When I need something that feels a little special without turning my kitchen into a full-day project, this 5-ingredient slow cooker shrimp is exactly the kind of shortcut dinner I love. Using frozen shell-on EZ-peel shrimp means you can skip the thawing step and still end up with a buttery, seasoned platter that feels perfect for holidays, casual get-togethers, or a low-effort seafood night at home. It has that classic shrimp boil kind of appeal, but with a much easier Midwest weeknight approach.
Serve these shrimp with plenty of crusty bread to soak up the buttery juices, plus lemon wedges and a simple green salad if you want to round things out. For a more festive spread, I like to add corn on the cob, red potatoes, or even cooked sausage on the side, and a cold sparkling drink or crisp white wine pairs really nicely with the rich, savory flavors.
5-Ingredient Slow Cooker Frozen Shrimp
Servings: 4 to 6
Ingredients
2 pounds frozen shell-on EZ-peel shrimp
1/2 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon Old Bay seasoning
1 lemon, cut into wedges
Directions
1. Add the frozen shell-on EZ-peel shrimp to the bottom of your slow cooker in an even layer.
2. In a small bowl, stir together the melted butter, minced garlic, and Old Bay seasoning, then pour the mixture evenly over the shrimp.
3. Cover and cook on LOW for 2 to 3 hours, or until the shrimp are fully pink, opaque, and heated through. Give them a gentle stir once about halfway through if your slow cooker tends to heat unevenly.
4. Transfer the shrimp to a serving platter, spoon a little of the buttery liquid over the top, and serve with lemon wedges for squeezing.
Variations & Tips
Add a little heat: If your family likes spicier seafood, add 1/4 to 1/2 teaspoon crushed red pepper flakes to the butter mixture. It gives the shrimp a nice kick without changing the easy 5-ingredient feel too much.
Watch the cook time: Shrimp cook fast, even from frozen, so start checking on the early side. Overcooked shrimp can get rubbery, and every slow cooker runs a little differently, which is something I've definitely learned the hard way on busy days.
Make it a fuller meal: You can add small red potatoes or chunks of corn on the cob, but they should be partially cooked first so the shrimp do not overcook while waiting for the vegetables to become tender.
Use the juices: Don't let the buttery liquid in the bottom of the slow cooker go to waste. Spoon it over the shrimp, serve it alongside bread, or drizzle a little over rice for an easy dinner that feels extra cozy.