Sheet Pan Garlic Butter Shrimp
Precious Nkeih
May 11, 2022
This is one way to cook shrimp to be extra flavorful! Toss the shrimp with butter and garlic and then cook using the sous vide function of the Anova Precision Oven.
Note: The cook time in this recipe is for jumbo shrimp; if using smaller shrimp, you will need to reduce the cook time by at least 1 minute.
Serves
4
Prep Time
00:05
Cook Time
00:05
4.72 (7)
4318
Ingredients
5 Tbsp
melted unsalted butter
1.5 tsp
fresh lemon juice
1 tsp
minced garlic
1 tsp
dried parsley
½ tsp
Cajun seasoning
¼ tsp
salt
⅛ tsp
freshly ground black pepper
1 lb
jumbo shrimp, peeled and deveined (thawed if frozen)
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Steps
1. Preheat Oven
Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
2. Make Garlic Butter
In a large bowl, stir together the butter, lemon juice, garlic, dried parsley, Cajun seasoning, salt, and pepper.
3. Add Shrimp
Add the shrimp and toss well to coat in the butter.
4. Cook
Rack
Transfer the shrimp to a parchment- or silicone mat-lined sheet pan. Place in the oven and cook just until the shrimp turn opaque, 5 minutes (see note).
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
00:05 Timer
5. Serve
Serve with sautéed vegetables and crusty bread for soaking up the sauce.
11 Comments
Katie Watkins
I started my preheat 30 minutes ago and it still hasn't reached 212 degrees to be finished. In fact, it gets up to 211 and then goes down to 210 without me touching anything. I'm worried that there is a problem with the oven. Will it beep when it's preheated? I thought it usually does?
3y
A
Anova Culinary
Hi! Have you had issues with the oven reaching the preheat temperature in other recipes? If you have, please email support@anovaculinary.com and we’ll help sort out the issue. Thanks!
3y
Katie Watkins
seems to just be the shrimp so far ... I'm trying the recipe again right now (haven't cooked anything since the last shrimp). Same problem tonight ... Gets to 210 and then goes down, never reaching preheat target.
3y
A
Anova Culinary
Hm, that doesn’t sound right to me. Please reach out to support@anovaculinary.com and they can help you look into the issue in more detail!
3y
R
Rosaria
I’d give this a 10/10
I used jumbo prawns. The timing was perfect.
The outcome…. Incredibly succulent and devine.
I changed the recipe slightly although the cooking method didn’t change.
I used chopped garlic, a large knob of butter, chopped fresh parsley, a whole thai chilli pepper, salt and pepper. I sautéed this until the garlic and parsley was fragrant, cooled it down, used a few tablespoons of this cooled buttery oil to coat the prawns. I proceeded to cook the prawns as in the directions. In the meantime cooked spaghetti, and tossed the spaghetti with the remaining fragrant oil and juices from the now cooked prawns. Tossed in a handful of rocket leaves, then the prawns on top. Sprinkle of freshly ground pepper. Yummmm!!!
3y
D
Dj Delany
The description prep and cook times need to be fixed, not just the timer in the cooking steps.
3y
A
Anova
Hi all! We are updating the cook settings to correct the minutes/hours. Thanks for catching that bug!
3y
T
Ted Gross
Oh well. I’d give it a “mediocre” rating. Acceptable but not great. Took 45 minutes for APO to preheat. Cooked shrimp just under the 5 minutes in recipe. Shrimp ended up overcooked. I’d say 3 1/2 minutes enough. The taste was good- because I used 5x the minced garlic. Also added a bit of Worcestershire sauce.
4y
C
Caron Czorny
Prep time and cook time should say 5 minutes, not 5 hours
4y
Leslie Small
We needed to double the Creole Spice and add a TSP of Tabasco Green.
4y
S
SuAnn Stone
Glad you said 5 min in the directions, as the initial timing shows 5 hrs
4y
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