Sous vide shrimp kebabs are tender and will melt in your mouth. Cooking shrimp sous vide style means it will never overcook, which makes it a wonderful recipe for a sous vide beginner.
Why this sous vide shrimp recipe is so good…
- You’ll learn the best sous vide shrimp time and temp in this recipe.
- It’s a very simple seafood sous vide recipe + it is so fast to make.
- Finish sous vide shrimp kebabs on the grill or in a hot cast iron skillet.
- Beginners to sous vide cooking seafood: scroll to the bottom of this page for my step-by-step YouTube video.
Ingredients
To start, this recipe uses 3- inch in diameter shrimp peeled and deveined. Then I keep it pretty simple with basic flavorings. Salt, pepper, garlic and shallots, which I always have on hand, then a little fresh parsley. The final ingredient is a squeeze of fresh lemon.
New to sous vide techniques? Learn why is sous vide so popular.
How to sous vide shrimp kebabs – step by step
Divide shrimp across kebab skewers.
Each person should have about 2 sous vide shrimp skewers.
Season shrimp with salt, pepper, garlic, shallot and parsley.
Vacuum seal shrimp kebabs in a bag with 1” space in between.
Time and temperature
Drop the bag in the sous vide bath at 130ºF for 15 minutes. When the sous vide shrimp are done cooking, shock the bag in an ice water bath for two minutes.
Remove shrimp from the bag and pat dry.
How to grill sous vide shrimp kebabs
Grill them up to 90 seconds on each side, on high heat, until shrimp have grill marks. The inside is already cooked to the desired temperature. Gotta love the quick cooking time!
How to finish sous vide shrimp in a cast iron pan
Heat the pan to medium-high and add olive oil. Once oil is hot and shiny, add skewered kebabs (or remove them from the skewers for more even cooking).
Finishing sous vide shrimp
To finish, serve sous vide shrimp kebabs with a lemon wedge to squeeze on top.
Aren’t they beautiful? Get ready to eat!
Sous vide poached shrimp make my list of the best sous vide recipes for entertaining a crowd.
What are tasty seasonings for shrimp kebabs?
- Any fresh green herbs, like parsley or dill
- Green onions
- Old Bay (or whatever seasoning you’d like)
- Squeeze of lemon or lime
Tasty Side Dishes
- Grilled peppers
- A side dish of caramelized red onions
- Pineapple
- Sous vide corn on the cob
- A creamy pasta
- Grits
- Chipotle lime rice
Different dips to serve with shrimp
- Serve them as-is with cocktail sauce and a wedge of lemon
- Cucumber dill sauce
- Mustard lime sauce
How to refrigerate shrimp kebabs
Remove sous vide shrimp from kebab skewers. Shrimp lasts in the fridge for 3-4 days when stored in an air-tight container.
Another seafood recipe to check out include this air fryer scallops dish.
Wine Pairings
So for a shrimp and wine pairing in the summer, pick a summery drink like a fruity rosé. The pink will match your shrimp!
How to know if shrimp kebabs are done right
Just as in other cooking methods, sous vide shrimp kebabs should turn pink when cooked. The final step of searing the sous vide shrimp kebabs on the grill should be fast and super hot so they don’t overcook.
What if my shrimp didn’t take on a lot of flavor?
If the bag of sous vide shrimp isn’t well seasoned before cooking in the sous vide bath, then finish kebabs on a plate with a light sprinkle of finishing salt.
Side note – I met Jacobson Co, a brand of salt based here in Portland, OR and fell in love with their Black Garlic Salt. A few specs of this intense garlic salt go a long way. I’d keep this salt on hand, especially if you’ve never tried finishing salt. It’s a lifesaver daily in my house!
Plating Tips
Leave the shrimp skewers in once piece and arrange them on a plate. The grand scale of the kebabs cutting diagonally across a plate is dramatic and impressive. Plus I love that it invites someone to come in and pick up their food with their fingers.
