Sous Vide Shrimp Cocktail Recipe

A favorite appetizer of mine is a shrimp cocktail. The defining features in a great shrimp cocktail are the quality of the shrimp, how well the shrimp are cooked, and the flavor of the cocktail sauce.

Sous vide shrimp cocktail in a glass

Instead of poaching the shrimp I used sous vide shrimp for the cocktail and they turned out perfectly. The benefit of using sous vide is that you can cook the shrimp to the exact doneness you prefer.

The process was very easy. I salted and peppered the raw shrimp then sealed then in a bag with some rendered guanciale fat for flavor. You could also use bacon or pancetta fat, or even just butter.

You then cook the sous vide shrimp cocktail at the temperature you prefer for 15 to 35 minutes. I decided on 132°F (55.6°);C but I know many people like their shrimp cooked at 122°F (50°C).

Once the sous vide shrimp cocktail is done cooking you take them out of the pouch and dry them off. You can then chill the shrimp for later serving, though I couldn't resist eating several of them hot.

For the cocktail sauce I just tossed together a quick sauce in the blender by combining tomatoes, garlic, chipotle peppers, honey, and lime juice, plus some tomato paste to thicken it. It was a flavorful, smokey, and spicy cocktail sauce that complemented the flavor of the shrimp without over powering it.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Shrimp Cocktail you can check out the following.

Sous Vide Shrimp Cocktail

  • Published: April 16, 2012
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 30 to 60 Minutes
  • Cooks: 132°F (55.6°C) for 15 to 30 Minutes
  • Serves: 2 to 4

Ingredients for Sous Vide shrimp Cocktail

  • For the Sous Vide Shrimp

  • 1 pound raw shrimp, cleaned and deveined
  • 1 tablespoon rendered fat or butter
  • Salt and pepper
  • For the Cocktail Sauce

  • 2 small tomatoes
  • 3 cloves garlic
  • 1 chipotle pepper in adobo sauce, less or more to taste
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1/4 cup tomato paste
  • 1/4 cup cilantro
  • Salt and pepper
  • To Assemble

  • Few cilantro leaves

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Shrimp cocktail

For the Pre-Bath

Salt and pepper the shrimp then add to a sous vide pouch with the fat. Seal the pouch.

For the Sous Vide Shrimp

At least 30 to 60 minutes before serving

Preheat your sous vide water bath to 132°F (55.6°C).

Place the pouch in the water bath 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.

Remove the sous vide shrimp cocktail from the pouch and pat dry. Place in the refrigerator until chilled.

For the Cocktail Sauce

Combine all of the ingredients for the cocktail sauce in a blender or food processor. Process until it is mixed well and the consistency you prefer. Taste and adjust the flavors to your preferences. If you want it thicker you can also add more tomato paste.

To Assemble

Remove the sous vide shrimp cocktail from the refrigerator and plate in a bowl with the cocktail sauce. Garnish with the cilantro.

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger 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 website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy