Sous vide cooking produces shrimp that are remarkably tender, succulent, and evenly cooked from edge to center. Fresh lime zest, garlic, jalapeño, smoked paprika, and cilantro create bright Southwestern flavors, while a quick torch finish adds subtle caramelization without sacrificing the shrimp’s delicate texture. Equally delicious served hot or chilled, these shrimp are perfect as an appetizer, in tacos, over Cilantro Lime Rice, tossed with pasta, or atop a fresh salad.

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Ingredients

Shrimp

• 1 pound large shrimp (16–20 count), peeled and deveined
• 2 Tablespoons unsalted butter
• 1 Tablespoon extra-virgin olive oil
• 1 medium Jalapeño, seeded and finely minced
• 2 cloves garlic, finely minced
• 2 Tablespoons fresh lime zest
• 1 Tablespoon freshly squeezed lime juice, divided
• 2 Tablespoons finely minced fresh cilantro stems
• 1 Tablespoon chopped fresh cilantro leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon ground cumin (optional)
• 1/2 teaspoon honey or agave nectar

For Finishing

• Fresh cilantro leaves
• Fresh lime wedges
• Fresh lime zest
• Flaky sea salt (optional)

Preparation

1. Preheat the sous vide water bath to 140 degrees Fahrenheit.
2. Melt the butter with the olive oil in a small skillet over medium heat. Add the Jalapeño and cook for 1 minute until slightly softened. Stir in the garlic and cook for 30 seconds. Add the smoked paprika and cumin, if using, and cook for about 10 seconds to bloom the spices. Remove from the heat and allow the mixture to cool for several minutes.
3. Reserve 1 teaspoon of the lime juice for finishing. In a large bowl, combine the shrimp, cooled butter mixture, remaining lime juice, lime zest, cilantro stems, kosher salt, black pepper, and honey or agave. Toss gently until the shrimp are evenly coated.
4. Transfer the shrimp and marinade to a vacuum-seal bag or a heavy-duty zip-top freezer bag. Arrange the shrimp in a single layer and remove as much air as possible.
5. Cook sous vide for 20 minutes.
6. Remove the shrimp from the bag and gently pat dry with paper towels.
7. Using a culinary torch, lightly caramelize the shrimp, allowing a few small charred spots to develop. Alternatively, sear them in a very hot cast-iron skillet for no more than 20 to 30 seconds total.
8. Allow the shrimp to rest for 1 minute.
9. Drizzle the reserved lime juice over the shrimp. Finish with the chopped cilantro leaves, a light sprinkle of fresh lime zest, and flaky sea salt, if desired. Serve immediately with fresh lime wedges.

Cook’s Notes

• Large shrimp (16–20 count) provide the best combination of tenderness and presentation.
• Do not marinate the shrimp longer than 20 minutes before sealing the bag. Excess exposure to the lime juice can begin curing the shrimp.
• Cooking with the cilantro stems extracts more flavor, while adding the leaves after cooking preserves their fresh aroma.
• A brief torch finish adds subtle grilled flavor without overcooking the shrimp.
• For chilled shrimp, immediately transfer the sealed bag to an ice bath for 5 minutes after cooking. Refrigerate until thoroughly chilled, then finish with the reserved lime juice, cilantro leaves, and fresh lime zest just before serving.

Serving Suggestions

• Serve with avocado crema or cilantro-lime aioli as an appetizer.
• Fill warm corn tortillas with shredded cabbage, avocado, and pico de gallo for outstanding shrimp tacos.
• Spoon over Cilantro Lime Rice.
• Toss with angel hair pasta, butter, and freshly grated Parmesan cheese.
• Add to a fresh salad with avocado, tomatoes, cucumber, and a citrus vinaigrette.
• Serve chilled as part of a seafood platter with cocktail sauce and lemon wedges.

Beverage Suggestions

• Sauvignon Blanc
• Albariño
• Dry Riesling
• Classic margarita made with fresh lime juice
• Mexican lager with a lime wedge
• Sparkling mineral water with lime