This 6-ingredient slow cooker shrimp is exactly the kind of recipe I lean on when I’m juggling work, errands, and hosting. You literally toss a frozen block of pre-cooked shrimp into the slow cooker with five pantry-friendly ingredients, walk away, and a couple of hours later you’ve got a buttery, garlicky, slightly zesty shrimp dish that tastes like you fussed over it all afternoon. It’s not a traditional regional recipe so much as a busy-weeknight hack that feels party-worthy, and it’s perfect for those times you forgot to thaw the shrimp but still want something that will have everyone asking how you made it.
Serve this slow cooker shrimp straight from the crock on warm with toothpicks or a spoon for an easy appetizer, or spoon it over hot cooked rice, buttered pasta, or crusty toasted baguette to soak up all that garlicky butter sauce. A simple green salad or roasted veggies on the side keeps it light, and a squeeze of extra lemon at the table brightens everything up. It also works really well tucked into warm tortillas with a little shredded cabbage for super-fast shrimp tacos.
6-Ingredient Slow Cooker ShrimpServings: 4
Ingredients
1 2-pound block frozen cooked shrimp (tail-on or tail-off, 31–40 count, do not thaw)
1/2 cup unsalted butter, cut into pieces
4 cloves garlic, minced (or 1 1/2 tablespoons jarred minced garlic)
1/4 cup freshly squeezed lemon juice (from about 1–2 lemons)
1 teaspoon dried Italian seasoning (or dried parsley and oregano blend)
1 teaspoon kosher salt (plus more to taste)
Directions
Place the solid frozen block of cooked shrimp directly into the bottom of a 4- to 6-quart slow cooker. It’s okay if it’s one big clump; just make sure the lid can close securely.
Scatter the butter pieces evenly over the top of the frozen shrimp so they can melt down around the shrimp as they cook.
Sprinkle the minced garlic, lemon juice, dried Italian seasoning, and kosher salt over the shrimp and butter. There’s no need to stir yet—the heat and steam will start to break up the frozen block.
Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, or until the shrimp are fully thawed, heated through, and sitting in a flavorful buttery sauce. Avoid using HIGH, as the shrimp can overcook and turn rubbery.
Once the shrimp are thawed and hot, gently stir everything together, breaking up any remaining icy clumps and coating the shrimp in the garlic-lemon butter. Taste and adjust the seasoning with a bit more salt or lemon juice if needed.
Turn the slow cooker to WARM for serving. Serve the shrimp and plenty of the buttery sauce right from the crock, or transfer to a serving bowl. Garnish with a pinch of extra dried herbs or chopped fresh parsley if you have it, and get ready for everyone to beg you for the recipe.
Variations & Tips
For a little heat, add 1/4 to 1/2 teaspoon red pepper flakes along with the Italian seasoning. For a Cajun twist, swap the Italian seasoning and salt for 1 1/2 to 2 teaspoons of your favorite Cajun seasoning blend (taste for salt, since many blends are salty). If you like a more lemon-forward flavor, add 1 teaspoon lemon zest with the juice and finish with extra lemon wedges at the table. To make it feel more like scampi, add 1/4 cup dry white wine with the lemon juice and stir in 2 tablespoons grated Parmesan right before serving. You can also toss the finished shrimp and sauce with cooked angel hair pasta or stir in a bag of thawed frozen peas at the end for a one-pot meal. For meal prep, you can measure the garlic, seasoning, and salt ahead of time into a small jar or bag so all you have to do is dump them over the shrimp with the butter and lemon juice before you head out the door. Food safety tips: Always start with fully cooked, commercially frozen shrimp from a trusted source, and keep it frozen until you’re ready to cook. Use the LOW setting so the shrimp thaw and reheat gently without sitting too long in the temperature “danger zone.” The shrimp should be hot and steaming in the center before serving. Do not leave the cooked shrimp on the WARM setting for more than 2 hours; refrigerate leftovers promptly in a shallow container and eat within 2 days. Reheat leftovers gently on the stovetop over low heat just until warmed through to avoid overcooking.
