Cooking shrimp in a slow cooker can be a little tricky because shrimp cooks very quickly—usually in 5–10 minutes. If you leave it in the slow cooker too long, it can become rubbery. Here’s a clear way to do it:
Basic Guidelines for Slow Cooker Shrimp
- Timing is key:
- Add shrimp during the last 5–10 minutes of cooking whatever else you’re making (like a soup, stew, or curry).
- Preparation:
- Peel and devein the shrimp if needed.
- You can leave tails on for presentation, or off if preferred.
- Liquid:
- Make sure your slow cooker has enough liquid (broth, tomato sauce, coconut milk, etc.) because shrimp needs moisture to cook evenly.
- Seasoning:
- Salt, pepper, garlic, lemon juice, herbs, or spices can be added before or after cooking.
- Avoid adding salt too early to prevent the shrimp from becoming tough.
- Check doneness:
- Shrimp is cooked when it turns pink and opaque.
Example Recipe: Slow Cooker Garlic Shrimp
- Ingredients:
- 1 lb shrimp (peeled and deveined)
- 1 cup chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tbsp lemon juice
- Optional: chopped parsley
- Instructions:
- Add broth, garlic, paprika, and other ingredients to the slow cooker.
- Cook on low for 3–4 hours (or on high for 1.5–2 hours) if you have other ingredients like potatoes or veggies.
- Add shrimp in the last 5–10 minutes of cooking.
- Stir gently, cover, and cook until shrimp is pink and opaque.
- Sprinkle parsley and serve.
💡 Pro tip: If your slow cooker recipe is mostly sauce or liquid, you can add the shrimp right on top and stir gently at the very end. No one likes chewy shrimp!
If you want, I can give you a full slow cooker shrimp curry recipe that actually works in under 30 minutes without overcooking the shrimp. Do you want me to do that?
