Coconut Shrimp

55°C (131° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty
JF

Ingredients

Main ingredients

  • 1 lb large shrimp

1 lg Lime

3 sprigs Vietnamese Basil

2 slices fresh ginger

3Tbs chopped cilantro

1/4 tsp fish sauce

1 cup coconut milk

Comments

kiwi2751
15 minutes at 55 C will not provide the benefit of pasteurizing the shrimp. See this article http://www.douglasbaldwin.com/sous-vide.html#Fish_and_Shellfish and go to the lean fish table.
over 4 years ago
kiwi2751
15 minutes at 55 C will not provide the benefit of pasteurizing the shrimp. See this article http://www.douglasbaldwin.com/sous-vide.html#Fish_and_Shellfish and go to the lean fish table. 140 F/ 60 C for 35-40 minutes is recommended.
over 4 years ago
Lesley Davies
I would make the sauce without the shrimp and finish them in a hot pan
about 4 years ago

Directions

Main directions

  1. Heat your water bath to 55 C

With a potato peeler, peel two strips of peel from the lime. Juice the lime and reserve

In a large ziplock add the lime peel, ginger, basil, fish sauce and coconut milk

Mix gently then add the shrimp and seal, being sure to remove as much air as possible.

Place in the water bath and cook 15 minutes

Remove the shrimp to a bowl and sprinkle with the lime juice and Cilantro

Serve warm

(Save the cooking liquid for Thom Ka Gai Soup!)

Comments

kiwi2751
15 minutes at 55 C will not provide the benefit of pasteurizing the shrimp. See this article http://www.douglasbaldwin.com/sous-vide.html#Fish_and_Shellfish and go to the lean fish table.
over 4 years ago
kiwi2751
15 minutes at 55 C will not provide the benefit of pasteurizing the shrimp. See this article http://www.douglasbaldwin.com/sous-vide.html#Fish_and_Shellfish and go to the lean fish table. 140 F/ 60 C for 35-40 minutes is recommended.
over 4 years ago
Lesley Davies
I would make the sauce without the shrimp and finish them in a hot pan
about 4 years ago