Sous Vide Shrimp With Lemon and Icebath Peel Shader
Learn how to perfectly cook Sous Vide Shrimp with a zesty lemon twist and a unique icebath peel shader technique. Elevate your seafood game today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: Seafood
Ingredients
Scale
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 1 lemon, thinly sliced
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) onion powder (5 grams)
- Salt, to taste
- Black pepper, to taste
- Ice cubes, for ice bath
Instructions
- Preheat your sous vide cooker to 135°F (57°C).
- In a bowl, combine olive oil, garlic powder, onion powder, salt, and black pepper.
- Add shrimp to the bowl and toss to coat evenly with the mixture.
- Place the seasoned shrimp and lemon slices into a vacuum-seal bag.
- Seal the bag using a vacuum sealer or the water displacement method.
- Submerge the sealed bag in the preheated sous vide water bath.
- Cook the shrimp for 30 minutes.
- While shrimp is cooking, prepare an ice bath by filling a large bowl with ice cubes and cold water.
- Once done, remove the bag from the water bath.
- Transfer the shrimp immediately into the ice bath to cool for 5-10 minutes.
- Remove shrimp from the ice bath and pat dry with paper towels.
- Serve shrimp with lemon slices and enjoy.
Notes
- Pat the shrimp dry with paper towels before serving to prevent excess moisture on the plate.
- Enhance the lemon flavor by drizzling some fresh lemon juice over the shrimp before serving.
- Get creative with seasoning blends like paprika or cayenne to add a spicy twist.
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 30g