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.

Sous Vide Lemon-Butter Shrimp

shrimp,

Creole seasoning (such as Tony Chachere's®),

lemon zest

thyme

butter,

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.


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.


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.

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!

This was so easy and so delicious. Just what I was looking for. Thanks to the creator who shared it.

Sous vide is the Best way to cook seafood!! Delicate shrimp flavor highlighted by lemon and flavourings.. Al dente texture shrimp with no labor.

sous vide lemon-butter shrimp

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : France C

Ingredients

Instructions

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