Ah, Shrimp in a Slow Cooker — a simple, hands-off way to get tender, flavorful shrimp without overcooking them. 🦐 Slow cookers are great for creating rich sauces or stews that infuse the shrimp with flavor!
Here’s a detailed guide:
🦐 Slow Cooker Shrimp
(Serves 4)
Ingredients
- 1 ½ lb raw shrimp, peeled and deveined
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for spice)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil or butter
- 1 tbsp fresh lemon juice
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Prepare the base:
- In the slow cooker, combine onion, garlic, bell pepper, diced tomatoes, olive oil, paprika, cayenne, salt, and pepper.
- Cook the sauce:
- Cover and cook on low for 4–5 hours or high for 2–3 hours to let the flavors meld.
- Add the shrimp:
- About 15–20 minutes before serving, add the raw shrimp to the slow cooker.
- Stir gently to coat shrimp in the sauce.
- Finish cooking:
- Cover and cook on low for another 15–20 minutes, until shrimp turn pink and opaque. Be careful not to overcook.
- Stir in fresh lemon juice.
- Serve:
- Garnish with chopped parsley or cilantro.
- Serve over rice, pasta, or with crusty bread to soak up the sauce.
🌟 Tips & Variations
- Don’t overcook: Shrimp cook very quickly; adding them at the end is key to keeping them tender.
- Creamy version: Stir in ½ cup heavy cream or coconut milk with the shrimp for a richer sauce.
- Spicy twist: Add 1–2 tsp hot sauce or chopped jalapeños for heat.
- Seafood mix: Combine shrimp with scallops, crab, or fish for a seafood medley.
- Make ahead: Prepare the sauce earlier in the day and refrigerate; add shrimp and finish cooking just before serving.
I can also give a “Cajun-style slow cooker shrimp” recipe with bold spices and smoky sausage for a hearty meal.
Do you want me to give that version?
