Garlic Lime Shrimp with Watermelon Salsa | CookOS

Garlic Lime Shrimp with Watermelon Salsa

Name: Garlic Lime Shrimp with Watermelon Salsa
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 3 cloves garlic, grated; 2 limes, juiced and zested, divided; 2 tbsp olive oil, divided; ½ tsp baking soda; 1 lb watermelon, cut into ¼" cubes; 1 jalapeño, seeded and finely chopped; ¼ cup roughly chopped cilantro; ½ cup feta cheese; ¼ cup finely chopped red onion

Sous vide garlic lime shrimp paired with fresh watermelon salsa, cilantro, and feta. Baking soda in the marinade keeps the shrimp firm and plump while the bright lime and crisp watermelon deliver ceviche-style freshness.

🌍American 🥗Gluten-Free 🥗Pescatarian 🏷️Sous vide 🏷️Shrimp 🏷️Watermelon

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🏷️Salsa

🏷️Garlic

Total

1h 5m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb shrimp, peeled and deveined
3 cloves garlic, grated
2 limes, juiced and zested, divided
2 tbsp olive oil, divided
½ tsp baking soda
1 lb watermelon, cut into ¼" cubes
1 jalapeño, seeded and finely chopped
¼ cup roughly chopped cilantro
½ cup feta cheese
¼ cup finely chopped red onion

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Instructions

1
In a large bowl, mix together 1 lb shrimp, 3 cloves garlic, the juice and zest of 1 lime, 1 tbsp olive oil, ½ tsp baking soda, ½ tsp salt, and ¼ tsp fresh ground black pepper.
2
Transfer mixture to a vacuum bag and seal. Place bag in a Suvie pan, cover with water, and place in the bottom zone of Suvie. Input settings and cook now or schedule. Cook sous vide at 130°F for 45 minutes.
3
While the shrimp is cooking, combine 1 lb watermelon, 1 jalapeño, ¼ cup cilantro, ½ cup feta, ¼ cup red onion, the juice and zest of 1 lime, and 1 tbsp olive oil in a large bowl. Season with salt and pepper.
4
After the shrimp has cooked, remove pan from Suvie. To serve, divide shrimp and salsa between plates and top with additional feta cheese, cilantro, and lime juice.

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Tips & Notes

Pro tips

Let marinated shrimp rest at least 15 minutes before cooking to allow baking soda to fully alter the protein structure and maximize firmness.
For sous vide, cook shrimp at 140°F for 15–20 minutes; they're done when just opaque and firm, not rubbery.
Seed the jalapeño thoroughly if you prefer less heat, or leave seeds in for a spicier salsa.
Dress the watermelon salsa right before serving to prevent the watermelon from releasing excess liquid and diluting the flavors.

Substitutions

Watermelon → cantaloupe or honeydew (slightly sweeter; reduces sourness slightly)
Cilantro → mint or parsley (swap 1:1 for a different herbal note)
Jalapeño → serrano pepper (note: significantly spicier)
Feta → cotija or queso fresco (note: both are saltier; reduce added salt if needed)

Storage & make-ahead

Store cooked shrimp and salsa separately in airtight containers for up to 3 days; reheat shrimp gently in a low oven or serve chilled; do not reheat salsa.

Equipment

immersion circulator and vacuum sealer (or ziplock bag for sous vide) · or skillet for pan-searing as an alternative to sous vide

Common Questions

Why add baking soda to the shrimp marinade?

Baking soda raises the pH of the shrimp, which alters the protein structure and helps them retain moisture and firmness during cooking, preventing them from becoming rubbery.

Can I make this without a sous vide machine?

Yes. Pan-sear the marinated shrimp in olive oil over medium-high heat for 1.5–2 minutes per side until just opaque, then serve with the watermelon salsa.