This 5-Ingredient Slow Cooker Butterfly Shrimp is the kind of shortcut dinner that makes a busy weeknight feel a whole lot easier. Using frozen breaded butterfly shrimp and a handful of pantry staples, you can put together a warm, saucy meal with almost no prep. It is not a traditional seafood recipe by any means, but it is a practical, family-friendly way to turn a freezer staple into something that feels a little more special without standing over the stove.
Serve this shrimp over white rice, buttered noodles, or even creamy mashed potatoes to soak up the sauce. A simple green salad, steamed broccoli, or green beans make easy sides, and if you want to keep it casual, toasted garlic bread on the side is great for catching every last bit of the sweet and savory glaze.
5-Ingredient Slow Cooker Butterfly Shrimp
Servings: 4
Ingredients
1 bag frozen breaded butterfly shrimp, about 18 to 24 ounces
1 cup chili sauce
1/2 cup grape jelly
2 tablespoons soy sauce
1 tablespoon minced garlic
Directions
1. Add the frozen breaded butterfly shrimp to the bottom of the slow cooker in an even layer.
2. In a small bowl, stir together the chili sauce, grape jelly, soy sauce, and minced garlic until mostly smooth.
3. Pour the sauce over the shrimp, making sure they are coated as evenly as possible.
4. Cover and cook on low for 2 to 3 hours, just until the shrimp are heated through and the sauce is bubbly. Try not to overcook so the breading stays as intact as possible.
5. Gently spoon the shrimp and sauce onto plates or into bowls and serve hot with rice, noodles, or your favorite simple sides.
Variations & Tips
Make it less sweet: If you want a tangier sauce, reduce the grape jelly slightly and add a little extra chili sauce. This helps balance the sweetness while still keeping that sticky glaze everyone loves.
Add a little heat: Stir in a pinch of red pepper flakes or a small spoonful of sriracha if your family likes a bit of spice. It is an easy way to give the sauce more kick without changing the recipe too much.
Keep the shrimp from getting too soft: Since breaded shrimp can lose some crispness in the slow cooker, cook only until heated through and serve right away. If texture is really important to you, you can bake the shrimp first and then briefly toss them with the warm sauce before serving.
Easy meal prep idea: Measure the sauce ingredients the night before and store them in the fridge, then dump everything into the slow cooker the next day. This is one of those nice little tricks that makes hectic workdays feel more manageable.
Best side options: Rice is my favorite because it soaks up the sauce well, but this also works over egg noodles or even as a fun shrimp sandwich filling on toasted rolls. Just add something simple and fresh on the side to round it out.