Turmeric Sous Vide Shrimp Poached in Coconut Milk with Green Vegetables
Sous vide shrimp coated with turmeric and poached in creamy coconut milk with ginger and garlic. A delicious and balanced full meal under 30 minutes.
We have been diving into the intriguing world of sous vide cooking for a while now. It’s the secret weapon behind many perfectly cooked meats and vegetables, and it’s no exception for succulent and juicy shrimp. What I am about to share with you in this article is a flavorful journey of sous vide shrimp through turmeric, ginger, garlic, and creamy coconut milk. You’ll not only learn the basics of cooking shrimp sous vide but will also be able to whip up a balanced and satisfying meal with vibrant green vegetables of your choice in just 30 minutes.
Let’s be honest—30-minute sous vide meals don’t happen very often because sous vide is all about slow cooking. That makes this recipe a rare and special one, in my opinion.
Agreed? Let’s dive in.
- Why Sous Vide Shrimp
- Sous Vide Shrimp Temperature and Time
- Unleashing the Power of Turmeric
- What You Need
- Mastering the Perfectly Poached Shrimp Step by Step
- Pairing Green Vegetables of Your Choice
- Creating a Balanced and Satisfying Full Meal (Low-Carb Option Included)
- StreetSmart Sous Vide Tips
- Turmeric Sous Vide Shrimp Poached in Coconut Milk with Green Vegetables
Why Sous Vide Shrimp
Shrimp is fairly easy and quick to cook, especially on the stove. You might be wondering why you would want to go through the trouble of setting up the sous vide, putting the ingredients in a bag, and waiting for it to cook.
For me, the answer lies in the peace of mind, as I don’t have to pay attention to it at all, which frees me up to make a side dish or do something else. Also, it takes only 15-20 minutes to cook shrimp sous vide. Other benefits of cooking sous vide shrimp include:
- Eliminates the risk of overcooking or undercooking shrimp. By cooking your shrimp at a controlled and consistent temperature, you ensure that each one is perfectly cooked, tender, and succulent. No more overcooked, rubbery shrimp.
- Maximizes the flavor infusion. By sealing the shrimp and the other ingredients in an airtight bag, all of the flavors meld together and intensify as they cook low and slow. In the case of this turmeric sous vide shrimp, the aromatic spices and creamy coconut milk penetrate every nook and cranny of the shrimp, resulting in a dish that bursts with flavor in every bite.
- Retains all the natural juices, flavors, and nutrition. Unlike traditional cooking methods that can cause moisture loss, sous vide cooking preserves the integrity of the shrimp, resulting in a dish that is unbelievably juicy and flavorful.
- Offers complete control over the cooking process. You can set the temperature exactly where you want it, ensuring that your shrimp is cooked to your desired doneness every time. This level of precision allows you to consistently achieve the perfect balance between tenderness and flavor.
Sous Vide Shrimp Temperature and Time
On that note, let’s see what temperatures for sous vide shrimp produce results that suit you!
|Temperature||Texture and Doneness||Dish Recommendations|
|125°F (52°C)||Semi-raw, translucent, soft, and buttery||Shrimp sashimi; shrimp nigiri|
|130°F (54°C)||Very tender with a hint of firmness||Shrimp ceviche; shrimp cocktail|
|135°F (57°F)||Barely opaque, moist, juicy, and tender.||Any shrimp dish|
|140°F (60°C)||Snappy, juicy, and bouncy with a traditional poached texture||Any shrimp dish, especially poached shrimp like this recipe|
Here comes my favorite part—the cooking time! It takes only 15 minutes for your shrimp to cook through in the sous vide. You can leave it in the water bath for up to an hour, and the texture won’t change much. However, please note that longer than an hour may result in mushy shrimp.
The best temperature and time to sous vide shrimp is between 125°F (52°C) and 140°F (60°C) for 15 – 30 minutes.
Unleashing the Power of Turmeric
Before we get into the essential ingredients you need for this recipe, I think it’s important to uncover the health benefits and taste profile of turmeric, which is our key spice that runs the show here.
With its vibrant golden hue and earthy aroma, turmeric not only adds beautiful color to your shrimp but also brings a plethora of health benefits to the table. Known for its anti-inflammatory properties and the potential to boost brain and kidney function, turmeric is a spice that deserves to be in your pantry at all times.
When combined with the creamy coconut milk in this recipe, turmeric creates a harmonious symphony of flavors. The sous vide method allows the flavor of turmeric to infuse every inch of the shrimp, ensuring that each bite is bursting with aromatic, bold flavor.
What You Need
Since half an hour is plenty to cook shrimp sous vide, that makes a healthy 30-minute meal on a workday totally possible. To make this beautiful sous vide poached shrimp meal, here’s what you need.
