Sous Vide Lemon-Butter Shrimp recipe

All Recipes Seafood Shellfish Shrimp


1 pound large shrimp, peeled and deveined
½ teaspoon Creole seasoning (such as Tony Chachere's®), or more to taste
8 1/2-inch wide strips lemon zest
3 sprigs fresh thyme
2 ounces chilled butter, cut into 4 to 6 slices

Nutrition Info

212.1 calories
carbohydrate: 6 g
cholesterol: 202.7 mg
fat: 12.7 g
fiber: 3.4 g
protein: 19.9 g
saturatedFat: 7.5 g
servingSize: -
sodium: 340.3 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -


  1. Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.

  2. Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.

  3. Place bag into the water and set timer for 30 minutes.

  4. Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

Recipe Yield

4 servings

Recipe Note

These tender and juicy shrimp are infused with the wonderful flavors of thyme, lemon, and Creole seasoning. They are so easy to make, they practically cook themselves! You never have to eat chewy, rubbery shrimp again when using the sous vide method.

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