Ready to spice up your weeknight dinners without the fuss? These 20 zesty shrimp crockpot recipes are perfect for busy home cooks craving bold flavors with minimal effort. From fiery Cajun boils to zesty lemon-garlic creations, your slow cooker will do all the work while you enjoy mouthwatering, restaurant-quality meals. Dive in and discover your new favorite hassle-free dinner!
Creamy Garlic Parmesan Shrimp Crockpot
There’s something quietly comforting about letting a slow cooker do the work, filling the kitchen with the warm, buttery scent of garlic and herbs. This creamy garlic parmesan shrimp crockpot is one of those effortless meals that feels like a hug in a bowl, perfect for a cozy evening when you want something special without the fuss. It’s a simple dish that rewards patience with rich, layered flavors.
Ingredients
Shrimp – 1 lb
Heavy cream – 1 cup
Chicken broth – ½ cup
Unsalted butter – 4 tbsp
Garlic – 4 cloves
Parmesan cheese – ¾ cup
Cornstarch – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Mince the garlic cloves finely to distribute their flavor evenly throughout the sauce.
3. Turn the crockpot to the low heat setting.
4. Pour the heavy cream and chicken broth directly into the crockpot.
5. Add the minced garlic, salt, and black pepper to the liquid mixture.
6. Whisk the ingredients in the crockpot for 30 seconds until just combined.
7. Cover the crockpot with its lid and cook the mixture on low for 2 hours.
8. After 2 hours, lift the lid and check that the sauce is gently bubbling at the edges.
9. Sprinkle the cornstarch over the sauce while whisking continuously to prevent lumps from forming.
10. Stir in the parmesan cheese until it melts fully into the sauce, about 2 minutes.
11. Add the unsalted butter and whisk until the butter is completely incorporated and the sauce is glossy.
12. Gently place the dried shrimp into the sauce in a single layer to ensure even cooking.
13. Replace the lid and cook the shrimp on low for 25 minutes until they turn opaque and pink.
14. Turn off the crockpot and let the dish rest for 5 minutes to allow the sauce to thicken slightly.
Draped in a velvety, garlic-infused sauce, the shrimp remain tender and juicy, while the parmesan adds a subtle salty sharpness that balances the richness. Serve it over a bed of fluffy rice to soak up every drop of the creamy sauce, or spoon it alongside crusty bread for dipping—either way, it’s a meal that comforts from the first bite to the last.
Spicy Cajun Shrimp and Sausage Crockpot
Lately, I’ve been craving something that simmers all day, filling the kitchen with warmth and spice, something simple yet deeply satisfying. This spicy Cajun shrimp and sausage crockpot recipe does just that—it’s a hands-off dish that feels like a cozy embrace after a long day. Let’s gather what we need and let the slow cooker work its magic.
Ingredients
Andouille sausage – 1 lb
Raw shrimp – 1 lb
Bell peppers – 2 cups, sliced
Onion – 1 large, chopped
Garlic – 4 cloves, minced
Cajun seasoning – 2 tbsp
Chicken broth – 1 cup
Tomato paste – 2 tbsp
Instructions
1. Slice the andouille sausage into ½-inch rounds. 2. Chop the onion and slice the bell peppers into strips. 3. Mince the garlic cloves finely. 4. Place the sausage, onion, bell peppers, and garlic into the crockpot. 5. Sprinkle the Cajun seasoning evenly over the ingredients. 6. Add the chicken broth and tomato paste to the crockpot. 7. Stir all ingredients until the tomato paste is fully dissolved into the broth. 8. Cover the crockpot and cook on low heat for 6 hours. 9. After 6 hours, peel and devein the shrimp if not already prepared. 10. Add the raw shrimp to the crockpot, stirring gently to submerge them in the liquid. 11. Cover and cook on low for an additional 30 minutes, or until the shrimp turn pink and opaque. 12. Turn off the crockpot and let it sit uncovered for 5 minutes before serving. The shrimp stay tender when added late, the long simmer melds the spices into every bite, and a quick rest at the end lets the flavors settle beautifully. This dish emerges with a brothy, robust depth—the sausage lends a smoky punch while the shrimp soak up the Cajun heat. Try ladling it over creamy grits or scooping it up with crusty bread to catch every last drop of that spiced broth.
Lemon Butter Shrimp Crockpot with Herbs
Evenings like these call for something simple yet deeply satisfying, something that fills the kitchen with warmth without demanding much effort. This lemon butter shrimp crockpot feels like a quiet gift to myself, a gentle simmer of flavors that requires little more than patience and the willingness to let time do its work. It’s the kind of meal that makes a busy day feel softer, more manageable.