- Shrimp. Preferably large in size and heads off. Shrimp is very nutritious. It’s fairly low in calories and provides a high amount of protein and healthy fats, as well as a variety of vitamins and minerals like calcium, potassium, and magnesium.
- Turmeric, plus salt and pepper. Aside from the amazing health benefits mentioned earlier, a generous amount of turmeric gives the shrimp a golden hue. It’s also responsible for that beautiful yellow color in the cooking liquid after poaching the shrimp. As for the flavor, a little salt and pepper is plenty, as there are more flavor boosters on the list. Read on.
- Olive oil, garlic, ginger, and bird’s-eye chili. Those aromatics are some of the basics in Asian cooking. (Did I mention that this is an Asian recipe?). When briefly fried in hot oil, they release even more aroma to bring your dish to the next level. With sous vide, the flavor and aroma are locked in your cooking bag with the infused oil. I found that it’s the best way to use garlic and ginger in sous vide cooking. If you can’t find bird’s-eye chili, AKA Thai red chili, you can substitute jalapeño or serrano chili for it.
- Coconut milk. This is where the richness and creaminess come from. Make sure to use unsweetened coconut milk.
- Tamari. This gluten-free sauce adds a hint of umami flavor to the whole thing. You can also use soy sauce instead.
- Green Vegetables. To pair with the shrimp, feel free to use any crunchy green vegetables you like. Veggies like broccoli, green beans, asparagus, snow peas, or a mix of all can work well.
- Rice or Zucchini Noodles. To make a full meal, you can choose steamed rice to soak up all that delicious sauce or make some zoodles for a low-carb option.
- Lime and Cilantro. Lime wedges and chopped fresh cilantro leaves are for garnishing and a final touch to your meal.
- A sous vide immersion circulator. I used an Anova Precision Cooker to poach the shrimp.
- A large pot or a sous vide container. I personally use an Anova sous vide cooking container which holds up to 16L of water with a removable lid and a rack to prevent food from floating. But a deep, large pot can totally do the job.
- A large silicone sous vide bag. For this recipe, I used a half-gallon-sized Stasher silicone sous vide bag to reduce plastic waste. As I mentioned in Sous Vide Bags 101, Stasher silicone bags are perfect to cook things that contain a lot of liquid. You can certainly use a zip-top bag to poach shrimp sous vide as well. You do not need a vacuum sealer for it.
- A cast-iron pan. For frying garlic, ginger, and chili as well as cooking green vegetables, I used the same cast-iron skillet. Any heavy-duty pan can work.
- A vegetable peeler if opting for zoodles. I don’t have a spiralizer. This is what I use for making vegetable noodles or ribbons. It doesn’t take up any space at all.
Mastering the Perfectly Poached Shrimp Step by Step
Now that we’ve got everything prepared, let’s roll up our sleeves to make the perfectly poached shrimp.
Step #1 – Set up sous vide: Preheat water to 140°F (60°C) using a sous vide machine.
Step #2 – Prepare shrimp: Season shrimp with salt, pepper, and turmeric.
Step #3 – Infuse oil: Fry garlic, ginger, and chili in hot oil to allow the aroma and flavor to infuse the oil.
Step #4 – Bag the shrimp: Place shrimp into a ½-gallon-sized Stasher bag or a large zip-top bag. Add coconut milk, tamari, and infused oil along with the garlic, ginger, and chili.
Step #5 – Sous vide poach the shrimp: The water should have reached your desired temperature by now. Use the water displacement method to submerge the shrimp under the sous vide water bath. Set the timer for 15 or 20 minutes.
Now that you’ve mastered the art of perfectly poached sous vide shrimp, you’re ready to move on to the next step.
Pairing Green Vegetables of Your Choice
Pairing green vegetables of your choice with turmeric sous vide shrimp poached in coconut milk will not only enhance the taste but also create a visually appealing dish. Consider selecting vegetables that offer a contrasting color and texture, such as crisp asparagus spears, baby bok choy, or tender broccoli florets. You can also experiment with different varieties of leafy greens like spinach or kale to add a touch of earthiness to the overall flavor profile.
To prepare the green vegetables, we’ll simply toss them into the same pan we used for making the infused oil. No need to add anything. The residual oil left at the bottom of the pan is enough. No seasonings are required either, in my opinion, because the shrimp sauce offers plenty of flavor already. You just need to cook the veggies, and that happens while the shrimp is in the sous vide bath. See? You are being so efficient in the kitchen!
Creating a Balanced and Satisfying Full Meal (Low-Carb Option Included)
Now it’s time to create a balanced and satisfying full meal.
If you are not afraid of carbs, serve the shrimp and veggies over steamed rice. Allow the rice to soak up all that delicious sauce. It is so satisfying and fulfilling! I promise.
For those seeking a low-carb option, consider pairing the turmeric sous vide shrimp and sautéed vegetables with zucchini noodles. You do not need to cook the zoodles. The warm and flavorful shrimp sauce will help cook them a little when you pour it over.