Another creative way to plate shrimp is to take shrimp off the kebab sticks and make a circle or swirl of shrimp around the plate.
What if my sous vide shrimp are overcooked?
Shrimp cooks very quickly! Don’t let it go over the time recommended in the sous vide shrimp kebabs recipe below. They cook in half the time it takes to make sous vide steak. Try to finish sous vide shrimp on the grill or in a cast iron stove so the shrimp remains pink and doesn’t curl.
Another sous vide seafood recipe I love: Sous Vide Lobster Tails.
Tasty tips for making sous vide shrimp kebabs
- Want to add flavor? Adding a few specs of Black Garlic Salt will do it.
- Finish sous vide shrimp on the grill or in a cast iron pan really quickly, on high heat, just to brown them a little.
- Shrimp kebabs store in the fridge for 3-4 days. Enjoy them in sous vide shrimp salads or on cauliflower rice the next day.
Readers love these sous vide recipes
- Sous Vide T Bone Steak
- Sous Vide Wings
- Sous Vide Turkey Breast
- Sous Vide Pulled Pork
- Sous Vide Short Ribs
- Sous Vide Onions in Beer
- Sous Vide Pork Chops
- Sous Vide Brussels Sprouts
- Sous Vide Little Potatoes
- Sous Vide Beets
- Sous Vide Corn On The Cob
- Sous Vide Cookbooks
- Keto Sous Vide
The Perfect Sous Vide Setup
Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.
- A sous vide machine.
Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus. - Sous vide container.
If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot. - Bags to cook sous vide food.
Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup. - Nice-to-have accessories for sous vide cooking.
– Sous vide weights to hold down food that floats.
– Mini mason jars for desserts and sous vide egg bites.
– Cast iron skillet to sear sous vide steaks to finish them. - My sous vide cookbook with 100+ recipes.
Find the most extensive collection of my sous vide recipes in The Home Chef’s Sous Vide Cookbook. Check it out if you’re serious about sous vide cooking.
Are you a foodie, too?
For more delicious ideas, find me on Instagram @sipbitego and subscribe to the Sip Bite Go channel for my best recipes. You can also check out this tasty smoked shrimp on the Traeger.
Sous Vide Shrimp Kebabs Recipe (Sip Bite Go)
Ingredients
- 1 lb shrimp 3-inch diameter, peeled and deveined
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic diced
- 1 tsp shallot diced
- 1 tbsp parsley fresh
To finish
- 1 lemon quartered in wedges
- 1 tsp olive oil if finishing in a cast iron pan
Instructions
- Preheat sous vide machine to 130ºF.
- Divide shrimp across 4 kebab skewers. Season with salt, pepper, garlic, shallot and parsley. Vacuum-seal shrimp kebabs in a bag with 1” space in between. Drop the bag in the sous vide bath at 130ºF for 15 minutes. When the sous vide shrimp are done cooking, shock the bag in an ice bath for two minutes. Remove shrimp from the bag and pat dry.
- How to grill sous vide shrimp kebabs. Grill them up to 90 seconds on each side, on high heat, until shrimp have grill marks. The inside is already cooked to the desired temperature.
- How to finish sous vide shrimp kebabs in a cast iron pan. Heat the pan to medium-high and add olive oil. Once oil is hot and shiny, add skewered kebabs (or remove them from the skewers for more even cooking).
- Serve kebabs with a lemon wedge to squeeze on top.
Video
Notes
- I love this Black Garlic Salt. Adding a few specs of this intense garlic salt goes so far. It’s a must to try if you like garlic. Once you have a faithful finishing salt, you’ll never have tasteless food!
- Finish sous vide shrimp on the grill or in a cast iron pan really quickly, on high heat, just to brown them a little.
- Shrimp kebabs store in the fridge for 3-4 days. Enjoy them in sous vide shrimp salads or on cauliflower rice the next day.
Leave a Reply