Toss rock-hard frozen peeled shrimp in the slow cooker and 4 simple pantry staples to create a dish so incredible that your holiday guests will be begging for more.

This 5-ingredient slow cooker frozen shrimp recipe is my kind of weeknight and holiday magic: you literally toss rock-hard frozen peeled shrimp into the slow cooker with four simple pantry staples, flip it on, and let it do its thing while you deal with work, kids, or guests. No thawing, no searing, no fancy prep. The shrimp gently poach in a buttery, garlicky, lemony sauce that tastes like you fussed for hours. It started as a last-minute holiday appetizer when I realized my shrimp was still frozen solid, and now it’s become one of those recipes my family and friends ask for on repeat.

Serve the shrimp straight from the slow cooker on warm, with plenty of toothpicks for an easy appetizer, or spoon it over hot cooked rice, pasta, or crusty toasted baguette to soak up all that garlicky butter sauce. A simple green salad or roasted vegetables balances the richness nicely, and a squeeze of extra lemon just before serving really wakes everything up. If you’re hosting, keep the slow cooker on the “warm” setting so guests can help themselves throughout the evening.

Servings: 4

2 pounds rock-hard frozen peeled shrimp (tail-on or tail-off, 21–30 count, do not thaw)

Place the rock-hard frozen peeled shrimp in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if they’re stuck together in small clumps; just spread them out as best you can to roughly cover the bottom. This should look like a close-up of frozen shrimp nestled in the crock.

Scatter the butter pieces evenly over the frozen shrimp. Try to distribute the butter across the top so it melts down and around the shrimp as the slow cooker heats up.

Sprinkle the minced garlic (or garlic powder), kosher salt, and crushed red pepper flakes evenly over the shrimp and butter. There’s no need to stir at this point; the shrimp will release liquid as they cook and create their own flavorful sauce.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, or until the shrimp are just opaque and pink all the way through. The exact time will depend on your slow cooker and the size of the shrimp, so start checking around the 1 1/2-hour mark.

Once the shrimp are mostly pink and starting to separate, gently stir everything together, breaking up any remaining frozen clumps. This helps the garlic, butter, and seasoning coat all the shrimp evenly and finishes melting any last bits of ice.

Continue cooking on LOW for another 10 to 20 minutes, just until all the shrimp are fully cooked and no gray or translucent spots remain. Do not overcook, or the shrimp will become rubbery.

Taste the buttery sauce and adjust the seasoning with a bit more salt if needed. If you like extra heat, add another pinch of crushed red pepper flakes. Serve the shrimp hot straight from the slow cooker, spooning some of the garlicky butter over each portion.

For a milder, kid-friendly version, swap the crushed red pepper flakes for 1 teaspoon dried Italian seasoning or dried parsley. To add brightness, squeeze in the juice of half a lemon right at the end of cooking and toss gently; you can also add a teaspoon of dried lemon pepper seasoning in place of the red pepper flakes for a citrusy kick. If you want a more Cajun-style shrimp, replace the salt and red pepper with 1 1/2 teaspoons of your favorite Cajun or Creole seasoning (watch the salt level, as many blends are salty). For a garlic-lovers’ version, use up to 6 cloves of garlic and add a pinch of black pepper. You can also stir in a handful of chopped fresh parsley right before serving for color. Food safety tips: Always start with shrimp that are fully frozen and from a trusted source; keep them in the freezer until you’re ready to add them to the slow cooker. Cook on LOW as directed; avoid using the WARM setting to cook from frozen, as it may not heat evenly or quickly enough. The shrimp should reach an internal temperature of 145°F and be opaque and pink throughout. Do not leave cooked shrimp at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Refrigerate leftovers in a shallow container within 2 hours and eat within 2 to 3 days, reheating gently just until warmed through to avoid overcooking.