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.
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.
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.