This 6-ingredient slow cooker salad shrimp is my kind of holiday cookout recipe: dump a bag of frozen salad shrimp into the slow cooker with just five pantry-friendly ingredients, turn it on, and get back to everything else on your to-do list. The shrimp slowly simmer in a buttery, garlicky, Old Bay-spiked sauce that tastes like a low-key shrimp boil without all the work. It’s perfect for Memorial Day when you want something a little special on the table but don’t have time to hover over the stove.
Serve the warm shrimp straight from the slow cooker on the “keep warm” setting so guests can scoop as they go. Pile them into toasted split-top buns for easy shrimp rolls, spoon over rice or buttered noodles, or serve with crusty bread to soak up the garlicky butter sauce. Round out the cookout with simple sides like corn on the cob, a crunchy coleslaw, a big green salad, or a tray of cut veggies and dip. A light, citrusy drink or cold beer pairs really well with the Old Bay and lemon flavors.
6-Ingredient Slow Cooker Salad ShrimpServings: 6
Ingredients
1 (1-pound) bag frozen cooked salad shrimp (no need to thaw)
4 tablespoons unsalted butter, cut into pieces
1/3 cup bottled Italian salad dressing
1 tablespoon Old Bay seasoning (or other seafood seasoning)
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons fresh lemon juice (from about 1 lemon)
Directions
Place the frozen cooked salad shrimp directly into the bottom of a 3- to 4-quart slow cooker. The shrimp should be in an even layer; it’s fine if they’re clumped together since they’ll loosen as they cook.
Dot the butter pieces evenly over the frozen shrimp so they can melt down into the shrimp as the slow cooker heats up.
In a small bowl or measuring cup, whisk together the Italian dressing, Old Bay seasoning, minced garlic, and lemon juice until well combined.
Pour the dressing mixture evenly over the shrimp and butter in the slow cooker, making sure most of the shrimp are lightly coated.
Cover and cook on LOW for 1 1/2 to 2 hours, or until the shrimp are fully heated through and the butter is melted, gently stirring once about halfway through to help break up any frozen clumps. Avoid cooking longer than 2 hours so the shrimp don’t get rubbery.
Once heated through, taste the sauce and adjust with a pinch of extra Old Bay, a squeeze more lemon, or a little salt if needed. Switch the slow cooker to WARM for serving and stir again right before guests start digging in.
Serve the shrimp with plenty of the buttery, garlicky sauce over rice, in buns, or with crusty bread for dipping. Keep the slow cooker on WARM during your cookout so guests can easily come back for seconds and thirds.
Variations & Tips
For extra flavor, stir in 2 tablespoons chopped fresh parsley or chives at the end of cooking for a pop of color and freshness. If you like a little kick, add 1/4 to 1/2 teaspoon crushed red pepper flakes to the dressing mixture before pouring it over the shrimp. For a creamier version, whisk 2 to 3 tablespoons softened cream cheese into the hot sauce right before serving until smooth. You can also swap the Italian dressing for a light vinaigrette if that’s what you have on hand, or use garlic-herb dressing for more herby flavor. To keep this dairy-free, replace the butter with a neutral oil or dairy-free butter alternative and double-check that your dressing is dairy-free. Food safety tips: Always start with fully cooked, frozen salad shrimp from a reputable source and keep them frozen until you’re ready to cook. Add the shrimp to the slow cooker straight from the freezer; do not let them sit at room temperature. Cook on LOW just until heated through—overcooking can affect texture but also may cause the shrimp to dry out. Once done, keep the slow cooker on WARM and do not leave the shrimp out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside). Refrigerate leftovers within 2 hours in a shallow container and eat within 2 days, reheating gently on the stove or in the microwave just until warm.
