Here’s a versatile base recipe you can adapt for any flavor profile 👇
🍤 Slow Cooker Garlic Butter Shrimp
(Serves 4–6)
Ingredients
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1 ½ lbs raw shrimp, peeled and deveined (tail on or off)
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4 tbsp unsalted butter, melted
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4 cloves garlic, minced
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½ cup chicken broth (or white wine for more flavor)
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1 tbsp lemon juice
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1 tsp paprika (optional for color)
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½ tsp salt
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¼ tsp black pepper
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½ tsp red pepper flakes (optional, for heat)
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2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Make the sauce base
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In the slow cooker, combine butter, garlic, broth (or wine), lemon juice, paprika, salt, and pepper.
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Cover and cook on LOW for 1–2 hours to let the flavors infuse.
2. Add the shrimp
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Stir in the raw shrimp and cover again.
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Cook on LOW for 20–30 minutes, or until shrimp turn pink and opaque.
⚠️ Don’t overcook — shrimp get rubbery if left too long!
3. Finish & serve
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Stir well, garnish with parsley and an extra squeeze of lemon juice.
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Serve over rice, pasta, or crusty bread to soak up the buttery sauce.
💡 Flavor Variations
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🥥 Coconut Curry Shrimp: Replace broth with coconut milk, add 2 tsp curry powder.
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🌶️ Cajun Shrimp: Add 1–2 tsp Cajun seasoning + sliced sausage for a hearty meal.
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🍅 Tomato Basil Shrimp: Stir in a can of diced tomatoes + Italian seasoning.
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🧄 Creamy Garlic Shrimp: Stir in ½ cup heavy cream and ¼ cup Parmesan at the end.
Tips
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If using frozen shrimp, thaw before adding — or add directly and cook on HIGH for about 45 minutes.
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For meal prep, you can make the sauce ahead and refrigerate it, then just add shrimp when ready to cook.
Would you like me to give you a Cajun-style slow cooker shrimp and sausage recipe next? It’s spicy, creamy, and amazing over rice!
