Sous Vide Lemon Butter Shrimp: A Perfectly Cooked Delight

Imagine succulent, perfectly cooked shrimp bathed in a luscious lemon butter sauce, each bite bursting with flavor. Thanks to the magic of sous vide cooking, this culinary dream is easily achievable in your own kitchen. This recipe will guide you through the process of creating restaurant-quality Sous Vide Lemon Butter Shrimp that is sure to impress your family and friends.

Why Sous Vide for Shrimp?

Sous vide, meaning “under vacuum” in French, is a cooking technique that involves sealing food in a bag and immersing it in a temperature-controlled water bath. This method offers several advantages, particularly when cooking delicate seafood like shrimp:

• Precise Temperature Control: Sous vide eliminates the risk of overcooking. By setting the water bath to the precise temperature you desire, you can ensure that the shrimp cooks evenly and reaches the perfect level of doneness. Shrimp becomes rubbery when overcooked, a problem completely avoided with sous vide.
• Enhanced Flavor Infusion: Cooking the shrimp in a sealed bag with lemon, butter, and herbs allows the flavors to deeply penetrate the shrimp, resulting in a more intense and flavorful dish.
• Consistent Results: Once you master the technique, you can consistently replicate perfect shrimp every time. No more guessing or relying on visual cues that can lead to inconsistent results.
• Tender and Juicy Shrimp: Sous vide cooking results in incredibly tender and juicy shrimp, as the low and slow cooking process prevents them from drying out.

Ingredients You’ll Need

Here’s what you’ll need to create this delectable dish:

• 1 pound large shrimp, peeled and deveined (tail on or off, your preference)
• 4 tablespoons unsalted butter, cut into pats
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (for searing, optional)

Ingredient Notes and Substitutions

• Shrimp Size: While this recipe calls for large shrimp, you can adjust the cooking time slightly based on the size of your shrimp. Smaller shrimp will require a shorter cooking time.
• Butter: Unsalted butter is recommended to control the saltiness of the dish. You can use salted butter, but be sure to adjust the amount of added salt accordingly.
• Lemon Juice: Fresh lemon juice is essential for the best flavor. Avoid using bottled lemon juice.
• Garlic: Freshly minced garlic provides the most pungent and flavorful results. Garlic powder can be used as a substitute in a pinch, but the flavor will not be as intense.
• Parsley: Fresh parsley adds a bright, herbaceous note to the dish. Other herbs like dill or chives can also be used.
• Red Pepper Flakes: These are optional, but they add a pleasant touch of heat. Adjust the amount to your preference, or omit them entirely if you prefer a milder flavor.
• Olive Oil: This is used for searing the shrimp after the sous vide process, which is optional but adds a nice texture and color. You can use other cooking oils with a high smoke point, such as avocado oil or grapeseed oil.

Equipment Needed

• Sous Vide Immersion Circulator: This is the heart of the sous vide setup. It heats and circulates the water to maintain a consistent temperature.
• Large Pot or Container: You’ll need a container large enough to hold the water and your sous vide immersion circulator.
• Vacuum Sealer (or Ziplock Bag): A vacuum sealer is ideal for creating a tight seal, but a Ziplock bag with the water displacement method also works well.
• Vacuum Seal Bags (or Ziplock Bags): Use bags that are specifically designed for sous vide cooking.
• Tongs: For handling the hot bag and shrimp.
• Skillet (Optional): If you choose to sear the shrimp after sous vide.

Step-by-Step Instructions

Follow these detailed steps to create perfect Sous Vide Lemon Butter Shrimp:

Step 1: Prepare the Shrimp

Rinse the shrimp under cold water and pat them dry with paper towels. This helps to remove any excess moisture and allows the flavors to adhere better.

Step 2: Combine Ingredients in the Bag

Place the shrimp in a vacuum seal bag or a Ziplock bag. Add the butter, lemon juice, minced garlic, chopped parsley, red pepper flakes (if using), salt, and pepper to the bag. Distribute the ingredients evenly over the shrimp.

Step 3: Seal the Bag

Using a Vacuum Sealer: Vacuum seal the bag according to the manufacturer’s instructions.

Using a Ziplock Bag (Water Displacement Method): Partially seal the Ziplock bag, leaving a small opening at one corner. Slowly lower the bag into a pot of water, allowing the water pressure to push the air out of the bag. Once most of the air is removed, seal the bag completely. This method creates a near-vacuum environment.

Step 4: Set Up the Sous Vide Water Bath

Attach your sous vide immersion circulator to a large pot or container filled with water. Set the temperature to 135°F (57°C) for perfectly cooked, tender shrimp. Allow the water to reach the set temperature.

