Shellfish
Plump, snappy shrimp with perfect texture for cocktails, scampi, tacos, or garlic butter platters.
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Shrimp overcooks in minutes, which is why it so often turns rubbery. Sous vide makes the texture predictable—from plump and snappy to softer and butter-tender—whether you’re serving it hot or chilled. Use this guide to dial in timing and finishing for cocktails, scampi, tacos, and garlic butter platters.
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135°–138°F
Juicy shrimp with glassy snap—perfect for cocktails.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Snappy | 135°–138°F | 15 min | 45 min |
| Firm | 140°–145°F | 15–20 min | 45 min |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
🦞 Lobster
Tender, sweet lobster tail and claw meat with steakhouse texture and clarified butter finish.
🦪 Scallops
Delicate, butter-tender scallops with perfect translucency - never rubbery or overcooked.
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