This Garlic Butter Shrimp is unbelievably tender, juicy, and flavorful! This is a simple recipe using jumbo shrimp infused with butter, fresh garlic, and parsley. It’s cooked using the popular French cooking method – sous vide. This post was sponsored by Fissler. All opinions are my own.
What is Sous Vide?
If you’re not familiar with sous vide, let me briefly explain what it is. Sous Vide is a French cooking method that produces amazing results. It translates to “Under Vacuum” in French, and it actually involves cooking food under an atmospheric vacuum!
In a nutshell, you vacuum pack your food inside a bag and immerse it in a pot of precisely heated water. Sous Vide is a slow cooking method because it cooks the food at a lower temperature than traditional cooking methods. This produces food that is consistently cooked throughout and is never overcooked!
As a result, the individual flavors from ingredients inside the vacuum packed bag infuse together for some of the tastiest, delicious food ever!
How to Make Sous Vide Shrimp
Shrimp is one of the fastest foods you can cook sous vide. Since shrimp cook really quickly using traditional cooking methods, they also cook fast sous vide (relative to other foods).
Ingredients You’ll Need
- Shrimp (thawed or frozen)
- Fresh Garlic
- Butter
- Fresh Parsley
- Salt & Pepper
Directions
- Begin by filling your sous vide pot with a minimum of 3 quarts water. We use the Fissler Souspreme Multi Pot cooker, which has integrated sous vide cooking along with 17 other one-touch cooking functions (more on the pot below).
- Set the sous vide pot to 135°F (57°C) and let it preheat.
- Mince cloves of fresh garlic and some fresh parsley.
- Heat a pan on the stovetop to medium heat with butter and sauté the garlic and parsley until the butter begins to foam.
- Remove from heat.
- Fill the sous vide bag with the shrimp and pour the garlic, butter, and parsley into the bag.
- Vacuum out the air from the bag according to the bag manufacturer’s instructions. Our bags come with a vacuum pump.
- Press the sous vide button.
- Once the water is heated to exactly 135°F, place the bag inside and cook for a minimum of 15 minutes for thawed shrimp; 35 minutes for frozen.
One of the greatest benefits of sous vide cooking is that you can’t overcook food! Since the temperature of the water is precisely controlled at a low temperature, the food can’t heat to the degree that it overcooks and becomes dry, tough, or bitter!
Can you Sous Vide Frozen Shrimp?
Yes, you can cook frozen shrimp sous vide. Simply add the frozen shrimp to the sous vide bag along with the garlic butter (this applies to other shrimp recipes with other ingredients).
Cook frozen shrimp at the same 135°F temperature, but for a minimum of 35 minutes instead of 15 minutes. After 35 minutes just visually check the shrimp through the bag to make sure it turned red.
If some shrimp are still gray, cook for a few more minutes. REMEMBER, you can’t overcook sous vide, so don’t worry about cooking it too long!
Fissler Souspreme Multi Pot Cooker
My Sous Vide cooker of choice is the Fissler Souspreme Multi Pot. The advantage of this sous vide cooker over other brands is that it doesn’t just cook delicious sous vide, it’s a multi-pot cooker that has 18 one-touch cooking functions including:
- Sous Vide
- Soup/Broth
- Meat/Stew
- Sauté
- Rice
- Slow Cooking
- Steaming
- Beans/Chili
- Multigrain
- Oatmeal
- Eggs
- Yogurt
- Fermenting
- Chicken
- Baking
- Cake
- Keep Warm
- Sterilize
The Fissler Souspreme Multi Pot can do almost anything you would need a pot for – pressure cooking, slow cooking, sautéing, boiling, etc… Most other multi-pot cookers have these features, but Fissler also has integrated Sous Vide!
Sous Vide Garlic Butter Shrimp Recipe
Ingredients
Instructions
- Begin by filling your sous vide pot with a minimum of 3 quarts water.
