This Sous Vide Shrimp recipe is similar to butter poached shrimp and it's the easiest way to get perfectly plump, juicy and succulent shrimp!

Why This Recipe Works

The sous vide allows you to cook shrimp more slowly than traditional cooking methods.


Shrimp Baking soda Salt Unsalted butter Garlic Dijon mustard Dried tarragon

Toss the shrimp with salt and baking soda and let sit for 30 minutes.


Heat a sous vide water bath to 132F degrees.

Place the butter, shrimp, garlic, mustard and tarragon in a bag and vacuum seal.

Cook for 30-45 minutes. Remove and pour the bag juice in a saucepan.

Get the full Instructions here!

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