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Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These tender and juicy shrimp are infused with the wonderful flavors of thyme, lemon, and Creole seasoning. They are so easy to make, they practically cook themselves! You never have to eat chewy, rubbery shrimp again when using the sous vide method.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.

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  • Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.

  • Place bag into the water and set timer for 30 minutes.

  • Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

Cook's Notes:

You can leave the shrimp tails on if you like.

Alternately, you may use a large plastic zip-top bag instead of a vacuum sealer. To use the water displacement method to seal a plastic zip-top bag, slowly lower the zip-top bag into the water, letting the water pressure force the air out of the bag, then seal closed. Halfway through cooking, move shrimp around in the bag so they cook evenly.

Nutrition Facts

212 calories; protein 19.9g; carbohydrates 6g; fat 12.7g; cholesterol 202.7mg; sodium 340.3mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2020
This was so easy and so delicious. Just what I was looking for. Thanks to the creator who shared it. Read More
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/01/2020
Amazing recipe. I m from Maryland and have always steamed my shrimp but the recipe takes the cake which goes against every MD bone in my body. Read More
Rating: 5 stars
08/21/2020
I made this as listed and it was great, but I thought I may trying a few different ideas. I raised the temp to 140 for 30 minutes and the shrimp were even more tender. Being from MD I put in butter and old bay instead of the lemon and that was a great more traditional flavor for me. I also made a variation with butter and Franks Red Hot sauce and I had Buffalo Shrimp! I did leave the Buffalo Shrimp cook for 45 minutes, but anytime from 30 min to 1 Hr works fine with the shrimp. Sous Vide all the way! Read More
Rating: 5 stars
02/18/2020
This was so easy and so delicious. Just what I was looking for. Thanks to the creator who shared it. Read More
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Rating: 5 stars
11/18/2019
Sous vide is the Best way to cook seafood!! Delicate shrimp flavor highlighted by lemon and flavourings.. Al dente texture shrimp with no labor. Read More
Rating: 5 stars
04/27/2019
Mmmmmm Read More