20 Delicious Shrimp Crockpot Recipes for Busy Weeknights

Hey there, busy home chefs! If you’re craving something deliciously easy for those hectic weeknights, you’re in the right place. Our roundup of 20 Delicious Shrimp Crockpot Recipes is all about turning minimal effort into maximum flavor. From zesty garlic butter shrimp to creamy coconut curry, these dishes promise to keep your dinner routine exciting and stress-free. Dive in and discover your next favorite meal!

Creamy Garlic Butter Shrimp in the Crockpot

Mmm, imagine coming home to the irresistible aroma of garlic and butter wafting through your kitchen. This creamy garlic butter shrimp in the crockpot is your ticket to a fuss-free, flavor-packed dinner that feels like a hug in a bowl.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 1/2 cup rich, unsalted butter, melted
• 4 cloves fresh garlic, minced
• 1 cup heavy cream, velvety and smooth
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tsp smoked paprika, for a hint of warmth
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• Salt, to perfectly season
• Freshly chopped parsley, for a bright finish

Instructions

1. In your crockpot, combine the melted butter and minced garlic, stirring to marry the flavors.
2. Add the heavy cream, Parmesan cheese, smoked paprika, and red pepper flakes, stirring until the mixture is smooth and well combined.
3. Gently fold in the shrimp, ensuring each piece is lovingly coated with the creamy sauce.
4. Cover and cook on LOW for 2 hours, or until the shrimp are pink and opaque. Avoid overcooking to keep them tender.
5. Season with salt to your liking, then sprinkle with freshly chopped parsley before serving.

Now, the shrimp are nestled in a luxuriously creamy sauce with just the right amount of garlicky goodness. Try serving it over a bed of al dente pasta or with crusty bread to soak up every last drop of that delicious sauce.

Spicy Cajun Shrimp and Sausage Slow Cooker Stew

Venturing into the heart of Southern cuisine, this dish brings the heat and comfort to your table with minimal fuss. You’ll love how the slow cooker does all the heavy lifting, melding flavors into something truly special.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 12 oz smoky Andouille sausage, sliced into hearty rounds
• 2 cups vibrant bell peppers, diced (a mix of red, yellow, and green for color)
• 1 cup crisp celery, finely chopped
• 1 large yellow onion, sweet and finely diced
• 3 cloves garlic, freshly minced for that punchy aroma
• 1 can (14.5 oz) fire-roasted diced tomatoes, for a deep, charred sweetness
• 2 cups rich chicken broth, to build a flavorful base
• 2 tbsp bold Cajun seasoning, adjust to your heat preference
• 1 tbsp luxurious olive oil, for sautéing
• 1 tbsp fresh parsley, chopped for a bright finish
• Cooked white rice, fluffy and steaming, for serving

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the Andouille sausage slices and cook until they’re beautifully browned, about 3-4 minutes per side. Transfer to your slow cooker.
2. In the same skillet, add the diced onions, bell peppers, and celery. Sauté until they start to soften, about 5 minutes, stirring occasionally. Stir in the minced garlic for the last 30 seconds until fragrant.
3. Transfer the sautéed veggies to the slow cooker. Add the fire-roasted tomatoes, chicken broth, and Cajun seasoning. Stir well to combine all those flavors.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, allowing the stew to develop its rich flavors.
5. Add the shrimp to the slow cooker during the last 30 minutes of cooking. They’ll cook quickly and turn pink when done.
6. Garnish with fresh parsley before serving. Tip: For an extra kick, serve with a side of hot sauce.

Ladle this hearty stew over a bed of fluffy white rice to soak up all the spicy, smoky broth. The shrimp are tender, the sausage packs a punch, and the veggies add just the right amount of crunch. It’s a bowl of warmth that’s perfect for any day of the week.

Lemon Garlic Shrimp with Asparagus in the Crockpot

Zesty and bursting with flavor, this Lemon Garlic Shrimp with Asparagus is your ticket to a fuss-free, delicious meal. You’ll love how the crockpot does all the work, melding the bright lemon and garlic with tender shrimp and crisp asparagus.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 1 lb fresh, crisp asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. In your crockpot, combine the olive oil, minced garlic, lemon juice, black pepper, and sea salt. Stir well to blend the flavors.
2. Add the shrimp and asparagus to the crockpot, tossing gently to coat them evenly with the marinade.
3. Cover and cook on LOW for 2 hours, or until the shrimp are pink and opaque. Tip: Avoid overcooking to keep the shrimp tender.
4. Once cooked, give everything a gentle stir to redistribute the juices. Tip: Let it sit for 5 minutes before serving to enhance the flavors.
5. Sprinkle with freshly chopped parsley before serving. Tip: For an extra zing, add a little more lemon juice to taste right before eating.