Ingredients
Shrimp – 1 lb
Butter – ½ cup
Lemon juice – ¼ cup
Garlic – 3 cloves, minced
Fresh parsley – 2 tbsp, chopped
Fresh thyme – 1 tsp, chopped
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Place the butter into the crockpot and turn it on to the Low heat setting (200°F).
2. Add the minced garlic to the melting butter and stir gently until fragrant, about 2 minutes.
3. Pour in the lemon juice and stir to combine with the butter and garlic.
4. Add the shrimp in a single layer, ensuring each piece touches the sauce.
5. Sprinkle the salt and black pepper evenly over the shrimp.
6. Scatter the chopped parsley and thyme over the top.
7. Cover the crockpot with its lid and cook on Low for 45 minutes.
8. Check that the shrimp are opaque and pink throughout, with no translucent areas.
9. Turn off the crockpot and let the shrimp rest in the residual heat for 5 minutes before serving. Knowing the shrimp are done when they curl into a loose C-shape ensures they stay tender, not rubbery. Using fresh herbs instead of dried ones brightens the dish with a garden-fresh aroma. Letting the shrimp rest off the heat allows the flavors to meld without overcooking.
Kindly tender, the shrimp soak up the bright lemon and rich butter, creating a sauce that’s both silky and vibrant. Serve it over a bed of fluffy rice to catch every drop, or with crusty bread for dipping—it turns a simple meal into a comforting ritual.
Coconut Curry Shrimp Crockpot
Perhaps there’s something quietly comforting about letting ingredients mingle in the crockpot all day, the gentle heat coaxing out flavors while the world moves on outside. This coconut curry shrimp feels like that kind of slow, patient cooking—where the reward is a bowl of something deeply fragrant and warmly spiced, perfect for a quiet evening in.
Ingredients
Coconut milk – 1 can (13.5 oz)
Shrimp – 1 lb, peeled and deveined
Curry powder – 2 tbsp
Garlic – 3 cloves, minced
Chicken broth – ½ cup
Salt – 1 tsp
Instructions
1. Pour the coconut milk into the crockpot.
2. Add the minced garlic and curry powder to the coconut milk.
3. Stir the mixture until the curry powder is fully dissolved into the coconut milk, which helps prevent clumping and ensures even flavor distribution.
4. Pour in the chicken broth and stir to combine all liquids thoroughly.
5. Cover the crockpot and set it to cook on Low heat for 4 hours to allow the flavors to meld together gently.
6. After 4 hours, uncover the crockpot and add the peeled and deveined shrimp in a single layer.
7. Sprinkle the salt evenly over the shrimp.
8. Gently stir the shrimp into the coconut curry sauce to coat them completely.
9. Cover the crockpot again and cook on Low heat for 30 minutes, until the shrimp turn pink and opaque—this shorter cooking time keeps them tender instead of rubbery.
10. Turn off the crockpot and let the curry sit for 5 minutes before serving to allow the shrimp to absorb a bit more flavor from the sauce. Creamy with a subtle heat from the curry, this dish pairs beautifully with jasmine rice to soak up the rich sauce, or spoon it over zucchini noodles for a lighter, low-carb option that still feels indulgent.
Garlic Honey Sriracha Shrimp Crockpot
Venturing into the kitchen this quiet afternoon, I find myself drawn to the gentle hum of the crockpot, where sweet and spicy notes will slowly mingle into something comforting. This garlic honey sriracha shrimp feels like a warm embrace on a crisp November day, simple yet deeply satisfying. There’s something meditative about letting ingredients transform with time, no rush, just steady warmth.
Ingredients
– Raw shrimp, peeled and deveined – 1 lb
– Garlic cloves, minced – 4
– Honey – ¼ cup
– Sriracha sauce – 2 tbsp
– Soy sauce – 2 tbsp
– Cornstarch – 1 tbsp
– Water – 2 tbsp
Instructions
1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. In a small bowl, whisk together minced garlic, honey, sriracha, and soy sauce until fully combined.
