There are days, especially around a busy holiday weekend, when the best kind of supper is the one that asks very little of you and still turns out comforting and satisfying. This 4-ingredient slow cooker salad shrimp recipe is the sort of simple dish country cooks have always appreciated: a handful of practical ingredients, a dependable crock, and a meal that feels a little special without making a fuss. Using frozen pre-cooked salad shrimp keeps things affordable and easy, and with a buttery garlic finish, it comes together into a warm shrimp dish that’s just right when you want something homey without heating up the kitchen.
Serve this shrimp over hot rice, buttered egg noodles, creamy grits, or alongside thick slices of toasted bread to catch every bit of the sauce. It also pairs nicely with corn on the cob, a green salad, roasted green beans, or simple sliced tomatoes, making it a fine choice for a relaxed Labor Day table where everybody can help themselves.
4-Ingredient Slow Cooker Salad Shrimp
Servings: 4
Ingredients
1 pound frozen pre-cooked salad shrimp
Directions
1. Lightly coat the inside of the slow cooker with a little butter or nonstick spray if desired. Add the frozen pre-cooked salad shrimp to the bottom of the slow cooker.
2. In a small bowl, stir together the melted butter, Italian dressing mix, and minced garlic until well combined.
3. Pour the butter mixture evenly over the shrimp, cover, and cook on LOW for 1 to 1 1/2 hours, just until the shrimp are heated through. Stir once about halfway through if convenient, but do not overcook.
4. Once hot, gently stir and serve right away over rice, noodles, or grits, with a spoonful of the buttery sauce over each serving.
Variations & Tips
Add a little brightness: A squeeze of fresh lemon right before serving wakes up the buttery sauce and gives the shrimp a fresher flavor. If you have it on hand, a little chopped parsley makes the whole dish look prettier too.
Serve it heartier: If you need to stretch supper for hungry folks, spoon the shrimp over rice, angel hair pasta, or even baked potatoes. That savory butter sauce goes a long way when paired with a starch.
Keep an eye on cook time: Since the shrimp are already cooked, you are only warming them through. Salad shrimp are small and can turn rubbery if left too long, so check them early, especially if your slow cooker runs hot.
Make it a touch creamier: Stir in 2 to 4 tablespoons of cream cheese at the end for a richer sauce. It melts into the butter nicely and gives the shrimp a more old-fashioned supper feel.