Unbelievably easy and packed with vibrant flavors, this dish pairs wonderfully with a side of fluffy quinoa or crusty bread to soak up the delicious juices. The shrimp are perfectly tender, while the asparagus adds a satisfying crunch.

Coconut Curry Shrimp Slow Cooker Delight

Even if you’re not a pro in the kitchen, this Coconut Curry Shrimp Slow Cooker Delight is a breeze to whip up. You’ll love how the flavors meld together effortlessly, giving you a dish that’s both comforting and exotic.

Ingredients

• 1.5 lbs large, succulent shrimp, peeled and deveined
• 1 can (13.5 oz) creamy, rich coconut milk
• 2 tbsp vibrant red curry paste
• 1 tbsp fragrant, freshly grated ginger
• 2 cloves garlic, minced to perfection
• 1 red bell pepper, thinly sliced for a sweet crunch
• 1 tbsp luscious honey
• 1 tbsp zesty lime juice
• 1/4 cup fresh cilantro, roughly chopped for a herby finish

Instructions

1. In your slow cooker, combine the coconut milk, red curry paste, ginger, and garlic. Stir well to blend the flavors.
2. Add the red bell pepper slices to the slow cooker, ensuring they’re submerged in the curry mixture for even cooking.
3. Cover and cook on LOW for 3 hours, allowing the peppers to soften and the flavors to deepen.
4. Gently stir in the shrimp, honey, and lime juice. Cover and cook on HIGH for 20-25 minutes, just until the shrimp turn pink and opaque.
5. Tip: Avoid overcooking the shrimp to keep them tender and juicy.
6. Tip: For a thicker sauce, remove the lid during the last 10 minutes of cooking.
7. Tip: Taste and adjust the sweetness or tanginess with more honey or lime juice if needed.
8. Sprinkle with fresh cilantro before serving to add a burst of color and freshness.

Now, imagine serving this creamy, aromatic curry over a bed of steaming jasmine rice. The shrimp are perfectly tender, and the sauce has just the right balance of sweet, spicy, and tangy. It’s a dish that’ll transport your taste buds straight to the tropics.

Slow Cooker Shrimp Scampi with Linguine

Kick back and let your slow cooker do the heavy lifting with this effortlessly delicious shrimp scampi. You’ll love how the garlicky, buttery sauce clings to every strand of linguine, making it a weeknight winner.

Ingredients

• 1 lb large, juicy shrimp, peeled and deveined
• 8 oz linguine, perfectly al dente
• 1/2 cup rich unsalted butter, melted
• 1/4 cup crisp white wine
• 4 cloves garlic, finely minced
• 1/4 tsp crushed red pepper flakes, for a subtle kick
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice, bright and zesty
• 2 tbsp chopped fresh parsley, for a pop of color

Instructions

1. In your slow cooker, combine the melted butter, white wine, minced garlic, red pepper flakes, salt, and black pepper. Stir to blend the flavors.
2. Add the shrimp to the slow cooker, tossing gently to coat them in the buttery mixture. Tip: For even cooking, arrange the shrimp in a single layer.
3. Cover and cook on LOW for 1.5 hours, or until the shrimp are pink and opaque. Tip: Avoid overcooking to keep the shrimp tender.
4. Meanwhile, cook the linguine according to package directions until al dente. Drain and set aside. Tip: Reserve a cup of pasta water to adjust sauce consistency if needed.
5. Once the shrimp are done, stir in the lemon juice and half of the chopped parsley.
6. Add the cooked linguine to the slow cooker, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water.
7. Garnish with the remaining parsley before serving.

Yield to the creamy texture and bold flavors of this dish, perfect for a cozy dinner. Serve it with a side of crusty bread to soak up every last drop of that garlicky sauce.