3. Pour the sauce mixture into the crockpot insert, spreading it evenly across the bottom.
4. Add the dried shrimp to the crockpot in a single layer, gently tossing to coat each piece with the sauce.
5. Cover the crockpot with the lid and cook on low heat for 1 hour and 30 minutes, until shrimp turn opaque and firm.
6. In a separate small bowl, mix cornstarch and water into a smooth slurry to avoid lumps in the sauce.
7. Stir the cornstarch slurry into the crockpot sauce, which will thicken it to a glossy consistency.
8. Cook uncovered for an additional 10 minutes, until the sauce coats the back of a spoon.
9. Check that shrimp reach an internal temperature of 145°F using a food thermometer for safety.
10. Remove the crockpot insert and let the shrimp rest for 5 minutes to allow flavors to settle. Reminiscent of golden hour light, the shrimp emerge tender with a sticky, caramelized glaze that balances heat and sweetness. Serve them over fluffy jasmine rice to soak up the sauce, or tuck them into warm tortillas with a sprinkle of green onions for a quick, vibrant wrap.
Tomato Basil Shrimp Crockpot Stew
Remembering those quiet autumn evenings when the air turns crisp and the kitchen becomes a sanctuary, I find myself returning to this simple stew that fills the house with the comforting aroma of tomatoes and herbs. Really, it’s the kind of meal that asks for nothing more than a slow afternoon and a willingness to let flavors deepen and meld together in their own time.
Ingredients
– Olive oil – 2 tbsp
– Garlic – 4 cloves
– Yellow onion – 1 medium
– Crushed tomatoes – 28 oz can
– Raw shrimp – 1 lb
– Fresh basil – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pour 2 tbsp olive oil into the crockpot insert.
2. Mince 4 cloves garlic and dice 1 medium yellow onion, then add both to the crockpot.
3. Tip: Sautéing the garlic and onion in the crockpot on high for 10 minutes before adding other ingredients deepens their flavor without needing a separate pan.
4. Pour in the 28 oz can of crushed tomatoes.
5. Stir in 1 tsp salt and ½ tsp black pepper until evenly distributed.
6. Cover the crockpot and cook on low heat for 4 hours.
7. Peel and devein 1 lb raw shrimp, ensuring all shells and veins are removed.
8. Tip: Pat the shrimp dry with paper towels before adding to prevent excess liquid in the stew.
9. Add the shrimp to the crockpot and stir gently to submerge them in the tomato mixture.
10. Cover and cook on low heat for 20 minutes, or until shrimp turn pink and opaque.
11. Chop ¼ cup fresh basil leaves.
12. Tip: Stir in the basil just before serving to preserve its bright, fresh flavor.
13. Turn off the crockpot and stir in the chopped basil.
14. Ladle the stew into bowls while hot.
My favorite part is how the tender shrimp soak up the rich tomato broth, while the basil lends a gentle, aromatic finish that makes each spoonful feel like a quiet celebration. Serve it over creamy polenta or with crusty bread to soak up every last bit of the savory sauce, letting the simplicity of the dish speak for itself.
Shrimp and Corn Chowder Crockpot
Now, as the afternoon light fades, I find myself drawn to the slow, steady rhythm of the crockpot, where simple ingredients transform into something deeply comforting. Nothing soothes the soul quite like the gentle simmer of a chowder, especially one that brings together the sweet brine of shrimp and the sun-kissed sweetness of corn in such an effortless way. It’s a quiet reminder that the best meals often unfold slowly, without hurry, filling the kitchen with warmth and anticipation.
Ingredients
– Shrimp – 1 lb
– Corn kernels – 2 cups
– Heavy cream – 1 cup
– Chicken broth – 4 cups
– Potatoes – 2 cups, diced
– Onion – 1, chopped
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Chop the onion and dice the potatoes into ½-inch cubes.
2. Melt the butter in a skillet over medium heat until it foams lightly.
3. Sauté the chopped onion in the melted butter for 5 minutes, stirring occasionally, until translucent and fragrant.
4. Transfer the sautéed onion to the crockpot insert.
5. Add the diced potatoes, corn kernels, chicken broth, salt, and black pepper to the crockpot.
6. Stir all ingredients in the crockpot until well combined.
7. Cover the crockpot and cook on low heat for 6 hours, until the potatoes are tender when pierced with a fork.
8. Pour in the heavy cream and stir gently to incorporate.
9. Add the shrimp to the crockpot, arranging them evenly throughout the chowder.
10. Cover and cook on low heat for an additional 30 minutes, until the shrimp turn pink and opaque.
11. Ladle the chowder into bowls and serve immediately. Just as the evening settles in, this chowder embraces you with its velvety texture, where tender potatoes and sweet corn swim in a creamy broth punctuated by the delicate brininess of shrimp. Joy comes in serving it alongside crusty bread for dipping, or perhaps garnished with a sprinkle of fresh parsley, letting each spoonful tell a story of simplicity and comfort.
