This slow cooker 3-ingredient frozen shrimp recipe is one of those weeknight miracles you pull out when the day has gotten away from you but everyone still expects a hot, comforting dinner. You literally dump the unpeeled frozen shrimp straight from the bag into the crock with just three pantry ingredients, switch it on, and let the slow cooker do the work while you handle homework, laundry, or just sit down for a minute.
The shrimp steam in their shells, soaking up buttery, garlicky flavor, and come out tender and juicy. It’s the kind of simple, hands-off meal that somehow still feels special enough to make the family race for seconds.
Serve the shrimp family-style right from the slow cooker or in a big shallow bowl so everyone can peel and eat at the table. They’re wonderful over hot cooked rice, buttered noodles, or a crusty loaf of bread to soak up the garlicky juices.
Add a simple green salad, steamed broccoli, or corn on the cob to round things out. If your crew likes a little extra zip, set out lemon wedges and hot sauce so everyone can season their own plate.
Slow Cooker 3-Ingredient Frozen Shrimp
Servings: 4
Ingredients
2 pounds unpeeled frozen raw shrimp (tail-on, deveined if possible)
1/2 cup unsalted butter, cut into pieces
2 tablespoons garlic powder
1 teaspoon kosher salt
Directions
Place the unpeeled frozen shrimp straight from the bag into the bottom of the slow cooker insert. It’s fine if they are icy and stuck together; just spread them out as evenly as you can so they mostly cover the bottom in a single layer.
Scatter the butter pieces evenly over the top of the frozen shrimp so they can melt down between the shrimp as they cook.
Sprinkle the garlic powder and salt evenly over the shrimp and butter. There’s no need to stir; the seasonings will work their way through as everything heats and the shrimp release their juices.
Cover the slow cooker with the lid. Cook on HIGH for 1 1/2 to 2 hours, or on LOW for 3 to 3 1/2 hours, until the shrimp are pink, opaque, and curled into a loose C-shape. The shells should pull away easily from the meat.
Once the shrimp are cooked, gently toss them in the buttery garlic juices at the bottom of the crock to coat. Taste one (careful, it’s hot) and add a pinch more salt if needed.
Turn the slow cooker to WARM and serve the shrimp straight from the crock so they stay hot. Set out a bowl for shells and plenty of napkins, and let everyone peel, dip in the buttery juices, and dig in.
Variations & Tips
For picky eaters, you can cut the garlic powder down to 1 tablespoon and skip the salt, then let everyone salt at the table to their own taste. If your family likes a bit of spice, add 1 teaspoon crushed red pepper flakes or 1 teaspoon Old Bay seasoning along with the garlic powder.
For a brighter flavor, stir in the juice of 1 lemon right before serving, or serve with lemon wedges on the side. You can also toss the cooked shrimp with cooked pasta and a handful of grated Parmesan for a quick garlic shrimp pasta. If you prefer less butter, use 1/4 cup butter and 1/4 cup olive oil instead.
Food safety tips: Always start with fully frozen shrimp straight from the freezer so they pass quickly through the temperature danger zone as they heat. Keep the slow cooker covered while cooking to maintain a safe temperature. Do not cook on the WARM setting from the start; use HIGH or LOW only as directed.
Once cooked, do not leave the shrimp on the WARM setting for more than 2 hours. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly before eating, or enjoy chilled the next day in a salad.