Easy Crockpot Shrimp and Corn Chowder

Hey, you’re going to love this Easy Crockpot Shrimp and Corn Chowder. It’s the perfect comfort food for those busy days when you want something hearty without the fuss.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 4 cups sweet, golden corn kernels
• 2 cups creamy, rich heavy cream
• 1 large, finely diced yellow onion
• 3 cloves aromatic garlic, minced
• 4 cups savory chicken broth
• 2 tbsp smooth, unsalted butter
• 1 tsp smoky paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh, chopped parsley for garnish

Instructions

1. In your crockpot, melt the unsalted butter over low heat.
2. Add the finely diced yellow onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Pour in the savory chicken broth, followed by the sweet, golden corn kernels and smoky paprika. Stir well to combine.
4. Cover and cook on low for 4 hours, allowing the flavors to meld beautifully.
5. After 4 hours, stir in the creamy, rich heavy cream and add the fresh, plump shrimp. Cook for an additional 30 minutes, or until the shrimp are pink and cooked through.
6. Season with salt and freshly ground black pepper to taste.
7. Garnish with fresh, chopped parsley before serving.

Velvety smooth with a hint of sweetness from the corn and a rich, creamy texture, this chowder is a crowd-pleaser. Serve it with a side of crusty bread for dipping, and watch it disappear.

Thai-Inspired Slow Cooker Shrimp Soup

Mmm, imagine coming home to the comforting aroma of Thai-inspired flavors wafting through your kitchen. This slow cooker shrimp soup is your ticket to a hassle-free, flavor-packed meal that practically cooks itself while you go about your day.

Ingredients

• 1 pound large, succulent shrimp, peeled and deveined
• 4 cups rich, homemade chicken broth
• 1 can (13.5 oz) creamy coconut milk
• 2 tbsp vibrant red curry paste
• 1 tbsp freshly grated ginger, for a zesty kick
• 2 cloves garlic, minced to perfection
• 1 cup sliced, crisp bell peppers
• 1 cup juicy cherry tomatoes, halved
• 2 tbsp fish sauce, for that authentic umami depth
• 1 tbsp brown sugar, to balance the heat
• 1 lime, zest and juice for a bright finish
• Fresh cilantro leaves, for garnish

Instructions

1. In your slow cooker, combine the chicken broth, coconut milk, red curry paste, ginger, and garlic. Stir well to blend the flavors.
2. Add the bell peppers and cherry tomatoes to the slow cooker. Cover and cook on LOW for 4 hours, allowing the vegetables to soften and the flavors to meld.
3. Tip: For an extra layer of flavor, sauté the ginger and garlic in a bit of oil before adding them to the slow cooker.
4. After 4 hours, stir in the shrimp, fish sauce, and brown sugar. Cover and cook on HIGH for 15-20 minutes, just until the shrimp turn pink and opaque.
5. Tip: Don’t overcook the shrimp; they’ll continue to cook slightly even after you turn off the heat.
6. Finish the soup by stirring in the lime zest and juice. Taste and adjust the seasoning if necessary.
7. Tip: For a spicier kick, add a sliced Thai chili or a pinch of red pepper flakes with the shrimp.
8. Ladle the soup into bowls and garnish with fresh cilantro leaves.

Now, the soup boasts a creamy texture with a perfect balance of spicy, sweet, and tangy flavors. Serve it over a bed of steamed jasmine rice or with crusty bread to soak up every last drop.

Honey Sriracha Glazed Shrimp in the Crockpot

You’re going to love how easy it is to whip up this Honey Sriracha Glazed Shrimp in your crockpot. Perfect for those busy nights when you want something delicious without the fuss.

Ingredients

• 1 pound large, succulent shrimp, peeled and deveined
• 1/3 cup pure, golden honey
• 2 tablespoons fiery Sriracha sauce
• 2 tablespoons smooth, low-sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 cloves garlic, minced to aromatic perfection
• 1 teaspoon grated, zesty fresh ginger
• 1 tablespoon rich, extra virgin olive oil
• 1/4 teaspoon finely ground black pepper
• 1 tablespoon chopped, fresh cilantro for garnish

Instructions

1. In a small bowl, whisk together the golden honey, fiery Sriracha, smooth soy sauce, and freshly squeezed lime juice until well combined.
2. Heat the rich extra virgin olive oil in a skillet over medium heat. Add the aromatic minced garlic and zesty grated ginger, sautéing for about 1 minute until fragrant.
3. Add the succulent shrimp to the skillet, sprinkling with finely ground black pepper. Cook for 2 minutes, just until they start to turn pink.
4. Transfer the shrimp and garlic-ginger mixture to your crockpot. Pour the honey Sriracha glaze over the shrimp, stirring gently to coat.
5. Cover and cook on LOW for 1 hour, stirring once halfway through to ensure even glazing.
6. Tip: For an extra kick, add an additional tablespoon of Sriracha to the glaze. Tip: If you prefer a thicker glaze, remove the lid for the last 15 minutes of cooking. Tip: Always use fresh lime juice for the brightest flavor.
7. Garnish with chopped fresh cilantro before serving.

