I love eating shrimp prepared just about any way imaginable. I love them poached and grilled and in ceviche and everything in between. When I was at the fish market they had some great looking shrimp so I decided to grab some with no plan in mind. Once I got home I checked to see what we had on hand and I came up with this salad using sous vide shrimp.
For the salad I came up with a mishmash of things we had around the house. I grabbed some fresh red and green lettuce from the garden for the base of the sous vide shrimp salad. There were also some red and orange cherry tomatoes that were just ripening I added for sweetness and tartness.
I also love the flavor of mango with shrimp and we had one so I diced it up. I remembered we had some homemade habanero pepper and mango hot sauce (ours was extra sweet since we doubled the mangos in it) in the fridge so I grabbed that.
I wanted to add some crunch and texture to the sous vide shrimp so I diced a red bell pepper and got some sweet corn we had . Some white wine vinegar and olive oil would provide background flavors along with some lemon zest. Then I chopped up some of our fresh basil for the final topping.
I sprinkled the shrimp with a little paprika for flavor and used sous vide to cook them at 122°F (50°C) for about 25 minutes. Then I quickly pan fried them on one side to give them some added texture. You could always skip the pan frying, especially in a salad like this that is already full of textures. If you like your shrimp cooked a little more well done, particularly if you are going to skip the quick fry, then a temperature of 132°F (55.6°C) would be an option.
All the flavors went together really well and the sous vide shrimp turned out great. I love when unplanned meals come together so well. Feel free to experiment and tweak this recipe for anything you have on hand, especially if it's fresh from the garden.
This recipe is from our book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!
If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Shrimp Salad you can check out the following.
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Preheat the water bath to 122°F (50°C) for sushi quality or 132°F (55.6°C) for more well done.
Salt and pepper the shrimp, sprinkle with the paprika, then seal them in the sous vide pouches. Add to the water bath and cook for 15 to 35 minutes.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Preheat a pan to medium-high heat.
While the sous vide shrimp are cooking make the salad. Combine the corn, pepper, mango, hot sauce, vinegar, and olive oil in a bowl and mix well. Salt and pepper to taste. Place the lettuce in individual serving bowls and add the corn mixture. Place the cherry tomatoes on top of the salad.
Take the sous vide shrimp out of the water bath and remove them from the pouches. Pat them dry with a paper towel or dish cloth and let sit for a few minutes.
Quickly sear the sous vide shrimp until just browned, about 1 minute. Remove from the heat and add to the top of the salads. Top with the basil and lemon zest and serve.
This recipe is from our book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook and make during the week!
If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!