Sous Vide Shrimp

Close-up of sous vide shrimp

Super tender and buttery, sous vide recipe makes a classic butter-poached shrimp that’s absolutely delicious. Made in 15 minutes with only 3 simple ingredients, this might just be our favorite way to cook shrimp. Perfect for dinner, an appetizer, or in any recipe that calls for cooked shrimp.

Close-up of sous vide shrimp

This delicious shrimp recipe is so easy and quick with the sous vide precision cooker! Buttery and salty, the shrimp turn out perfectly tender in just a few minutes and are absolutely perfect for eating alone, adding to a recipe, or storing for meal prep. They’re also low carb and keto, which makes them ideal for sticking in the fridge and warming up when hunger strikes!

How To Make Sous Vide Shrimp

The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!

Fill a pot or other heat-resistant container about a third to halfway full of hot or warm water.

Preheat your sous vide precision cooker to 135º F.

Toss the shrimp with the baking soda in a bowl.

Place the shrimp in a 1 gallon plastic sandwich bag or vacuum seal bag as flat as you possibly can.

Add the butter slices on top of the shrimp, spreading evenly so all the shrimp gets covered. Seal the bag.

Cook in 135º F water bath for 15 minutes.

Remove the bag and unseal. Sprinkle the salt inside and toss gently with the melted butter to get fully coated.

Remove the shrimp from the bag and serve.

Instructions for sous vide shrimp

Top Tips For Making

  • Don’t skip the baking soda! It makes the shrimp tender and not rubbery. I tried this recipe without it, and I cannot recommend making sure it use it enough!
  • If you’re not ready to eat your shrimp after cooking, you can keep it in the sealed bag in the fridge for up to 3 days. When you’re ready to eat it, just warm it up in the same temperature water bath. This is great for meal prep!
  • If you are making this recipe to eat in a cold recipe, remove the shrimp from the bag after cooking and transfer to a container or another bag. Otherwise the butter will solidify!
Sous vide shrimp on a plate

More Sous Vide Recipes

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Sous Vide Shrimp

This simple sous vide shrimp recipe is easy, quick, and perfect for eating alone or in other recipes


  • 1 pound large shrimp peeled and deveined
  • 2 ounces butter chilled, cut into 4-6 slices
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Recipe Notes

  • Baking soda: Important to keep shrimp tender. Do not skip!
  • For later use: Do not unseal bag and keep in fridge up to 3 days. When ready to serve, warm up in same temperature water bath.
  • For use in cold recipe: Transfer shrimp to another container or bag after cooking to keep butter from solidifying.

Wine pairings
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
I love seafood with a variety of different wines, and these shrimp go especially well with:
– Sauvignon Blanc, like 2019 Fiddleneck Sauvignon Blanc from North Coast, California
– Pinot Noir, like 2018 Middle Jane Pinot Noir from Willamette Valley, Oregon
– Pinot Grigio, like 2019 Che Fico Pinot Grigio from DOC delle Venezie, Italy

Nutrition Facts

Sous Vide Shrimp

Amount Per Serving

Calories 860 Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 30g188%

Cholesterol 1265mg422%

Sodium 6802mg296%

Potassium 363mg10%

Carbohydrates 1g0%

Sugar 1g1%

Protein 93g186%

Vitamin A 1417IU28%

Vitamin C 19mg23%

Calcium 671mg67%

Iron 10mg56%

* Percent Daily Values are based on a 2000 calorie diet.


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