Delight in the sticky, sweet, and spicy glaze that clings to each shrimp, offering a perfect balance of flavors. Serve over a bed of fluffy jasmine rice or alongside crisp, steamed veggies for a complete meal.

Slow Cooker Shrimp Jambalaya with Andouille Sausage

Alright, let’s dive into making this comforting Slow Cooker Shrimp Jambalaya with Andouille Sausage. It’s the perfect dish for those days when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 12 oz smoky Andouille sausage, sliced into hearty rounds
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups rich chicken broth
• 1 can (14.5 oz) diced tomatoes, with their vibrant juices
• 1 large green bell pepper, diced into crisp pieces
• 1 medium onion, finely chopped
• 2 celery stalks, sliced thin for a nice crunch
• 3 garlic cloves, minced to release their aromatic punch
• 2 tbsp Cajun seasoning, for that authentic kick
• 1 tbsp Worcestershire sauce, for a depth of flavor
• 2 tbsp fresh parsley, chopped for a bright finish

Instructions

1. In your slow cooker, combine the Andouille sausage, rice, chicken broth, diced tomatoes, green bell pepper, onion, celery, garlic, Cajun seasoning, and Worcestershire sauce. Stir well to marry the flavors.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the rice is tender and has absorbed most of the liquid.
3. Add the shrimp to the slow cooker, gently stirring them into the mixture. Cover and cook on HIGH for an additional 20 minutes, or until the shrimp are pink and cooked through.
4. Sprinkle with fresh parsley before serving for a pop of color and freshness.

Final thoughts: This jambalaya is a symphony of textures, from the tender shrimp to the slightly chewy rice, all wrapped up in a smoky, spicy sauce. Serve it with a side of crusty bread to soak up every last bit of flavor.

Crockpot Shrimp and Grits with Cheese

Zesty and comforting, this Crockpot Shrimp and Grits with Cheese is your go-to for a hassle-free dinner that doesn’t skimp on flavor. You’ll love how the creamy grits and succulent shrimp come together with a cheesy twist, all made effortlessly in your crockpot.

Ingredients

• 1 cup stone-ground grits
• 4 cups chicken broth, rich and savory
• 2 cups sharp cheddar cheese, freshly grated
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 tbsp butter, unsalted and creamy
• 1/2 tsp smoked paprika, for a hint of warmth
• Salt and finely ground black pepper, to season
• 2 green onions, thinly sliced for garnish

Instructions

1. In your crockpot, combine the stone-ground grits and rich chicken broth. Stir well to prevent clumping.
2. Cover and cook on low for 4 hours, stirring occasionally to ensure even cooking.
3. After 4 hours, stir in the freshly grated sharp cheddar cheese until melted and smooth. Tip: For extra creaminess, add a splash of milk if the grits seem too thick.
4. In a skillet over medium heat, melt the unsalted butter and sauté the minced garlic until fragrant, about 1 minute.
5. Add the peeled and deveined shrimp to the skillet, seasoning with smoked paprika, salt, and finely ground black pepper. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Tip: Don’t overcook the shrimp to keep them tender.
6. Gently fold the cooked shrimp into the cheesy grits in the crockpot. Tip: Let it sit for 5 minutes before serving to allow flavors to meld.
7. Garnish with thinly sliced green onions before serving.

Every bite of this dish offers a delightful contrast between the creamy, cheesy grits and the juicy, seasoned shrimp. Serve it straight from the crockpot for a cozy family dinner or plate it up for a more elegant presentation at your next gathering.

