Sous Vide Poached Shrimp Stir Fry Recipe

I love a good shrimp stir fry, but sometimes the shrimp can get over cooked and chewy. Sous viding the shrimp ensures they are perfectly cooked without any risk of getting tough. Combining the sweet shrimp with a umami-filled stir fry rounds out the filling meal.

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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.

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

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You can always peel and de-vein the shrimp yourself, but I usually pay extra money for the fish monger to do it for me. It saves 15 to 30 minutes of pulling veins out of raw shrimp, so to me it's worth the extra cost.

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 Poached Shrimp Stir Fry Recipe

  • Published: July 25, 2018
  • By Jason Logsdon
  • Cooks: 130°F (54.4°C) for 15 to 35 minutes
  • Serves: 4
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Ingredients for Sous Vide Poached Shrimp Stir Fry

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  • For the Sous Vide Shrimp

  • 1 pound shrimp, peeled and cleaned (450g)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1 tablespoon butter (15ml)
  • For the Vegetable Stir Fry

  • 1 white onion, diced
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons minced ginger (30ml)
  • 8 baby bok choy
  • 1/2 pound snow peas (225g)
  • 1 cup peeled, shredded carrots (237ml)
  • 1 teaspoon fish sauce (5ml)
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon rice wine vinegar (15ml)
  • To Assemble

  • 1 lemon
  • Fresh basil 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!

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Cooking Instructions for Sous Vide Poached Shrimp Stir Fry

For the Sous Vide Shrimp

Preheat a water bath to 130°F (54.4°C).

Sprinkle the garlic powder over the shrimp then place in a sous vide bag in a single layer. Add the butter, then seal the bag. 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.

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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.

To Assemble

Take the sous vide bag out of the water and remove the shrimp from the bag.

Spoon the stir-fried vegetables onto a plate and top with the shrimp. Zest the lemon over the top then juice it over the top. Drizzle with some olive oil, sprinkle on the basil leaves, then serve.

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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: Fish, Shrimp, Sous Vide, Sous Vide Asian , 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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