Dump frozen shrimp straight from the bag into the crock with 4 other simple ingredients and watch your family come running when dinner's ready

This slow cooker 5-ingredient frozen shrimp recipe is for those nights when you’re tired, the kids are hungry, and you realize the shrimp is still rock-solid in the freezer. Instead of thawing or fussing with a skillet, you literally dump the frost-covered unpeeled shrimp straight from the bag into the crock with four pantry-friendly ingredients, turn it on, and let the slow cooker do the work. The result is tender, garlicky, buttery shrimp that feel special enough for company but simple enough for a Tuesday night.

Serve these slow cooker shrimp piled over hot cooked rice, buttered noodles, or creamy mashed potatoes to soak up all that garlicky, buttery broth. Add a simple green side like steamed broccoli, a tossed salad, or green beans to round out the plate. Warm crusty bread or garlic toast is wonderful for dipping, and lemon wedges on the side let everyone brighten up their own serving. If you’re feeding a crowd, set out the slow cooker right on warm with a big spoon and let folks help themselves buffet-style.

Servings: 4

2 pounds frozen raw shrimp, unpeeled, shell-on, straight from the bag (do not thaw; frost-covered is fine)

Place the frozen, unpeeled, shell-on shrimp directly into the bottom of the slow cooker insert. It’s okay if they are stuck together and covered in frost crystals—do not thaw first.

Scatter the butter chunks evenly over the top of the frozen shrimp so they can melt down between the shrimp as they cook.

Sprinkle the minced garlic (or garlic powder), kosher salt, and dried Italian seasoning evenly over the shrimp and butter. Do not add water; the shrimp will release liquid as they cook and make their own flavorful broth.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, or on HIGH for 45 to 60 minutes, until the shrimp are pink, opaque, and just cooked through. Gently stir once about halfway through to help the seasonings and butter coat all the shrimp. Avoid overcooking, as shrimp can become rubbery.

When the shrimp are cooked, switch the slow cooker to WARM. Give everything a gentle stir so the shrimp are coated in the garlicky butter sauce. Taste the broth and add a pinch more salt if needed.

Serve the shrimp straight from the crock, letting everyone peel their own at the table. Spoon some of the buttery cooking liquid over each portion for extra flavor. Discard shells as you eat, and enjoy while hot.

For picky eaters, you can reduce the garlic by half and skip the Italian seasoning, seasoning instead with just salt and a little black pepper. If your family likes a little zip, add 1/2 teaspoon crushed red pepper flakes with the other seasonings. For a lemon-garlic version, add the finely grated zest of 1 lemon and 2 tablespoons lemon juice during the last 10 minutes of cooking so the flavor stays bright. To make it a full one-pot meal, scatter 2 cups of cherry tomatoes and a handful of sliced bell peppers over the shrimp before cooking; they’ll soften into the buttery sauce. You can also swap the Italian seasoning for 1 teaspoon Old Bay or your favorite seafood seasoning for a classic shrimp-boil flavor. Food safety tips: Always start with frozen shrimp that are solidly frozen and kept at a safe temperature (below 0°F / -18°C) before cooking. Because this recipe cooks from frozen, use only raw shrimp, not pre-cooked, to avoid overcooking. Cook on LOW or HIGH only as directed; do not use the WARM setting to cook from frozen, as it does not reach a safe temperature quickly enough. The shrimp should reach an internal temperature of 145°F (63°C) and be fully opaque and pink. Do not leave cooked shrimp sitting at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Refrigerate leftovers in a shallow, covered container within 2 hours and use within 2 days, reheating gently just until warm to avoid toughness.