When I need a low-effort dinner on a busy weeknight, this 5-ingredient slow cooker salad shrimp recipe is exactly the kind of shortcut meal I lean on. Using frozen cooked salad shrimp keeps prep incredibly simple, and a handful of pantry staples turns them into a warm, savory dish that feels surprisingly cozy for something so easy. It is the sort of practical recipe that works well when your freezer is full but your energy is not.
Serve this shrimp over hot white rice, buttered egg noodles, or creamy mashed potatoes to soak up the sauce. It also works nicely with a side of steamed green beans, roasted broccoli, or a crisp green salad if you want to balance the richness. For an even easier dinner, add some crusty bread on the side for dipping.
5-Ingredient Slow Cooker Salad Shrimp
Servings: 4
Ingredients
1 bag (12 ounces) frozen cooked salad shrimp
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup chicken broth
2 tablespoons unsalted butter
1 teaspoon garlic powder
Directions
1. Add the frozen cooked salad shrimp to the bottom of the slow cooker.
2. In a medium bowl, stir together the condensed cream of mushroom soup, chicken broth, garlic powder, and butter until well combined.
3. Pour the sauce over the shrimp, cover, and cook on low for 1 to 1 1/2 hours, just until the shrimp are heated through. Stir once halfway through if convenient.
4. Once hot, stir gently and serve right away over rice, noodles, or potatoes.
Variations & Tips
Add a little heat: If your family likes a bit of spice, stir in a pinch of cayenne or a few dashes of hot sauce with the soup mixture. It gives the creamy sauce a nice little kick without adding extra work.
Swap the soup: Cream of celery or cream of chicken soup both work well here if that is what you already have in the pantry. The flavor will shift slightly, but the method stays exactly the same.
Do not overcook: Since the shrimp are already cooked, the goal is only to warm them through. Too much time in the slow cooker can make them rubbery, so start checking early, especially if your slow cooker runs hot.
Make it a fuller meal: For a more complete one-pot dinner, stir in cooked peas or sautéed mushrooms just before serving. That is one of my favorite ways to stretch this recipe when I need it to feed a few extra people.
Easy cleanup tip: A slow cooker liner can make this recipe even more weeknight-friendly. It is a small thing, but on a long day, less scrubbing at the sink always feels like a win.