Shrimp

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.

Cooking time depends on thickness, not weight. Measure at the thickest part.

Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures.

See our food safety guide.