Teriyaki Shrimp and Pineapple Crockpot
Folding the day’s worries away, I find comfort in the gentle rhythm of slow cooking, where sweet pineapple and savory shrimp mingle in a teriyaki embrace that fills the kitchen with warmth. This simple crockpot meal feels like a quiet gift to myself, requiring little effort yet yielding such tender, flavorful results.
Ingredients
Shrimp – 1 lb
Pineapple chunks – 2 cups
Teriyaki sauce – ¾ cup
Bell pepper – 1 large
Green onions – 3
Cornstarch – 1 tbsp
Water – 2 tbsp
Instructions
1. Pour ½ cup teriyaki sauce into the crockpot.
2. Add pineapple chunks and stir to coat.
3. Chop bell pepper into 1-inch pieces and add to crockpot.
4. Cover and cook on LOW for 3 hours.
5. Peel and devein shrimp if not already prepared.
6. After 3 hours, add shrimp to crockpot.
7. Pour remaining ¼ cup teriyaki sauce over shrimp.
8. Cover and cook on LOW for 30 minutes.
9. Mix cornstarch with water in a small bowl until smooth.
10. Stir cornstarch mixture into crockpot to thicken sauce.
11. Cook uncovered on HIGH for 10 minutes until sauce coats the back of a spoon.
12. Thinly slice green onions, reserving green tops for garnish.
13. Stir white parts of green onions into the crockpot.
14. Turn off crockpot and let stand 5 minutes before serving.
15. Garnish with green onion tops.
You’ll notice the shrimp become plump and opaque when perfectly cooked, never rubbery. The pineapple softens just enough to release its juices into the teriyaki glaze, creating a glossy sauce that clings to each piece. I love serving this over jasmine rice to soak up every drop, or stuffing it into warm tortillas for a tropical twist on taco night.
Shrimp Scampi Crockpot with Linguine
Holding the slow cooker lid in my hands, I feel that quiet anticipation that comes with knowing dinner will gently simmer into perfection while the day unfolds elsewhere. There’s something deeply comforting about letting shrimp scampi mellow and meld in the crockpot, its garlicky butter sauce slowly soaking into tender linguine.
Ingredients
Butter – ½ cup
Garlic – 4 cloves, minced
Raw shrimp – 1 lb, peeled and deveined
Lemon juice – ¼ cup
Chicken broth – ½ cup
Linguine – 8 oz
Salt – 1 tsp
Black pepper – ½ tsp
Parsley – 2 tbsp, chopped
Instructions
1. Place ½ cup butter and 4 minced garlic cloves into the crockpot.
2. Turn the crockpot to the Low heat setting and cook for 30 minutes to gently melt the butter and infuse it with garlic.
3. Add 1 lb raw shrimp, ¼ cup lemon juice, ½ cup chicken broth, 1 tsp salt, and ½ tsp black pepper to the crockpot.
4. Stir all ingredients until the shrimp are evenly coated in the sauce.
5. Cover the crockpot and cook on Low for 2 hours, until the shrimp turn pink and opaque.
6. Break 8 oz linguine in half and submerge it completely in the sauce.
7. Cover and cook on Low for an additional 45 minutes, stirring once halfway through to prevent sticking.
8. Check that the linguine is al dente by tasting a strand—it should be tender but still have a slight bite.
9. Turn off the crockpot and stir in 2 tbsp chopped parsley.
10. Let the dish rest uncovered for 5 minutes to allow the sauce to thicken slightly.
Mellow and richly aromatic, the linguine absorbs every bit of the garlic-butter broth, while the shrimp remain plump and juicy. For a bright contrast, scatter extra lemon zest over each bowl, or serve alongside crusty bread to soak up the silky sauce that pools at the bottom.
Creole Shrimp and Rice Crockpot
Vividly remembering the warmth of my grandmother’s kitchen, I find myself returning to this simple crockpot dish that fills the house with the earthy scents of the bayou. There’s something deeply comforting about letting ingredients slowly meld together while life continues around you. This creole shrimp and rice requires little attention yet rewards with complex layers of flavor that deepen with each passing hour.
Ingredients
– Raw shrimp – 1 lb
– Long grain white rice – 1 cup
– Chicken broth – 2 cups
– Diced tomatoes – 14.5 oz can
– Onion – 1 medium, chopped
– Green bell pepper – 1, chopped
– Celery – 2 stalks, chopped
– Garlic – 3 cloves, minced
– Creole seasoning – 2 tbsp
– Bay leaves – 2
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Rinse the raw shrimp under cold water and pat completely dry with paper towels.
