This 5-ingredient slow cooker tiny shrimp recipe is the kind of practical dinner that earns a regular spot in a busy weeknight rotation. Using an undrained can of tiny shrimp gives the dish both flavor and convenience, and the slow cooker does the work of gently blending everything into a warm, hearty meal. It has the spirit of a simple pantry supper, the sort of recipe Midwestern home cooks have long appreciated for stretching everyday ingredients into something comforting and satisfying.
Serve this over hot cooked rice, buttered egg noodles, mashed potatoes, or thick slices of toasted bread to soak up the savory sauce. A simple green salad, steamed broccoli, green beans, or sweet corn on the side helps round things out nicely, and if you like a little brightness, a squeeze of lemon or a sprinkle of chopped parsley at the table works well with the shrimp.
5-Ingredient Slow Cooker Tiny Shrimp
Servings: 4
Ingredients
1 can (4 to 5 ounces) tiny shrimp, undrained
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 package (8 ounces) cream cheese, cubed
1/2 cup milk
1 teaspoon garlic powder
Directions
1. Lightly grease the slow cooker insert if desired for easier cleanup. Add the undrained can of tiny shrimp, the condensed soup, cubed cream cheese, milk, and garlic powder to the slow cooker.
2. Stir gently to combine as much as possible. The cream cheese may stay somewhat lumpy at this stage, and that is perfectly fine.
3. Cover and cook on low for 1 1/2 to 2 hours, stirring once or twice if convenient, until the cream cheese is fully melted and the sauce is smooth and hot.
4. Taste and adjust seasoning if needed. Spoon the shrimp mixture over cooked rice, noodles, toast, or mashed potatoes, and serve hot.
Variations & Tips
Serve It Over Starches: Because the sauce is rich and savory, this recipe really benefits from a base. Rice, noodles, biscuits, or mashed potatoes turn it into a fuller meal and help balance the concentrated flavor of the canned shrimp.
Add a Vegetable: Stir in a cup of thawed peas, sautéed mushrooms, or chopped cooked spinach during the last 20 to 30 minutes of cooking if you want to stretch the dish a little further and add color.
Watch the Cooking Time: Since the shrimp are already cooked, the goal is simply to heat everything through and melt the cream cheese smoothly. Avoid long cooking times, which can make the shrimp less tender and the sauce overly thick.
Change the Soup Base: Cream of celery or cream of chicken soup can be used instead of cream of mushroom if that is what you have in the pantry. Each gives the finished dish a slightly different personality while keeping the same easy method.