Buttery, garlicky, juicy, and unbelievably easy! This simple slow cooker shrimp recipe turns frozen shrimp into a flavorful dinner with just three main ingredients. It’s perfect for busy nights when you want something comforting without spending much time in the kitchen.
Ingredients
- 2 lbs frozen peeled and deveined shrimp
- ½ cup butter, melted
- 1 tablespoon minced garlic
- Optional: Black pepper, paprika, red pepper flakes, fresh lemon juice, or chopped parsley
Instructions
- Prepare the slow cooker: Lightly grease the slow cooker insert to help prevent sticking.
- Add the shrimp: Place the frozen shrimp directly into the slow cooker in an even layer as much as possible.
- Add butter and garlic: Pour the melted butter over the shrimp, then add the minced garlic. Gently toss to coat.
- Season: Add black pepper, paprika, or red pepper flakes if desired.
- Cook: Cover and cook on LOW for about 1–2 hours, checking early. Shrimp cook quickly, and the exact time can vary depending on their size and your slow cooker.
- Stir gently: If needed, carefully stir the shrimp once or twice during cooking so they cook evenly.
- Check for doneness: The shrimp should be opaque and pink and reach 145°F (63°C) internally. Avoid overcooking because shrimp can quickly become tough and rubbery.
- Finish: Remove from the slow cooker and add a squeeze of fresh lemon juice and chopped parsley, if desired.
- Serve: Serve immediately while hot and buttery.
What to Serve With
This garlicky shrimp pairs beautifully with:
- Steamed white rice
- Buttered pasta
- Crusty garlic bread
- Steamed broccoli
- Roasted vegetables
- Mashed potatoes
- A fresh green salad
Tips for the Best Slow Cooker Shrimp
- Don’t overcook the shrimp. This is the most important step for keeping them tender.
- Use peeled and deveined shrimp to make preparation almost effortless.
- Add lemon at the end for a fresh contrast to the rich butter and garlic.
- For extra flavor, add a pinch of paprika or red pepper flakes.
- If your shrimp are very large, they may need slightly more time; smaller shrimp may cook faster.
Storage
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently until warmed through, since prolonged heating can make shrimp rubbery.
Prep Time: 5 minutes
Cook Time: 1–2 hours
Total Time: About 2 hours
Servings: 4–6