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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. You’ll learn the best sous vide shrimp time and temp in this recipe, thanks to lots of testing in my kitchen. We love this dish because 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. Ready? Let me show you have to sous vide ‘em.
The hubs was in sea food heaven while I was testing out this recipe!
Ingredients for sous vide shrimp kebabs
To start, this recipe uses shrimp that are 3-inch in diameter, 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.
How to sous vide shrimp kebabs – step by step
Divide shrimp across kebab skewers. I make enough skewers for each person to have 1-2.
Season with salt, pepper, garlic, shallot and parsley.
Vacuum-seal shrimp kebabs in a bag with 1” space in between.
Time and temperature for sous vide shrimp
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 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.
What are tasty seasonings for shrimp kebabs?
- Any fresh green herbs, like parsley or dill
- Green onions
- Old Bay (‘cuz we’re from Maryland)
- Squeeze of lemon or lime
What to serve shrimp with
- 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.
Wine to serve with shrimp
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! See the Black Garlic Salt.
Plating tips for sous vide shrimp kebabs
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 Corn On The Cob
- Sous Vide Cookbooks
Tools to help with sous vide cooking
- A big sous vide bucket to hold the water “sous vide bath” that the food cooks inside.
- Vacuum sealer and bags or plastic gallon bags to cook food.
- A sous vide machine like the Anova, Joule, Instant Pot Slim
- A big sous vide bucket or stock pot to hold the water the food cooks in
- Egg bites and desserts need small mason jars to cook in and the kind that does *not* curve (like this particular mason jar) – is my favorite because it makes it easier for the egg bites to pop out.
- Metal tongs to remove food from the sous vide bath.
- Protect natural stone countertops from the heat of the water bath with a cutting board.
Include #sipbitego and tag @sipbitego on Instagram – I’d love to see your pic. Check out my sous vide cookbook on Amazon: The Home Chef’s Sous Vide Cookbook. And for updates, get news from Sip Bite Go.
Sous Vide Shrimp Kebabs Recipe (Sip Bite Go)
Sous vide shrimp kebabs are tender and melt in your mouth. Cooking shrimp sous vide style means it will never overcook. You’ll find the best sous vide shrimp time and temp in this recipe. We this one because it’s a simple seafood sous vide recipe + it’s so fast to make. Finish sous vide shrimp kebabs on the grill or in a hot cast iron skillet. Ready? Let me show you have to sous vide ‘em.
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.
Recipe Video
Recipe 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.
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