Slow Cooker Garlic Lemon Butter Shrimp

Why You’ll Love This Slow Cooker Shrimp Recipe

This slow cooker garlic lemon butter shrimp is the ultimate quick and easy dinner recipe for busy weeknights. With just 5 simple ingredients and frozen shrimp straight from the bag, you get a restaurant-quality meal with almost no effort.

 Benefits:

• Quick prep (5 minutes or less)
• Uses frozen shrimp – no thawing required
• Rich garlic butter lemon flavor
• Perfect for busy weeknight dinners
• Minimal cleanup (one pot crockpot meal)
• Budget-friendly restaurant-style seafood at home
•  Family-approved and kid-friendly

This recipe turns simple pantry ingredients into a creamy, buttery shrimp dish packed with flavor, perfect for rice, pasta, or crusty bread.

Ingredients (5 Simple Items)

• 2 pounds raw frozen shrimp, peeled and deveined (tail on or off)
• 1/2 cup unsalted butter, cut into pieces
• 4 cloves garlic, minced (or 1 1/2 tsp garlic powder)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tsp kosher salt (adjust to taste)

How to Make Slow Cooker Garlic Lemon Butter Shrimp

1. Place frozen shrimp directly into the slow cooker in an even layer. No need to thaw.
2. Add butter pieces evenly over the shrimp.
3. Sprinkle garlic and salt on top, then pour in the fresh lemon juice.
4. Cover and cook on LOW for 1 1/2 to 2 hours, until shrimp are pink, opaque, and tender.
5. Gently stir to coat shrimp in the garlic butter lemon sauce.
6. Taste and adjust seasoning if needed, then serve warm.

Serving Ideas

This easy crockpot shrimp recipe pairs perfectly with:

• Steamed white rice or jasmine rice
• Buttered pasta or spaghetti (shrimp scampi style)
• Crusty bread or toasted baguette
• Roasted vegetables or simple green salad
• Garlic bread for a full restaurant-style meal

Recipe Variations

•  Add red pepper flakes for spicy garlic butter shrimp
•  Mix in Italian seasoning or fresh parsley for an herby twist
•  Add a splash of cream for a creamy garlic butter shrimp sauce

Cooking Tips

• Always use raw frozen shrimp, not pre-cooked
• Do not overcook—shrimp cook quickly and become rubbery if left too long
• Serve immediately or keep on warm for a short time only
• Refrigerate leftovers within 1–2 days