Slow cooker shrimp is a smart answer for nights when you need dinner to feel generous without demanding much effort. Using solid frozen peeled shrimp and a short list of pantry staples, this recipe creates a buttery, garlicky, lightly seasoned sauce that coats the shrimp as they gently cook. While shrimp is often associated with quick stovetop cooking, the slow cooker can still be useful here when you keep the ingredient list simple and the timing controlled, giving you a hands-off main dish that works well over rice, pasta, or with crusty bread.
Serve this shrimp with steamed white rice, buttered noodles, creamy polenta, or toasted baguette slices for soaking up the sauce. For balance, add a simple green salad, roasted broccoli, green beans, or sautéed zucchini. If you want a fuller spread, this also pairs nicely with corn on the cob, mashed potatoes, or a light lemony couscous.
7-Ingredient Slow Cooker Frozen Shrimp
Servings: 4
Ingredients
2 pounds solid frozen peeled shrimp
1/2 cup low-sodium chicken broth
4 tablespoons unsalted butter, cut into pieces
4 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Directions
1. Lightly grease the inside of the slow cooker if desired for easier cleanup. Add the solid frozen peeled shrimp in an even layer across the bottom.
2. Pour in the chicken broth, then scatter the butter, garlic, lemon juice, Italian seasoning, and salt over the shrimp.
3. Cover and cook on LOW for 1 to 1 1/2 hours, checking at the 1-hour mark. The shrimp are done when they are opaque, pink, and curled, but not tightly wound.
4. Gently stir the shrimp once to coat them in the buttery sauce. Taste the sauce and adjust with a little more salt or a squeeze of lemon if needed.
5. Transfer to a serving bowl and spoon the sauce over the top. Serve right away with rice, pasta, or bread for soaking up the juices.
Variations & Tips
Add a little heat: Stir in 1/4 to 1/2 teaspoon crushed red pepper flakes with the other seasonings if you like a spicy garlic shrimp.
Make it richer: Finish the cooked shrimp with an extra tablespoon of butter just before serving for a fuller sauce, especially if you are spooning it over rice or noodles.
Use the right timing: Shrimp can overcook quickly, even in a slow cooker. Start checking early, and remove them as soon as they turn pink and opaque to keep them tender.
Turn it into a full meal: Serve the shrimp over cooked linguine, rice, or cheesy grits, and add a vegetable on the side. The sauce is especially good with bread because nothing goes to waste.
Try an herby finish: A spoonful of chopped parsley or dill added at the end brightens the rich butter and garlic flavors and makes the dish look fresher on the table.