You can definitely cook shrimp in a slow cooker, but it’s important not to overcook—shrimp cook super fast, even in a slow cooker. Here’s a safe and delicious method:
Slow Cooker Shrimp
Ingredients
- 1–2 lbs shrimp, peeled & deveined (fresh or thawed if frozen)
- 1 can (14 oz) diced tomatoes (or tomato sauce)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tsp paprika
- ½ tsp cayenne or chili powder (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup chicken broth (or seafood stock)
- 2 tbsp butter or olive oil
- Optional: parsley, lemon juice, or hot sauce
Instructions
- Prep the slow cooker:
Add onion, garlic, diced tomatoes, chicken broth, and seasonings. Stir to combine. - Cook base:
Cover and cook on low 4–5 hours (or high 2–3 hours) for flavors to meld. - Add shrimp:
Stir in shrimp and butter/olive oil. Cover and cook 30–45 minutes on low (or 20–25 minutes on high) until shrimp are pink and opaque. - Finish & serve:
Taste and adjust seasoning. Sprinkle parsley or squeeze lemon juice over top. Serve over rice, pasta, or with crusty bread.
Tips
- Do not cook shrimp for hours—they’ll become rubbery.
- Frozen shrimp can go in at the end too; just add 5–10 extra minutes.
- For a creamy version, stir in ½ cup cream or coconut milk with the tomatoes before adding shrimp.
If you want, I can give a super simple 4-ingredient version that’s ready in under an hour but still slow-cooked and tasty.
Do you want me to do that?
