Sous Vide Ginger Shrimp Stir Fry Recipe

Quick stir fries are some of my favorite weeknight meals. They come together so quickly, and it's easy to add a ton of flavor to them. Plus you can use up whatever vegetables you have in the fridge! This stir fry has a great ginger bite to it and is rounded out with some fish sauce and soy sauce. I love to top it with shrimp, but it works equally well with chicken, pork, or even beef.

Sous vide shrimp stir fry seared 3

Shrimp is great when cooked from 122°F to 140°F (50°C to 60°C). I prefer it around 131°F (55°C) but my wife likes it at the higher 140°F (60°C). You really only need to heat the shrimp through, which usually takes 15 to 35 minutes.

I usually give the shrimp a quick sear at the end, but you can skip it for more tender shrimp.

Note: You can learn more about sous vide shrimp from my How to sous vide shrimp or view all my sous vide shrimp articles.

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!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Ginger Shrimp Stir Fry Recipe

  • Published: January 31, 2019
  • By Jason Logsdon
  • Cooks: 131°F (55°C) for 15 to 35 minutes
  • Serves: 4

Ingredients for Sous Vide Ginger Shrimp Stir Fry

Sous vide shrimp stir fry seared 1
  • For the Sous Vide Shrimp

  • 1 pound shrimp, peeled and cleaned (450g)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Chinese five-spice powder
  • 1 tablespoon butter
  • For the Vegetable Stir Fry

  • 1 white onion, diced
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 8 baby bok choy
  • 1/2 pound snow peas (225g)
  • 1 cup shredded carrots
  • 1 teaspoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • To Assemble

  • Sesame oil

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Cooking Instructions for Sous Vide Ginger Shrimp Stir Fry

For the Sous Vide Shrimp

Preheat a water bath to 131°F (55°C).

Sous vide shrimp cocktail lipavi bath

Mix the spices together in a bowl. Sprinkle the spice mixture over the shrimp then place in a sous vide bag in a single layer then add the butter and seal. Place the bag in the water bath and cook for 15 to 35 minutes, until heated through.

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.

For the Vegetable Stir Fry

Heat some oil in a pan over medium-high heat. Add the onions and cook until beginning to soften. Add the red pepper, garlic and ginger then cook until starting to soften. Add the baby bok choy, snow peas, shredded carrots, fish sauce, soy sauce and vinegar then cover and cook until tender.

Sous vide shrimp stir fry seared 2

To Assemble

Take the sous vide bag out of the water and remove the shrimp from the bag. Dry off thoroughly using paper towels or a dish cloth. Quickly sear them for 20 to 30 seconds per side, until just browned, then remove from the heat.

Spoon the vegetable stir fry onto a plate and top with the shrimp. Drizzle with some sesame oil then serve.

Nutritional Information for Sous Vide Ginger Shrimp Stir Fry

Sous vide shrimp stir fry seared 4
  • Calories: 239
  • Fat: 5g
  • Protein: 30g
  • Carbohydrate: 21g
  • Fiber: 6g
  • Sugar: 8g
  • Cholesterol: 190mg

Want Great Sous Vide Recipes?

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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!

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All tags for this article: Shrimp, Sous Vide, Sous Vide Fish , Sous Vide Shrimp

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.
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