Sous vide shrimp is always plump and juicy, with none of the rubberiness you can find in the pan fried version. Combining the shrimp with a sweet, spicy, and bold salad like this one pumps up the flavor level a ton. The sweet mango and corn combines with the jalapenos for bright bursts of flavor. You can use more or less jalapenos, depending on how spicy you like your food.
It would also be great with a white fish like cod, swordfish, or grouper. Even chicken breasts would go well with it.
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Preheat a water bath to 130°F (54.4°C).
Mix together the spices in a bowl. Salt and pepper the fish then sprinkle with the spices. Place in the sous vide bag with the butter and seal. Let the fish sit for 30 minutes for the dry brine to take effect then place in the water bath and cook for 15 to 45 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.
Whisk together the vinegar, and olive oil in a large bowl. Add the corn, jalapenos, pepper, and mango and mix well. Salt and pepper to taste.
Place the lettuce in individual bowls and add the corn mixture. Place the cherry tomatoes on top of the salad. Remove the shrimp from the sous vide bags and add to the top of the salads. Top with the basil and lemon zest then serve.
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This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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