Best Sous Vide Cilantro-Shrimp Tacos Recipe

This recipe was written by Stephanie Searor, MS RD LDN

Best Sous Vide Cilantro Shrimp Tacos Recipe

Equipment

Sous Vide Machine – our favorite right now is the Anova or the Joule.
Container – not necessary, but nice to have for bigger cuts of meat. We recommend the Lipavi as it is large and sturdy. You can also use a pot.
Vacuum sealer and bags, or a freezer Ziploc bag. If you only have a Ziploc make sure to check our our article on the water displacement method. You can find our favorite vacuum sealers here – 5 Best Sous Vide Vacuum Sealers (Reviews Updated 2021)

Shrimp are delicate sea creatures, and can quickly overcook and become tough when using traditional cooking methods. There are a lot of different sizes, too, which can make judging cook time and level of doneness difficult. But, shrimp is delicious. And shrimp tacos are the perfect meal for Taco Tuesday (or any day!).

Shrimp tacos are usually made with grilled, fried, or sautéed shrimp, served with a tangy sauce. Sometimes they can be chewy and overcooked, leading to a sad taco (no one wants a sad taco). So, we figured that using a sous vide circulator for shrimp would be a good idea, and boy were we right!

We decided to sous vide shrimp with slivered onions, fresh chopped cilantro and butter, along with salt and pepper. We wanted to keep the seasonings minimal, so that the flavor of the shrimp could really shine, and the cilantro could keep everything light and herbaceous. Once the shrimp were done, we tossed them in tangy Greek yogurt with a few more spices, then used them to fill corn tortilla shells. They truly were one of the most delicious street-style shrimp tacos I’ve ever eaten; and I eat a lot of tacos. We have some ideas for sides, but feel free to get creative.

Sous Vide Cilantro-Shrimp Street Tacos Recipe

Serves 4

Sous Vide Cilantro-Shrimp Taco Ingredients

1-pound raw shrimp, peeled and deveined, size 16-20 (this means that there will be roughly 16-20 shrimp per pound)
1 bunch fresh cilantro, rinsed and roughly chopped (use stems and leaves; stems actually have more flavor than the leaves!)
1 stick salted butter, cubed
¼ cup finely diced red onion
salt and freshly ground black pepper to taste
½ cup whole milk plain Greek yogurt, room temperature
1 tablespoon vinegar-based hot sauce (or to taste)
juice from two limes
12 corn tortillas, warmed or charred on a grill or in a hot pan

Garnishes and sides that we live: Cilantro, finely diced red onion, salsa, aji, guacamole, finely shredded lettuce or cabbage, black beans, steamed rice, shredded cheese, jalapenos, limes.

Sous Vide Cilantro-Shrimp Taco Instructions

In a sous vide bag (or zip-top bag), combine the shrimp, cilantro, butter, onion, salt, and pepper. Seal and remove all of the air from the bag.
Prepare a vessel for the shrimp; we prefer a 9 quart pot to ensure space. Attach the sous vide machine to the size, and preheat for 130 degrees Fahrenheit.
Once the water is ready, submerge the shrimp and cook for 30 minutes to 1 hour, depending on how you like your shrimp; 30 minutes will give them a tender, succulent texture, 1 hour will be slightly more firm with a bit more toothiness. (I prefer them done more towards the one-hour mark).
When the shrimp is done, carefully remove the shrimp from the bag, reserving as much of the liquid as possible.
Roughly chop the shrimp into small pieces.
Combine the shrimp and all of the cooking liquid with the yogurt, hot sauce, and lime juice. Stir to combine, taste, and adjust seasonings as needed.
To serve; Spoon some of the shrimp mixture inside of a corn tortilla. Garnish with your choice of toppings. Enjoy!