Garlic Parmesan Shrimp and Rice in the Slow Cooker

Ready to make your weeknight dinners a breeze? This garlic parmesan shrimp and rice dish is your slow cooker’s new best friend, combining juicy shrimp with creamy rice for a meal that’s both easy and delicious.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups rich chicken broth
• 1/2 cup freshly grated parmesan cheese, plus extra for serving
• 3 cloves garlic, minced to aromatic perfection
• 2 tbsp unsalted butter, melted to golden goodness
• 1 tbsp fresh parsley, finely chopped for a burst of color
• 1/2 tsp sea salt, for that perfect seasoning
• 1/4 tsp freshly ground black pepper, for a subtle kick

Instructions

1. In your slow cooker, combine the rinsed rice and chicken broth, stirring gently to mix.
2. Cover and cook on low for 1.5 hours, or until the rice is tender and has absorbed most of the liquid.
3. While the rice cooks, toss the shrimp with melted butter, minced garlic, salt, and pepper in a bowl, ensuring each piece is evenly coated.
4. After the rice is ready, layer the shrimp mixture over the rice in the slow cooker.
5. Sprinkle the grated parmesan cheese evenly over the shrimp.
6. Cover and cook on high for 20 minutes, or until the shrimp are pink and opaque.
7. Garnish with fresh parsley and an extra sprinkle of parmesan cheese before serving.

Velvety rice pairs beautifully with the tender shrimp, while the garlic and parmesan add layers of flavor. Serve it straight from the slow cooker for a cozy, family-style meal that’s sure to impress.

Slow Cooker Shrimp Étouffée with Creole Seasoning

Kick back and let your slow cooker do the heavy lifting with this mouthwatering shrimp étouffée. It’s packed with bold Creole flavors and comes together with minimal fuss—perfect for those busy days when you still want something special.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 1/2 cup rich, unsalted butter
• 1/2 cup all-purpose flour, sifted
• 1 large yellow onion, finely diced
• 1 green bell pepper, crisp and finely diced
• 2 celery stalks, fresh and finely diced
• 3 cloves garlic, minced to aromatic perfection
• 2 cups chicken broth, low-sodium and flavorful
• 1 can (14.5 oz) diced tomatoes, with their vibrant juices
• 2 tbsp Creole seasoning, bursting with spice
• 1 tsp smoked paprika, for a deep, smoky undertone
• 1/2 tsp cayenne pepper, for a gentle heat
• 2 bay leaves, for a subtle herbal note
• 1/4 cup fresh parsley, chopped for a bright finish
• Cooked white rice, fluffy and steaming, for serving

Instructions

1. Melt the butter in a large skillet over medium heat until it’s golden and bubbling.
2. Whisk in the flour gradually, stirring constantly for about 5 minutes until you achieve a rich, peanut butter-colored roux.
3. Add the onion, bell pepper, and celery to the skillet, sautéing until they’re soft and translucent, about 5 minutes.
4. Stir in the garlic, Creole seasoning, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
5. Transfer the vegetable mixture to your slow cooker, then pour in the chicken broth and diced tomatoes with their juices. Add the bay leaves.
6. Cover and cook on LOW for 6 hours, allowing the flavors to meld beautifully.
7. In the last 30 minutes of cooking, add the shrimp, stirring gently to submerge them in the sauce.
8. Once the shrimp are pink and cooked through, discard the bay leaves and stir in the fresh parsley.
9. Serve the étouffée over a bed of fluffy white rice, letting the creamy sauce seep into every grain.

Enjoy the tender shrimp swimming in a velvety, spice-infused sauce that’s just begging to be sopped up with bread. For a twist, try spooning it over creamy grits or alongside a crisp green salad to cut through the richness.

Tomato Basil Shrimp Stew in the Crockpot

Perfect for those busy days when you crave something hearty without the hassle, this Tomato Basil Shrimp Stew in the Crockpot is a game-changer. You’ll love how the flavors meld together effortlessly, creating a dish that’s both comforting and elegant.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 cups ripe, juicy tomatoes, diced
• 1/4 cup rich extra virgin olive oil
• 3 cloves aromatic garlic, minced
• 1/2 cup fresh, fragrant basil leaves, chopped
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup crisp white wine
• 2 cups homemade or high-quality store-bought chicken broth

Instructions

1. In your crockpot, combine the diced tomatoes, olive oil, minced garlic, black pepper, and sea salt. Stir gently to mix.
2. Pour in the white wine and chicken broth, then give it another stir to combine all the ingredients.
3. Cover and cook on low for 4 hours, allowing the flavors to deepen and meld together beautifully.
4. Add the shrimp and chopped basil to the crockpot, stirring gently to ensure the shrimp are submerged in the liquid.
5. Cover and cook on high for an additional 30 minutes, or until the shrimp are pink and cooked through.
6. Tip: For an extra layer of flavor, toast some crusty bread to serve alongside the stew.
7. Tip: If you prefer a thicker stew, you can mash some of the tomatoes against the side of the crockpot before adding the shrimp.
8. Tip: Always use fresh basil for the brightest flavor, adding it towards the end of cooking to preserve its vibrant color and aroma.

