Sous Vide Shrimp Scampi

I’ve talked before about how I like cooking seafood sous vide style because it helps keep the food tender and still tasty. When I was visiting one of our special grocery stores I saw they had shrimp on sale. I wasn’t planning on getting any originally but decided to get them with the sale. But, this meant that I needed to have a recipe for them.

Last minute I changed my mind from making a recipe I had made before and instead tried this one. It was so good and makes shrimp scampi super easy. The shrimp tastes like lemon and garlic, but also has a strong shrimp flavor. AND it isn’t overcooked!

Directions for Sous Vide Shrimp Scampi

Adapted from Anova

  • 1-1.5 pounds large shrimp, peeled and deveined
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 5 Tablespoons butter (or alternative), divided
  • 1.5 teaspoons minced garlic
  • 2 Tablespoons lemon juice (from about 1/2 lemon)
  • Zest from 1/2 lemon
  • Black pepper
  • 1/2 cup panko breadcrumbs
  • Nutritional yeast or Parmesan cheese (optional)

Set your sous vide tools for 136 degrees F. Meanwhile, toss the shrimp in a bowl with the baking soda and salt, and allow it to sit. Next, melt 3 Tablespoons of the butter in a cast iron skillet (or oven-safe pan). Add the garlic, lemon juice, lemon zest, and some black pepper. Cook until the garlic is lightly golden.

Then, pour over the shrimp in the bowl and stir to combine. When the sous vide setup is ready, put the entire contents of the shrimp bowl in a ziploc bag and seal it with a vacuum or in a bowl of water.

Set the timer for 30 minutes.

Meanwhile, melt the remaining 2 Tablespoons of butter in the skillet and once melted, add the breadcrumbs and cook until slightly golden.

Also preheat the broiler when it is close to time. Take the shrimp out of the bag when ready and dump into the skillet.

Stir the shrimp and breadcrumbs together, then broil for about 2-3 minutes until everything is a bit browned.

Sprinkle some of the nutritional yeast on top and stir, then serve.

Directions for Sous Vide Shrimp Scampi (without pictures)

Adapted from Anova

  • 1-1.5 pounds large shrimp, peeled and deveined
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 5 Tablespoons butter (or alternative), divided
  • 1.5 teaspoons minced garlic
  • 2 Tablespoons lemon juice (from about 1/2 lemon)
  • Zest from 1/2 lemon
  • Black pepper
  • 1/2 cup panko breadcrumbs
  • Nutritional yeast or Parmesan cheese (optional)

Set your sous vide tools for 136 degrees F. Meanwhile, toss the shrimp in a bowl with the baking soda and salt, and allow it to sit. Next, melt 3 Tablespoons of the butter in a cast iron skillet (or oven-safe pan). Add the garlic, lemon juice, lemon zest, and some black pepper. Cook until the garlic is lightly golden. Then, pour over the shrimp in the bowl and stir to combine. When the sous vide setup is ready, put the entire contents of the shrimp bowl in a ziploc bag and seal it with a vacuum or in a bowl of water. Set the timer for 30 minutes.

Meanwhile, melt the remaining 2 Tablespoons of butter in the skillet and once melted, add the breadcrumbs and cook until slightly golden. Also preheat the broiler when it is close to time. Take the shrimp out of the bag when ready and dump into the skillet. Stir the shrimp and breadcrumbs together, then broil for about 2-3 minutes until everything is a bit browned. Sprinkle some of the nutritional yeast on top and stir, then serve.

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