clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Turmeric Sous Vide Shrimp Poached in Cocconut Milk Served over Rice-2

Turmeric Sous Vide Shrimp Poached in Coconut Milk with Green Vegetables

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Sous Vide
  • Cuisine: Asian
  • Diet: Gluten Free


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


  1. Set up sous vide: Preheat water to 140°F (60°C) or your desired temperature according to the temperature table above.
  2. Prepare shrimp: Toss shrimp with salt, pepper, and turmeric. Mix well and set aside. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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.
  7. 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