Sous Vide Essentials: Shrimp Scampi

Andy Anderson !


Worked on this yesterday. I wanted a virtually foolproof scampi, so I turned my attention to my sous vide machine. One of the things I love about sous-vide cooking is the precise, moist temperatures, that perfectly cook almost any type of food.

I knew the ingredients I was going to use, so this exercise was about temperature and time. I did some research, made a few attempts, and ended up with this.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

5 Min
35 Min
No-Cook or Other



  • 6 large
    shrimp peeled and deveined, leave the tails on
  • 2 Tbsp
    sweet butter, unsalted
  • 2 Tbsp
    white wine, like a chardonnay
  • 1 Tbsp
    lemon juice, freshly squeezed
  • 1 tsp
    dehydrated onions, ground
  • 1/4 tsp
    black pepper, freshly ground, or to taste
  • 1 clove
    garlic, minced

  • 1 Tbsp
    sweet butter, unsalted
  • 2 Tbsp
    breadcrumbs, preferably panko
  • 1 - 2 pinch
    dried oregano
  • ·
    parmesan cheese, freshly grated, for topping

How to Make Sous Vide Essentials: Shrimp Scampi


  2. You will need a sous vide machine to make this recipe.
  3. If the shrimp are frozen, defrost them before making this recipe. You can use frozen shrimp; however, the times and temps listed are for defrosted shrimp.
  4. Gather your ingredients (mise en place).
  5. Place the sous vide machine in a pot, and set the temp to 135f (57c).
  6. Add the butter, wine, lemon juice, salt, pepper, dehydrated onions, and minced garlic to a pan, then bring to a simmer.
  7. Allow to simmer for about 5 – 7 minutes, then take off the heat, and cool to room temperature, about 20 minutes.
  8. Add the shrimp and sauce to a Ziploc bag.
  9. Extract as much air as possible from the bag, then clip to the side of the sous vide pot, and cook for 35 minutes.
    If you are using the optional items, place the butter, and breadcrumbs into a small saucepan, and toast, until beginning to brown, about 3 – 5 minutes. Remove from heat and reserve.
  12. Remove shrimp from the sous vide, and place them into an ovenproof dish, along with the sauce.
  13. Sprinkle with the breadcrumbs (if using), and place under a broiler, until the shrimp begin to lightly brown, about 2 – 3 minutes. Do not overcook.
  15. Remove from oven, sprinkle with a bit of oregano, and parmesan (if using), and serve; preferably with some toast points, for soaking up that amazing sauce. Enjoy.
  16. Keep the faith, and keep cooking.

Printable Recipe Card

About Sous Vide Essentials: Shrimp Scampi

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: French
Dietary Needs: Soy Free
Other Tag: Quick & Easy

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