Cilantro Lime Shrimp (Sous Vide)

I found this recipe and it sounded interesting, but I usually have to make some changes with spicy-ish dishes for the family. No big deal. But I also wanted to add in some more avocado (a favorite for all of us now), and I decided to cook it sous vide.

You can certainly cook the shrimp however you like, and simply follow the flavors with it as an idea. You might want to marinate the shrimp if you decide to cook it in a different way. I bet grilled would be delicious, too.

We really liked the salad with it, and I just mixed it all up without the cheese, set some aside for the Chiplet, and added the cheese for the rest of us.

Directions for Cilantro Lime Shrimp

Adapted from Charm to Table

Shrimp

  • 1-1.5 pounds large peeled shrimp
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 4 Tablespoons olive oil
  • Zest and juice from 1 lime
  • 1/2 teaspoon chili powder
  • 1/4 cup chopped cilantro

In a bowl, stir together the shrimp with the kosher salt and baking soda. Let it sit for the time it takes for your sous vide to get ready (or about 20-30 minutes). Set up your sous vide tools (I did 138 degrees F).

Place the shrimp, olive oil, chili powder, lime juice and zest, and cilantro in your sous vide bag and cook it for 30-45 minutes (until cooked through).

While it is cooking, prepare the corn salad below.

Corn Salad

  • 1 14.75 ounce can fire roasted corn (Del Monte)
  • 1 teaspoon chili powder
  • 1/4 cup chopped cilantro
  • Zest and juice from 1 lime
  • 1 avocado, diced
  • 1 tomato, diced
  • Salt and pepper
  • 4 ounces queso fresco (can substitute cotija or feta)

Stir together all of the ingredients, adding salt and pepper to taste.

Serve with the shrimp.

Directions for Cilantro Lime Shrimp (without pictures)

Adapted from Charm to Table

Shrimp

  • 1-1.5 pounds large peeled shrimp
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 4 Tablespoons olive oil
  • Zest and juice from 1 lime
  • 1/2 teaspoon chili powder
  • 1/4 cup chopped cilantro

In a bowl, stir together the shrimp with the kosher salt and baking soda. Let it sit for the time it takes for your sous vide to get ready (or about 20-30 minutes). Set up your sous vide tools (I did 138 degrees F).

Place the shrimp, olive oil, chili powder, lime juice and zest, and cilantro in your sous vide bag and cook it for 30-45 minutes (until cooked through).

While it is cooking, prepare the corn salad below.

Corn Salad

  • 1 14.75 ounce can fire roasted corn (Del Monte)
  • 1 teaspoon chili powder
  • 1/4 cup chopped cilantro
  • Zest and juice from 1 lime
  • 1 avocado, diced
  • 1 tomato, diced
  • Salt and pepper
  • 4 ounces queso fresco (can substitute cotija or feta)

Stir together all of the ingredients, adding salt and pepper to taste.

Serve with the shrimp.
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