This delicious shrimp recipe is so easy and quick with the sous vide precision cooker! Buttery and salty, the shrimp turn out perfectly tender in just a few minutes and are absolutely perfect for eating alone, adding to a recipe, or storing for meal prep. They’re also low carb and keto, which makes them ideal for sticking in the fridge and warming up when hunger strikes!
How To Make It
Chef’s Tips
Don’t skip the baking soda! It makes the shrimp tender and not rubbery. I tried this recipe without it, and I cannot recommend making sure it use it enough!If you’re not ready to eat your shrimp after cooking, you can keep it in the sealed bag in the fridge for up to 3 days. When you’re ready to eat it, just warm it up in the same temperature water bath. This is great for meal prep!If you are making this recipe to eat in a cold recipe, remove the shrimp from the bag after cooking and transfer to a container or another bag. Otherwise the butter will solidify!
More Sous Vide Recipes
Healthy Sous Vide Egg Bites with Bacon Recipe (Made in Oven, Whole30, Paleo)Sous Vide Turkey Breast in a Vermicular Musui-KamadoPerfect Sous Vide EggsEasy Sous Vide Chicken Breast Recipe
