Perfect Sous Vide Shrimp Recipe {Only 20 minutes}

Sous Vide Cook Shrimp

1. Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 140ºF (60ºC).
2. Lightly season the shrimp with salt, pepper, and oil in a zip-top bag.
3. 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.
4. 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

1. Add honey, soy sauce, minced garlic, and optional minced ginger in a mixing bowl.
2. 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

1. When the time goes off, remove shrimp from the bag (discard the juice). Toss the shrimp with the sauce
2. Garnish with green onions if desired. The sauce is excellent on rice and veggies on the side.