Sous Vide Coconut Shrimp

Janet Fouts
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course


  • Potato Peeler
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 1 lg lime
  • 3 sprigs Vietnamese basil
  • 2 slices fresh ginger
  • 3 tbsp cilantro chopped
  • 1/4 tsp fish sauce
  • 1 cup coconut milk


  • Heat your water bath to 131°F.
  • With a potato peeler, peel two strips of peel from the lime. Juice the lime and reserve the rest.
  • 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.
Keyword coconut, coconut shrimp, shrimp, sous vide