- Set the sous vide pot to 135°F (57°C) and let it preheat.
- Mince cloves of fresh garlic and some fresh parsley. Keep the garlic separated from the parsley.
- Add the cubed butter and garlic to a small skillet on the stove top and cook it over medium heat until the butter foams.
Remove pan from heat.
- Fill the sous vide bag with the shrimp, parsley, and pour the garlic, butter, and parsley into the bag.
- Vacuum out the air from the bag according to the bag manufacturer's instructions.
- Our bags come with a vacuum pump.
- Press the sous vide button.
- Once the water is heated to exactly 135°F, place the bag inside and cook for a minimum of 15 minutes for thawed shrimp; 35 minutes for frozen shrimp.
- At the 35 minute mark, the shrimp should be pink on all spots.
- Enjoy your Garlic Butter Shrimp warm.
I haven’t tried sous vide anything yet. I’ve heard so many great things about the process though. I’ll have to try this soon!
The sous vide pot sounds amazing. I like the way it cooks and those shrimps look yummy.
That looks so good! I would eat my weight in that garlicky goodness. Om nom nom.
Sous Vide sounds like an awesome way to cook food! This looks like a delicious recipe, and I want to make this soon!
I would love to try this recipe as well. Usually, it is a bit hard to get the shrimp just right.
I honestly haven’t really tried shrimp before. I mean maybe when I was younger. This recipe looks amazing too. Now I need to give it a try.
I am drooling over these shrimp. I am sure it will be a new favorite in our house! They look fabulous!
This dish is incredible! I bet it will be better beside a bottle of beer. Definitely sensational.
This will quickly become a favorite at my house! Looks delish!
I need to get a Sous Vide pot. I keep seeing recipes I’d love to try! My family loves shrimp and this looks like the perfect way to cook it to make sure you have tasty not-overcooked shrimp!
What a delicious recipe! My husband adores shrimp and we get it weekly so, this is perfect to change things up. Thanks so much!
This might just be the perfect shrimp recipe! Thanks for sharing it I can’t wait to try it!
This looks delicious and so full of flavor. I am sure my family would love it.
I just found what I want to have for dinner tonight! Or maybe even for lunch! This looks so simple and so delicious! Also something that is easily gluten free for me to make!
Can’t wait to try your recipe! I’ve entered to win! Fingers crossed!
I made this tonight and it was quite good. I added some extra butter and garlic because I served over pasta and wanted some extra sauce. I also drained the liquid into the pan I did the garlic in to heat it up a bit more. 135 degrees just didn’t seem high enough for sauce.
The next time I do it, which I will for sure, I will raise the sous vide temp to 140 or 145. The shrimp were done but lacked the bite I like. Personal preference.
Both my wife and I commented that if you can get raw peeled and deveined shrimp frozen you could make batches of this and after sealing in the vacuum bag throw them in the freezer for a quick future meal. The reason I say frozen shrimp is I’m not sure what happens to shrimp after you thaw them out and refreeze. My guess is most of the raw shrimp you get at the grocery store were previous frozen.
Hello, thank you so much for stopping by! I will have to follow your tips the next time we make this. I do believe it would be great over pasta! I need to see if I can get raw and peeled shrimp around here to save some work. I do not mind the shell much though and suck out the flavors.
These turned out very yummy but it was difficult to get the cooking process going because my bag wouldn’t sink. I used frozen shrimp & just couldn’t pull out all of the air. Any tips for this? I ended up having to weigh it down with a PB jar on top of a cooling rack.
you can ad a few spoons to the bottom of the bag as weights that should sink it.
GARLIC BUTTER SHRIMP recipe is great! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. thank you
Wow, wow, wow!!!!!!…. Thank you!… Absolutely delish!!!!!
Will this work for 13/15?
Yes it will!
Great recipe! This is the only way I make shrimp. Eat it plain, on pasta, or put in alfredo sauce.