Slow Cooker 5-Ingredient Garlic Butter Shrimp: An Elegant, Effortless Delight
Variations & Tips
Make it spicy:
Add ¼ teaspoon red pepper flakes to the garlic butter for a subtle heat.
Add herbs:
Try fresh parsley, thyme, or cilantro sprinkled on top just before serving.
Citrus twist:
Swap the lemon juice with lime for a tangier version or add lemon zest for extra brightness.
Extra flavor boost:
Stir in a splash of dry white wine (like Sauvignon Blanc) to the butter mixture before cooking for a more complex sauce.
Need a dairy-free option?
Use plant-based butter or olive oil instead — the garlic and citrus still shine.
Grayson Elwood
Garlic Butter Shrimp
A rich, savory, and simple shrimp recipe made in the slow cooker with just five ingredients — perfect for busy weeknights or elegant dinners.
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Prep Time
10minutes mins
Cook Time
1hour hr
Servings: 4 1
Course: Main Course
Cuisine: American
Calories: 300
Ingredients
Equipment
Method
Ingredients
1 lb large shrimp peeled and deveined, tails
0.5 cup unsalted butter melted
4 cloves garlic minced
1 tbsp lemon juice fresh preferred
salt to taste
black pepper to taste
0.25 tsp red pepper flakes optional
fresh herbs optional
splash white wine optional
Equipment
1 slow cooker 3–5 qt size is ideal
Method
Prepare the Shrimp:Clean and devein shrimp. Leave tails on or off as preferred. Place shrimp in an even layer in the bottom of your slow cooker.
Make Garlic Butter Sauce:In a bowl, combine melted butter, minced garlic, lemon juice, salt, and pepper. Whisk to combine.
Add Sauce and Cook:Pour the garlic butter mixture over the shrimp. Stir gently to coat. Cover and cook on LOW for 1 to 2 hours, until shrimp are pink and opaque.
Serve:Stir gently before serving. Garnish with herbs, lemon, or extra sauce as desired. Serve over rice, pasta, or veggies.
Make-Ahead and Storage Tips
Make ahead: You can prepare the garlic butter mixture in advance and refrigerate it for up to 2 days. Just reheat before pouring over the shrimp.
Storing leftovers: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.
Freezing: Cooked shrimp can be frozen, but may lose some texture. For best results, freeze before cooking with just the butter mixture, then thaw and cook fresh.
Q: Can I use frozen shrimp for this recipe?
A: Yes! Just thaw them first and pat dry before adding to the slow cooker. This ensures even cooking and prevents excess water from watering down the sauce.
