Recipe: Sous Vide Coconut Lime Shrimp with Jasmine Rice and Vegetable MedleyDescription: Tender shrimp marinated in coconut milk, lime zest, and cilantro, cooked sous vide, and finished with a quick sauté. Served with fragrant jasmine rice and a colorful medley of steamed vegetables.Serves: 4 people Total Time: 80Difficulty: Easy to follow Ingredients needed: 500 g shrimp, 200 ml coconut milk, 1 whole lime, 0.25 cup cilantro, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 cup jasmine rice, 200 g broccoli, 2 pieces carrot, 1 whole bell pepper, 1 tablespoon olive oilInstructions: In a bowl, combine coconut milk, lime zest, chopped cilantro, salt, and pepper. Add shrimp and marinate for 15 minutes. Preheat sous vide water bath to 56 degrees Celsius. Place marinated shrimp with marinade in a vacuum-seal bag and seal tightly. Submerge bag into sous vide water bath and cook for 45 minutes. While shrimp is cooking, rinse jasmine rice until water runs clear. Cook rice according to package instructions. Prepare a vegetable medley by steaming broccoli florets, carrot slices, and bell pepper strips until tender. Once sous vide is complete, remove shrimp from bag. Heat a pan over medium-high heat, add olive oil, and quickly sauté shrimp for 1-2 minutes for added flavor. Serve shrimp over a bed of jasmine rice alongside the steamed vegetable medley.Perfect for: Meal planning, weekly preparation, home cooking Tags: seafood, sous vide, gluten-free, dairy-freeThis Sous Vide Coconut Lime Shrimp with Jasmine Rice and Vegetable Medley recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 80 minutes. Great for weekly meal prep and family dinners.