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Sous Vide Garlic Butter Shrimp Recipe
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4.69 from 16 votes

Sous Vide Garlic Butter Shrimp Recipe

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.
Prep Time5 mins
Cook Time35 mins
Sous Vide Water Preheat30 mins
Total Time1 hr 10 mins
Course: Appetizer, Dinner
Cuisine: French
Keyword: Garlic Butter Shrimp, Sous Vide Shrimp
Servings: 2 people
Calories: 494cal
Cost: $8


  • 1 1/4 lbs jumbo shrimp you can leave peels on for maximum flavor
  • 4 cloves garlic minced
  • 2 tbsps fresh parsley
  • 4 tbsps butter
  • 1/8 tsp salt
  • 1/8 tsp black pepper


  • 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.
    Garlic Butter on Stove

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.
    Vacuum Packed Garlic Butter Shrimp
  • 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.
    sous vide shrimp
  • Enjoy your Garlic Butter Shrimp warm.
    Sous Vide garlic shrimp


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!


Nutritional values are meant to be a guide and may not reflect the actual values. 


Serving: 1portion | Calories: 494cal | Carbohydrates: 2g | Protein: 59g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 775mg | Sodium: 2549mg | Potassium: 251mg | Fiber: 1g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 13mg | Calcium: 429mg | Iron: 6mg