Sous-Vide Colossal Shrimp Cocktail

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema) A show stopping appetizer for the holidays!

Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.

Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.

Ingredients

• Colossal shrimp (size 8-12/pound)
• Kosher salt
• Baking soda

Spicy Avocado Crema

• Avocados 
• Cilantro 
• Jalapeños 
• Greek yogurt
• Kosher salt 
• Lime 

For Serving

• Cilantro
• Tortilla chips 

See recipe card for quantities.

Instructions 

Sous-Vide the Shrimp

Preheat the sous-vide stick to 138°F and set the cook time for 25 minutes.

Pat the shrimp dry using paper towels.

Sprinkle the shrimp with the baking soda and salt, then toss to evenly coat.

Place the shrimp in a vacuum sealed bag (suitable for soups-vide) and use the vacuum pump to remove the air.

Place the sealed bag of shrimp in the preheated water and use a weight to completely submerge the shrimp (I use a measuring cup full of water).

Cook for 25 minutes, then remove to a bowl full of ice water to cool the shrimp before serving.

Refrigerate until ready to serve.

Spicy Avocado Crema

Place all the crema ingredients in a food processor and blitz until smooth.

Makes approximately 2 ¼ cups.

If the crema is too thick, mix in 1 tablespoon of water and blend (continue to add 1 tablespoon at a time until desired consistency is achieved).

Leftover crema will last 5 days in the fridge. Store it in a small airtight container with plastic wrap or wax paper pressed firmly down on the surface. This will help keep the avocado from browning.

For Serving

Using a small cocktail glass (or ramekin), pipe in (or spoon in) about ¼ cup of the crema. Serve 2 shrimp (patted dry with a paper towel) in each glass and garnish with cilantro.

Serve with a bowl of the extra crema and tortilla chips. Enjoy.

Watch how this recipe was made here.

Equipment

Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set. The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

Leave a Comment

If you get the chance to try this Sous-Vide Colossal Shrimp Cocktail recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

📖 Recipe

Sous-Vide Colossal Shrimp Cocktail

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

A show stopping appetizer for the holidays. Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.

Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Appetizer

Cuisine French, Mexican

Servings 6 People

Equipment

• 1 ZWILLING FRESH & SAVE sous-vide starter set.

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 12 wild Argentinian colossal shrimp peeled and deveined (size 8-12/pound)
• ½ teaspoon Kosher salt
• ½ teaspoon baking soda

Spicy Avocado Crema

• 3 avocados peeled and pitted
• ⅓ cup cilantro optional
• 2 small jalapeños finely diced
• ½ cup Greek yogurt
• ¼ teaspoon coarse kosher salt plus more to taste
• 1 lime juiced (about 2 tbsp)

For serving

• Cilantro for garnish
• Tortilla chips optional

Instructions

 

Sous-Vide the Shrimp

• Preheat the sous-vide stick to 138°F and set the cook time for 25 minutes.
• Pat the shrimp dry using paper towels.
• Sprinkle the shrimp with the baking soda and salt, then toss to evenly coat.
• Place the shrimp in a vacuum sealed bag (suitable for soups-vide) and use the vacuum pump to remove the air.
• Place the sealed bag of shrimp in the preheated water and use a weight to completely submerge the shrimp (I use a measuring cup full of water).
• Cook for 25 minutes, then remove to a bowl full of ice water to cool the shrimp before serving.
• Refrigerate until ready to serve.

Spicy Avocado Crema

• Place all the crema ingredients in a food processor and blitz until smooth.
• Makes approximately 2 ¼ cups.
• If the crema is too thick, mix in 1 tablespoon of water and blend (continue to add 1 tablespoon at a time until desired consistency is achieved).
• Leftover crema will last 5 days in the fridge. Store it in a small airtight container with plastic wrap or wax paper pressed firmly down on the surface. This will help keep the avocado from browning.

For Serving

• Using a small cocktail glass (or ramekin), pipe in (or spoon in) about ¼ cup of the crema. Serve 2 shrimp (patted dry with a paper towel) in each glass and garnish with cilantro.
• Serve with a bowl of the extra crema and tortilla chips. Enjoy.

Rate this Recipe

• If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!

Video

Notes

• These make ahead shrimp appetizers can be refrigerated until ready to serve
• The shrimp can be sous-vide for 25-45 minutes and will still maintain their beautiful plump texture.

Keyword boiling shrimp for shrimp cocktail, holiday appetizers, make ahead shrimp appetizers, shrimp appetizers make ahead, Shrimp cocktail, shrimp cocktail appetizers, Sous Vide Recipes, Sous-vide shrimp, Spicy Avocado Crema, Spicy Avocado Crema recipe

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