Preheat Water Bath: Set your sous vide circulator to 135°F (57°C) for a tender yet firm texture. (Some prefer 130°F for a buttery texture, or up to 140°F for a firmer result).
Seal the Bag: Place the frozen shrimp in the bag, and remove all the air from the bag using a vacuum sealer or the water displacement method.
Cook: Submerge the sealed bag in the preheated water bath and cook for 30 minutes (the time can range from 15 to 45 minutes depending on the size of the shrimp). Ensure the shrimp are fully submerged by using a weight if necessary.
Chill: Immediately transfer the sealed bag to a large bowl filled with ice water to rapidly chill for at least 15 minutes. This stops the cooking process and prepares them for serving cold.
