Sous Vide Lemon-Butter Shrimp

Sous Vide Lemon-Butter Shrimp

The exquisite flavors of thyme, lemon, and Creole seasoning is blended with these soft and succulent shrimps. 

They are just so simple to make; they technically prepare themselves! By using the sous vide process, you never have to eat rubbery, mushy shrimp once.

By France C

Recipe Summary

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4


Original recipe makes 4 servings

Ingredient Checklist

1 pound large shrimp, peeled and deveined ½ teaspoon Creole seasoning (example: Tony Chachere’s®), or more if you like 8 1/2-inch wide strips lemon rind 3 Strands of new thyme 2 oz cold butter, cut up into 4 to 6 slices


Step 1

Pour water into a big container and submerge your sous vide cooker into it. Taking the manufacturer into consideration, set the temperature to 135 degrees F (57 degrees C).

Step 2

Coat the shrimp with Creole seasoning by combining them in a container and tossing them. Inside an appropriately sized vacuum bag, place the shrimp in a single layer.

After uniformly topping the shrimp with lemon rind, utter, and thyme, seal the bag with the help of a vacuum sealer.

Step 3
Submerge the bag into the water for 30 minutes, set a timer.

Step 4

Take the shrimp out of the bag once cooked. You may add more Creole seasoning if you want.

Step 5


Cook’s Notes:

You may use the shrimp with the tails if you prefer.

Using a big zip-lock bag in place of a vacuum sealer is an option too. In case you are using the water dislocation technique, you’ll have to carefully submerge the zip-lock into the water, allowing the water pressure to push the air out of the bag and sealing it before completely dipping it in. 

To achieve uniformly cooked shrimp, move it around halfway.

Nutrition Facts

Per Serving:

212 calories

Carbohydrates 6 g 2% DV; fat 12.7 g 20% DV; protein 19.9 g 40% DV; sodium 340.3 mg 14% DV; cholesterol 202.7 mg 68% DV. 

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Sous Vide Lemon-Butter Shrimp  
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