Comforting yet sophisticated, this stew boasts a velvety texture with the shrimp adding a delightful bite. Serve it over a bed of creamy polenta or with a side of garlic bread to soak up every last drop of the flavorful broth.

Easy Crockpot Shrimp Alfredo Pasta

Got a craving for something creamy, comforting, and utterly delicious without spending hours in the kitchen? This easy crockpot shrimp Alfredo pasta is your answer. It’s the perfect blend of tender shrimp and rich, cheesy sauce that’ll have everyone asking for seconds.

Ingredients

• 1 pound large, succulent shrimp, peeled and deveined
• 8 ounces fettuccine pasta, broken in half
• 2 cups heavy cream, luxuriously thick
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 3 cloves garlic, minced to aromatic perfection
• 2 tablespoons unsalted butter, rich and creamy
• 1 teaspoon Italian seasoning, fragrant and herby
• 1/2 teaspoon salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked

Instructions

1. In your crockpot, combine the heavy cream, minced garlic, Italian seasoning, salt, and black pepper. Stir gently to mix.
2. Add the broken fettuccine pasta to the crockpot, ensuring it’s submerged in the cream mixture. Tip: Break the pasta to fit your crockpot better.
3. Cover and cook on LOW for 2 hours, stirring once halfway through to prevent sticking.
4. After 2 hours, add the shrimp, butter, and Parmesan cheese. Stir well to combine. Tip: Add the shrimp last to avoid overcooking.
5. Cover and cook on LOW for an additional 30 minutes, or until the shrimp are pink and opaque. Tip: Check the shrimp at 20 minutes to ensure they’re perfectly cooked.
6. Once done, give the pasta a final stir to ensure the sauce is evenly distributed.

Buttery, garlicky, and packed with the sweet taste of shrimp, this pasta is a dream. Serve it straight from the crockpot for a cozy family dinner, or plate it up with a sprinkle of extra Parmesan and a side of crusty bread for dipping into that creamy sauce.

Slow Cooker Shrimp Tacos with Lime Crema

Looking for a hassle-free dinner that packs a punch of flavor? These slow cooker shrimp tacos with lime crema are your ticket to a delicious meal with minimal effort. Perfect for those busy nights when you want something tasty without the fuss.

Ingredients

• 1 lb fresh, medium shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 cup sour cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp honey
• 8 small corn tortillas, warmed
• 1 cup shredded purple cabbage
• 1/2 cup chopped fresh cilantro
• 1 avocado, sliced

Instructions

1. In a slow cooker, combine the shrimp, olive oil, smoked paprika, cumin, garlic powder, onion powder, and cayenne pepper. Stir gently to coat the shrimp evenly.
2. Cover and cook on LOW for 1.5 hours, or until the shrimp are pink and opaque. Tip: Avoid overcooking to keep the shrimp tender.
3. While the shrimp cooks, whisk together the sour cream, lime juice, lime zest, and honey in a small bowl. Chill until ready to use. Tip: Letting the crema sit enhances the flavors.
4. Warm the tortillas according to package instructions. Tip: A dry skillet over medium heat for about 30 seconds per side gives them a nice char.
5. Assemble the tacos by dividing the shrimp among the tortillas. Top with shredded cabbage, cilantro, avocado slices, and a drizzle of lime crema.

Ready to dig in? The shrimp are perfectly spiced and tender, while the lime crema adds a creamy, tangy contrast. Serve these tacos with an extra lime wedge on the side for an added zing.