Another low-carb option would be to serve the shrimp alongside a bed of fragrant cauliflower rice. To make cauliflower rice, start by removing the leaves and core from a head of cauliflower. Chop the cauliflower into florets and pulse them in a food processor until they resemble rice grains. Use the residual oil in the skillet and sauté the cauliflower rice until tender, about 5-7 minutes.
The possibilities for creating a balanced and satisfying full meal to accompany our turmeric sous vide shrimp are endless. Whether you choose to add a mix of green vegetables or serve it with traditional rice, noodles, or naan, it’s important to consider the variety of flavors and textures that can enhance the overall experience.
StreetSmart Sous Vide Tips
- Group cook. There are a few things that can be cooked at 140°F (60°C) together with the shrimp. Chicken breast and pork chops are good candidates to swim in the same water bath.
- Convert traditional shrimp recipes to sous vide shrimp recipes. Now that you know how to sous vide shrimp, practically every shrimp recipe can be cooked sous vide. Take these Blackened Shrimp Tacos as an example; after coating the shrimp with the blackened seasonings, instead of cooking it on the stove, you can pop it into a sous vide bath and free yourself up to make the Mango Avocado Salsa for the tacos! In this case, because there’s no liquid, it’s best to arrange the shrimp in a single layer in a vacuum seal bag for the best results—evenly cooked, juicy shrimp!
- Sous vide frozen shrimp. You can also cook frozen shrimp sous vide. Just add 15 more minutes to the cook time. Season the cooked shrimp afterward or toss them in a sauce for a quick appetizer.
On a side note, if you like shellfish, you might also like Sous Vide Lobster Tail, Sous Vide Scallops with Brown Butter and Caper Sauce, Pan-Seared Scallops with Lemon Butter Sauce, Creamy Seafood Risotto, and last but not least, Shrimp Scampi.
I hope you liked this recipe and found the information about sous vide shrimp in the article helpful. Once you get a chance to try it, tell me, what’s your version of a balanced and satisfying meal with this turmeric sous vide shrimp poached in coconut milk? Leave a comment below and let us StreetSmart home chefs know your experiences!Print
Sous vide shrimp coated with turmeric and poached in creamy coconut milk with ginger and garlic. A delicious and balanced full meal under 30 minutes.
- 1 pound large shrimp, peeled and deveined, tails on or off
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
- 2 tablespoons olive oil
- 2 large garlic cloves, crushed
- 1-inch chunk of ginger, sliced
- 1 bird’s-eye chili, or jalapeño or serrano chili, thinly sliced
- 1 (13.66-fl oz) can unsweetened coconut milk
- 1 tablespoon tamari or soy sauce
- 4 cups of green vegetables of your choice (broccoli florets, bok choy, asparagus, zucchini, spinach, green peas, etc.)
- 1 lime, cut into wedges
- Chopped fresh cilantro leaves for garnishing
- Set up sous vide: Preheat water to 140°F (60°C) or your desired temperature according to the temperature table above.
- Prepare shrimp: Toss shrimp with salt, pepper, and turmeric. Mix well and set aside.
- Infuse oil: In a cast-iron skillet over medium-high heat, add olive oil. Once hot, add garlic, ginger, and chili. Cook and allow the aroma to fully infuse the oil, stirring frequently for about a minute. Turn off the heat.
- Bag the shrimp: Spoon the seasoned shrimp into a ½-gallon Stasher bag or a large zip-top bag. Pour coconut milk into the bag, followed by the infused oil along with the garlic, ginger, and chili.
- Sous vide cook the shrimp: The water should have reached your desired temperature by now. Use the water displacement method to submerge the food content under the sous vide water bath. Set the timer for 20 minutes.
- Cook green vegetables: In the same skillet, using the residual oil, cook your choice of green vegetables over medium-high heat, about 3-5 minutes. No seasoning is required as the shrimp sauce offers plenty of flavor.
- Serve. For a low-carb option, prepare some zucchini noodles and place them in serving bowls, then divide and dish the vegetables into the same bowls. Once the timer is off, take the shrimp out of the water bath, open the bag, divide the shrimp and sauce evenly into four potions. Add one portion to each serving bowl. Garnish with cilantro and serve with lime wedges. Zucchini noodles can be substituted for rice, vermicelli, or naan to soak up the delicious sauce!
The nutrition facts are calculated without rice and zucchini noodles.
- Serving Size: 1 serving
- Calories: 391
- Sugar: 2.3g
- Sodium: 740.4mg
- Fat: 28.7g
- Saturated Fat: 19.5g
- Trans Fat: 0g
- Carbohydrates: 11.3g
- Fiber: 2.9g
- Protein: 28.2g
- Cholesterol: 182.5mg
Keywords: Sous Vide Shrimp