Shrimp overcooks in minutes on a stovetop, which is why it so often turns rubbery and curled into tight little commas. Sous vide makes the texture predictable - from plump and snappy at 135°F to softer and butter-tender at 140°F - whether you are serving it hot, chilled, or tossing it into a sauce. The precision matters more with shrimp than almost any other protein because the window between perfectly cooked and overcooked is only about 3°–5°F. On a grill or in a pan, you are guessing. In a water bath, the shrimp cannot overcook past your target. Shell-on shrimp retain more moisture and flavor during the cook. Remove shells after the bath for easy peeling and cleaner presentation. Cook times are short - 20–30 min for most preparations. This makes shrimp one of the fastest sous vide cooks and ideal for last-minute additions to a multi-course menu. Use this guide to dial in timing and finishing for cocktails, scampi, tacos, curry, and garlic butter platters.