Sous Vide Shrimp with Summer Vegetable Noodle Salad

Ingredients

• 1 pound (453 g) large shrimp (16-20), peeled and deveined
• kosher salt and freshly ground black pepper
• 1 tablespoon (15 mL) coconut oil
• 3 tablespoons (45 mL) lime juice
• 2 tablespoons (30 mL) fish sauce
• 2 tablespoons (30 mL) water
• 1 tablespoon (15 mL) granulated sugar
• 1/2 teaspoon (2.5 mL) minced garlic
• 1 teaspoon (5 mL) minced fresh ginger
• 1 fresno chile, seeded and finely diced
• 8 ounces (56 g) rice vermicelli noodles, cooked
• 2 cups (474 mL) thinly sliced English cucumber
• 1 cup (237 mL) grated carrot
• 1/2 cup (118 mL) cilantro leaves
• 1/2 cup (118 mL) mint leaves
• 1/2 cup (118 mL) thinly sliced scallions
• 1/2 cup (118 mL) chopped roasted peanuts