Step 5: Cook the Shrimp

Once the water bath has reached the desired temperature, carefully submerge the sealed bag of shrimp into the water. Ensure that the bag is fully submerged. If the bag floats, weigh it down with a kitchen weight or a heavy object. Cook for 15-20 minutes, depending on the size of the shrimp. Smaller shrimp may only need 12 minutes, while larger shrimp may require up to 20 minutes. Start checking for doneness at 15 minutes mark.

Step 6: Check for Doneness

After the cooking time is complete, remove the bag from the water bath. Carefully open the bag and check the shrimp for doneness. The shrimp should be opaque and slightly firm to the touch. If they are still translucent, reseal the bag and cook for a few more minutes.

Step 7: Optional: Sear the Shrimp

For added flavor and texture, you can sear the shrimp after sous vide. This step is optional but highly recommended.

Heat olive oil in a skillet over medium-high heat. Remove the shrimp from the bag and pat them dry with paper towels. Searing works best when the shrimp are dry.

Add the shrimp to the hot skillet and sear for 1-2 minutes per side, until they are lightly browned and slightly caramelized. Be careful not to overcrowd the pan, as this will lower the temperature and prevent the shrimp from searing properly. Work in batches if necessary.

Step 8: Serve and Enjoy

Serve the Sous Vide Lemon Butter Shrimp immediately. Drizzle any remaining lemon butter sauce from the bag over the shrimp. Garnish with extra chopped parsley, if desired. This dish is delicious served over rice, pasta, or quinoa, or as an appetizer with crusty bread for dipping.

Tips for Perfect Sous Vide Lemon Butter Shrimp

• Don’t Overcrowd the Bag: Make sure the shrimp are arranged in a single layer in the bag to ensure even cooking. If necessary, use multiple bags.
• Ensure a Good Seal: A tight seal is crucial for sous vide cooking. If using a Ziplock bag, double-check that all the air is removed before sealing.
• Monitor the Water Temperature: Use a reliable thermometer to ensure that the water bath remains at the correct temperature throughout the cooking process.
• Don’t Overcook: Overcooking will result in rubbery shrimp. Start checking for doneness at the minimum cooking time and adjust as needed.
• Pat Dry Before Searing: Patting the shrimp dry before searing is essential for achieving a good sear. Excess moisture will prevent the shrimp from browning properly.

Serving Suggestions

Sous Vide Lemon Butter Shrimp is a versatile dish that can be served in a variety of ways:

• Over Pasta: Toss the shrimp with your favorite pasta, such as linguine or fettuccine, and add a generous drizzle of the lemon butter sauce.
• Over Rice: Serve the shrimp over a bed of fluffy white rice, brown rice, or quinoa.
• As an Appetizer: Serve the shrimp with crusty bread for dipping in the lemon butter sauce.
• In Tacos: Use the shrimp as a filling for tacos, adding your favorite toppings like shredded cabbage, avocado, and salsa.
• In Salads: Add the shrimp to a salad for a protein-packed and flavorful meal.

Variations

Here are a few variations you can try to customize this recipe to your liking:

• Spicy: Add more red pepper flakes or a pinch of cayenne pepper to the bag for a spicier dish.
• Garlic Herb: Add other herbs like thyme, rosemary, or oregano to the bag for a more complex flavor.
• Coconut Curry: Substitute the butter with coconut milk and add curry powder and ginger for a Thai-inspired flavor.
• Mediterranean: Add chopped sun-dried tomatoes, Kalamata olives, and feta cheese to the bag for a Mediterranean twist.
• Wine Infusion: Add a splash of white wine to the bag for added depth of flavor.

Make Ahead and Storage Instructions

Make Ahead: The shrimp can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking. Simply combine the shrimp with the lemon butter sauce ingredients in a bag, seal, and refrigerate. When you’re ready to cook, follow the sous vide instructions as described above.

Storage: Cooked Sous Vide Lemon Butter Shrimp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. Be careful not to overcook the shrimp when reheating, as this can make them rubbery.

Nutritional Information (Approximate)

Note: Nutritional information can vary depending on the specific ingredients used.

• Calories: Approximately 250-300 per serving
• Protein: 25-30 grams
• Fat: 15-20 grams
• Carbohydrates: 5-10 grams

Conclusion

Sous Vide Lemon Butter Shrimp is a delightful and easy-to-make dish that is perfect for any occasion. The sous vide technique ensures that the shrimp is cooked perfectly every time, resulting in a tender, juicy, and flavorful meal. Whether you’re a seasoned sous vide enthusiast or just starting out, this recipe is sure to become a favorite. Enjoy!