Mediterranean Shrimp and Orzo in the Crockpot

Alright, let’s dive into making this Mediterranean Shrimp and Orzo in the Crockpot. It’s a breeze to prepare, and the flavors are just out of this world—perfect for those busy days when you want something delicious without the fuss.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 1 cup orzo pasta, uncooked
• 2 cups rich chicken broth
• 1/2 cup sun-dried tomatoes, packed in oil and thinly sliced
• 1/4 cup pitted Kalamata olives, halved
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt to taste
• 2 tbsp extra virgin olive oil
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In your crockpot, combine the orzo, chicken broth, sun-dried tomatoes, Kalamata olives, garlic, lemon juice, oregano, red pepper flakes, and a pinch of salt. Stir well to mix.
2. Cover and cook on LOW for 2 hours, or until the orzo is tender and most of the liquid is absorbed. Tip: Give it a quick stir halfway through to prevent sticking.
3. Once the orzo is ready, add the shrimp and olive oil to the crockpot. Stir gently to combine. Tip: Make sure the shrimp are in a single layer for even cooking.
4. Cover and cook on HIGH for 15-20 minutes, or until the shrimp are pink and opaque. Tip: Avoid overcooking the shrimp to keep them juicy.
5. Just before serving, sprinkle with feta cheese and fresh parsley.

Kick back and enjoy the tender orzo paired with juicy shrimp, all brought together with the bold flavors of the Mediterranean. Serve it with a crisp green salad or some warm crusty bread to soak up all the deliciousness.

Teriyaki Shrimp and Pineapple Slow Cooker Bowl

Unbelievably easy and packed with flavor, this dish is your ticket to a hassle-free dinner that tastes like you spent hours in the kitchen. You’ll love the sweet and savory combo that comes together effortlessly in your slow cooker.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 cups fresh, juicy pineapple chunks
• 1/2 cup rich teriyaki sauce
• 1 tbsp smooth honey
• 1 tbsp freshly grated ginger
• 2 cloves garlic, finely minced
• 1 tbsp vibrant sesame oil
• 2 cups fluffy jasmine rice, cooked
• 2 green onions, thinly sliced for garnish
• 1 tbsp toasted sesame seeds

Instructions

1. In your slow cooker, combine the shrimp, pineapple chunks, teriyaki sauce, honey, ginger, garlic, and sesame oil. Stir gently to coat everything evenly.
2. Cover and cook on LOW for 2 hours, or until the shrimp are pink and cooked through. Avoid overcooking to keep the shrimp tender.
3. While the shrimp cooks, prepare the jasmine rice according to package instructions for a perfect, fluffy base.
4. Once the shrimp is done, give the mixture a gentle stir to redistribute the flavors.
5. Serve the teriyaki shrimp and pineapple over the warm jasmine rice. Garnish with sliced green onions and a sprinkle of toasted sesame seeds for a crunchy finish.

Vibrant and bursting with flavor, this dish offers a delightful contrast between the tender shrimp and the juicy pineapple. Try serving it in hollowed-out pineapple halves for a fun, tropical twist that’ll impress your guests.

Crockpot Shrimp and Mushroom Risotto

Wondering what to make for dinner that’s both easy and impressive? This Crockpot Shrimp and Mushroom Risotto is your answer. It’s creamy, flavorful, and practically cooks itself while you go about your day.

Ingredients

• 1 cup Arborio rice, known for its perfect risotto texture
• 2 cups chicken broth, warm and flavorful
• 1/2 cup dry white wine, for a subtle depth
• 1 lb large shrimp, peeled and deveined for easy eating
• 8 oz cremini mushrooms, sliced for earthy goodness
• 1/2 cup grated Parmesan cheese, freshly grated for the best melt
• 2 tbsp unsalted butter, for rich creaminess
• 1 small onion, finely diced to blend seamlessly
• 2 cloves garlic, minced for a punch of flavor
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp black pepper, freshly ground for a bit of heat
• 1 tbsp fresh parsley, chopped for a bright finish

Instructions

1. In your crockpot, melt the unsalted butter on the high setting.
2. Add the finely diced onion and minced garlic, stirring until they’re soft and fragrant, about 2 minutes.
3. Stir in the Arborio rice, ensuring each grain is coated with butter for maximum creaminess.
4. Pour in the dry white wine, letting it simmer until mostly absorbed, about 3 minutes. This step unlocks the wine’s flavors.
5. Add the warm chicken broth, sliced cremini mushrooms, salt, and black pepper. Stir well to combine.
6. Cover and cook on high for 1.5 hours, stirring occasionally to prevent sticking. The rice should be tender but still slightly firm.
7. Gently fold in the peeled and deveined shrimp and grated Parmesan cheese. Cover and cook for an additional 15 minutes, or until the shrimp are pink and cooked through.
8. Sprinkle with chopped fresh parsley before serving for a pop of color and freshness.

