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    Home » Appetizers

    Sous-Vide Colossal Shrimp Cocktail

    Published: Nov 15, 2022 · Modified: Nov 3, 2024 by Zimmy · This post may contain Amazon and other affiliate links · 4 Comments

    Jump to Recipe Jump to Video Print Recipe

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

    Six shrimp cocktail appetizers on a tray.

    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.

    Jump to:
    • Ingredients
    • Instructions 
    • Watch how this recipe was made here.
    • Equipment
    • Leave a Comment
    • 📖 Recipe
    Sous-vide Colossal Shrimp Cocktail (with a Spicy Avocado 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

    Six shrimp cocktail appetizers on a tray.

    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.

    Ingredients
      

    • 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
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Shanley

      November 02, 2024 at 10:29 pm

      5 stars
      These are so perfect for the holidays. Delicious and look so elegant. Thanks for the recipe!

      Reply
      • Zimmy

        November 03, 2024 at 11:07 am

        You’re so welcome Shanley!
        Thrilled you think they’re holiday-worthy—nothing like a touch of elegance (and deliciousness) to make gatherings special.
        Enjoy!
        Elaine & James

        Reply
    2. Debb Arnold

      November 02, 2024 at 11:19 pm

      5 stars
      Can’t wait to try this recipe! Perfect for the holidays

      Reply
      • Zimmy

        November 03, 2024 at 11:09 am

        Hi Debb,
        So glad you’re excited to try this recipe! Perfect timing for the holidays, hope it’s a big hit at your gathering!
        Enjoy!
        Elaine & James

        Reply

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