate and repeat with the remaining shrimp, adding more oil if necessary.
  7. Transfer the second batch of shrimp to the plate and reserve.
  8. Add the remaining 1 Tablespoon oil to the skillet over medium heat.
  9. Add the onions and cook, stirring often, until they begin to brown, about 5 minutes.
  10. Add the wine and cook until the pan is dry, about 5 minutes.
  11. Add the tomatoes and garlic, and cook, stirring occasionally, for 10 more minutes.
  12. Add the shrimp and the cream to the sauce and heat through, being careful not to allow the sauce to boil.
  13. Meanwhile, bring a large pot of well-salted water to a boil. Cook the orzo according to package directions until al dente. Drain, reserving 1/2 cup of the cooking water.
  14. Toss the shrimp sauce with the orzo and transfer to a large shallow bowl.
  15. Add a little of the cooking water to loosen, if necessary.
  16. Top with the scallions and serve with hot sauce.

One Skillet Shrimp and Pasta Scampi


  • 11 Large Garlic Cloves, Minced – DIVIDED
  • Olive Oil – DIVIDED
  • 3 Tablespoons Parsely, Minced
  • 3 Tablespoons Fresh Lemon Juice
  • 1 Teaspoon Fresh Lemon Zest
  • 1 Pound Shrimp, Large or Extra Large
  • Salt
  • Black Pepper
  • 1/8 Teaspoon Sugar
  • 1/4 Teaspoon Red Pepper Flakes
  • 1/2 Cup White Wine
  • 3 Cups Water
  • 2 Cups Chicken Broth
  • 12 Ounces or 4 1/2 Cups Dried Campanelle Pasta

One Skillet Shrimp and Pasta Scampi


  1. In a small bowl combine 2 cloves of finely minced garlic, 2 tablespoons of olive oil, parsley, lemon juice and lemon zest. Set aside.
  2. In a medium bowl add the shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and sugar and toss to evenly coat.
  3. Heat 1 Tablespoon olive oil in a 12 inch nonstick skillet over high heat until just smoking. Add the shrimp in a single layer. Allow shrimp to brown without stirring for about 1 minute. Stir and continue to cook until the shrimp are pink and the center is opaque. Remove shrimp to a bowl, cover and set aside.
  4. Cool skillet for about a minute. Add the remaining 2 tablespoons of olive oil, 9 cloves of minced garlic and red pepper flakes and cook on low for a few minutes, stirring often. Stir in wine and increase the heat to medium high and simmer for a few minutes until most of the wine has evaporated.
  5. Stir in water, chicken broth and 1/2 teaspoon salt. Add the pasta and increase the heat to high, cooking at a vigorous simmer, stirring frequently, until the pasta is al dente and the liquid has thickened, approximately 15 minutes. Add the shrimp back to the skillet with any juices that have accumulated and heat until the shrimp are just warmed through. Remove the skillet from the heat and add the reserved garlic, lemon juice and olive oil mixture. Adjust seasonings and serve.

Old Bay Shrimp Salad

Old Bay Shrimp Salad

  • 2 pounds large shrimp (31-35 per pound), shell-on and deveined (see note)
  • 1/2 cup mayonnaise, best quality such as Hellman’s or Duke’s
  • 1-1/2 teaspoons Old Bay seasoning
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 cup finely diced celery
  • 1/4 cup finely sliced scallions, white and green parts


  1. Bring a large pot of water to a boil over high heat.
  2. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes (the water needn’t return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking.
  3. Shell the shrimp and devein if necessary.
  4. In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce.
  5. Stir in the cooked shrimp, celery and scallions.
  6. Taste and adjust seasoning if necessary.
  7. Chill in the refrigerator until ready to serve.

Cook’s Note

  • If using cooked PEELED shrimp, you’ll need just 1 pound.
  • The salad will keep for 2 days, covered, in the refrigerator.

Ginger, Garlic & Chili Shrimp

Ginger, Garlic & Chili Shrimp

For the Brine

  • 1/4 cup kosher salt
  • 2-1/2 tablespoons sugar
  • 2-1/2 tablespoons chili powder
  • 4 cups water
  • 2 pounds shrimp, peeled and deveined (defrosted)

For Cooking

  • 1/4 cup vegetable oil
  • One 4-inch x 1-inch piece fresh ginger, peeled and finely chopped (about 1/4 cup)
  • 4 large garlic cloves, peeled and finely chopped (about 2 tablespoons)
  • 4 teaspoons sugar


  1. In a medium bowl, combine the salt, sugar, chili powder and water. Whisk until the sugar and salt are dissolved. Drop in the shrimp and let stand at room temperature for 20 minutes.
  2. Heat the oil in a 12-inch sauté pan (preferably nonstick) over medium heat.
  3. Add the ginger and garlic and cook, stirring constantly with a wooden spoon, for 1 minute.
  4. Add the sugar and continue stirring until the garlic is pale gold, 1-2 minutes more. Do not let the garlic turn dark brown.
  5. Drain the shrimp in a colander, and immediately add to the pan. Increase the heat to medium-high and cook, stirring constantly, until the shrimp are pink and barely firm, another 3-4 minutes.
  6. Serve immediately with rice.