Sous Vide Shrimp recipe makes the most tender and juicy shrimp that’s impossible to achieve with traditional methods. Ready in 20 minutes, this healthy dinner is so flavorful and lip-smacking delicious with the addictive honey garlic sauce. No more overcooked and chewy shrimp again. You can cook the shrimp from fresh or frozen!
Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 140ºF (60ºC).
Lightly season the shrimp with salt, pepper, and oil in a zip-top bag.
Seal the bag using the “water displacement” technique: seal all but one corner of the bag and slowly place it in a pot with cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Use a vacuum sealer if you have one.) Make sure to arrange in one layer. If your bag is not large enough, use multiple bags.
Once the temperature has reached 140ºF (60ºC), place the vacuum sealed bag in the water bath and set the timer for 20 minutes*. Make sure to submerge the shrimp completely in the water. Use heavy kitchen item to weigh it down if it’s floating. (Time-saving tip: while the shrimp is cooking, make honey garlic sauce, and steam some green vegetables.)
Make Honey Garlic Sauce
Add honey, soy sauce, minced garlic, and optional minced ginger in a mixing bowl.
In a skillet over medium heat, add the sauce, and cook for about 5 minutes until it thickens**. Remove from heat and set aside.
Mix the Shrimp with the Sauce
When the time goes off, remove shrimp from the bag (discard the juice). Toss the shrimp with the sauce
Garnish with green onions if desired. The sauce is excellent on rice and veggies on the side.
*If you use frozen shrimp, cook for 30 minutes in the sous vide water bath.
** If you prefer a thicker sauce, you can add cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the skillet.
You can leave the shrimp tails on if you like.
For plumper shrimp, toss it with 1/2 teaspoon baking soda 30 minutes before sous vide.