Delightfully creamy with a hint of earthiness from the mushrooms, this risotto is a comfort food dream. Serve it with a crisp green salad or crusty bread to soak up every last bit of flavor.

Slow Cooker Shrimp Boil with Potatoes and Corn

Today is ‘2025-08-15 02:57:39.737019’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Slow Cooker Shrimp Boil with Potatoes and Corn’ using the structure below.

Tone: Write in a friendly, casual tone—like explaining to a friend. Use “you,” short sentences, and relaxed phrasing.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 1 lb baby red potatoes, halved
• 2 ears sweet corn, cut into thirds
• 4 cups water
• 1/4 cup Old Bay seasoning
• 2 tbsp unsalted butter, melted
• 1 lemon, sliced into rounds
• 2 cloves garlic, minced
• 1 tsp smoked paprika

Instructions

1. In your slow cooker, combine the water, Old Bay seasoning, melted butter, minced garlic, and smoked paprika. Stir well to blend the flavors.
2. Add the halved baby red potatoes to the slow cooker. Cover and cook on high for 2 hours, or until the potatoes are just tender.
3. Tip: For extra flavor, let the potatoes marinate in the seasoning mix for 10 minutes before turning on the slow cooker.
4. Add the corn pieces to the slow cooker. Cover and cook for another 30 minutes.
5. Gently stir in the shrimp and lemon slices. Cover and cook for the final 15 minutes, or until the shrimp are pink and opaque.
6. Tip: Avoid overcooking the shrimp by checking them at the 10-minute mark.
7. Once everything is cooked, use a slotted spoon to transfer the shrimp, potatoes, and corn to a large serving bowl.
8. Tip: For a spicier kick, sprinkle additional Old Bay seasoning over the top before serving.

Best enjoyed straight from the bowl, this shrimp boil is a mess-free way to savor the classic flavors of a seafood feast. The potatoes soak up the spicy, buttery broth, while the corn adds a sweet crunch. Serve with crusty bread to dip into the leftover broth.

Cilantro Lime Shrimp with Black Beans in the Crockpot

Dinner just got a whole lot easier with this set-it-and-forget-it recipe that’s bursting with flavor. You’ll love how the zesty lime and fresh cilantro bring the shrimp to life, all while your crockpot does the heavy lifting.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 cups hearty black beans, rinsed and drained
• 3 cloves garlic, minced to aromatic perfection
• 1/4 cup freshly squeezed lime juice, for a bright tang
• 1/4 cup chopped fresh cilantro, for a herby punch
• 1 tbsp rich extra virgin olive oil
• 1 tsp ground cumin, for a warm depth
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, to enhance all the flavors

Instructions

1. In your crockpot, combine the black beans, minced garlic, lime juice, olive oil, cumin, black pepper, and sea salt. Stir well to mix all the flavors together.
2. Cover and cook on low for 4 hours, allowing the beans to become tender and infused with the spices.
3. Tip: If you’re short on time, you can cook on high for 2 hours, but low and slow brings out the best flavors.
4. Add the shrimp to the crockpot, stirring gently to ensure they’re evenly coated with the bean mixture.
5. Cover and cook on high for an additional 20-30 minutes, just until the shrimp turn pink and opaque.
6. Tip: Avoid overcooking the shrimp to keep them juicy and tender.
7. Stir in the chopped cilantro right before serving to preserve its fresh, vibrant color and flavor.
8. Tip: For an extra zing, serve with additional lime wedges on the side.

Serve this dish over a bed of fluffy rice or with warm tortillas for a satisfying meal. The shrimp are perfectly tender, and the black beans add a creamy contrast, making every bite a delightful mix of textures and flavors.

Summary

Just like that, you’ve got 20 mouthwatering shrimp crockpot recipes to simplify your busy weeknights! Each dish promises ease, flavor, and a touch of home-cooked love. We’d be thrilled if you tried these recipes, shared your favorites in the comments, or pinned this article to your Pinterest for those hectic days. Happy slow cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.