2. Combine the long grain white rice, chicken broth, diced tomatoes, chopped onion, chopped green bell pepper, chopped celery, and minced garlic in your crockpot.
3. Stir in the creole seasoning, bay leaves, salt, and black pepper until evenly distributed.
4. Cover the crockpot and cook on LOW heat for exactly 3 hours, resisting the urge to lift the lid during cooking to maintain consistent temperature.
5. After 3 hours, remove the lid and gently stir the mixture to redistribute the rice from the bottom.
6. Add the prepared raw shrimp directly onto the rice mixture in a single layer.
7. Replace the lid and continue cooking on LOW heat for exactly 30 minutes more.
8. Check that the shrimp have turned completely pink and opaque, indicating they’re cooked through.
9. Remove the bay leaves carefully with tongs before serving.
10. Let the dish rest uncovered for 5 minutes to allow the rice to absorb any remaining liquid.
Zesty with just enough heat to warm your throat, this dish achieves a beautiful texture where the rice remains distinct yet tender while the shrimp stay remarkably juicy. The tomatoes break down into a subtle sauce that coats every grain without making the dish soupy. For a delightful twist, try serving it in wide, shallow bowls topped with a sprinkle of fresh parsley or alongside crusty bread for soaking up the flavorful juices at the bottom.
Shrimp and Grits Crockpot Casserole
Unfolding the slow, steady rhythm of a quiet afternoon, I find myself drawn to the comforting simplicity of this dish, where patience becomes the secret ingredient that transforms humble components into something deeply nourishing. Using the crockpot feels like a gentle exhale, allowing flavors to meld and soften over hours until they whisper rather than shout, creating a meal that waits patiently for the day to settle.
Ingredients
Shrimp – 1 lb
Quick-cooking grits – 1 cup
Chicken broth – 4 cups
Heavy cream – ½ cup
Sharp cheddar cheese – 1 cup, shredded
Unsalted butter – 4 tbsp
Garlic – 3 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pour 4 cups of chicken broth into the crockpot.
2. Stir in 1 cup of quick-cooking grits until fully combined with the broth.
3. Add ½ cup of heavy cream, 1 cup of shredded sharp cheddar cheese, 4 tablespoons of unsalted butter, 3 minced garlic cloves, 1 teaspoon of salt, and ½ teaspoon of black pepper to the crockpot.
4. Stir all ingredients thoroughly until the cheese begins to melt into the mixture.
5. Cover the crockpot and cook on low heat for 3 hours, stirring once every hour to prevent the grits from sticking to the bottom.
6. After 3 hours, pat 1 pound of shrimp dry with paper towels to ensure they sear properly when added.
7. Gently fold the shrimp into the grits mixture until evenly distributed.
8. Re-cover the crockpot and continue cooking on low heat for 45 minutes, or until the shrimp turn pink and opaque.
9. Turn off the crockpot and let the casserole rest for 10 minutes before serving to allow the flavors to fully integrate.
Zesty with garlic and rich from the slow-melted cheese, the final dish offers creamy grits that cradle plump, tender shrimp in every spoonful. Consider serving it alongside a crisp green salad to contrast the warmth, or top with fresh chives for a bright, herbal finish that lifts each comforting bite.
Thai Red Curry Shrimp Crockpot
Mellow evenings call for meals that simmer gently, filling the kitchen with comforting aromas that promise warmth and ease. This Thai red curry shrimp crockpot recipe is one of those quiet, slow-cooked treasures that feels like a soft exhale at the end of a long day, where tender shrimp and creamy coconut milk meld together without any rush.
Ingredients
Shrimp – 1 lb
Coconut milk – 1 (14 oz) can
Thai red curry paste – 3 tbsp
Fish sauce – 1 tbsp
Brown sugar – 1 tbsp
Lime juice – 2 tbsp
Red bell pepper – 1, sliced
Basil – ¼ cup, fresh
Instructions
1. Pour the coconut milk into the crockpot. 2. Add the Thai red curry paste, fish sauce, and brown sugar directly into the coconut milk. 3. Whisk all ingredients in the crockpot until the curry paste is fully dissolved and the mixture is smooth. 4. Stir in the sliced red bell pepper. 5. Cover the crockpot and cook on Low heat for 3 hours. 6. Uncover the crockpot and add the shrimp in a single layer. 7. Gently stir to submerge the shrimp in the sauce. 8. Re-cover and cook on Low heat for 20 more minutes, or until the shrimp are pink and opaque. 9. Turn off the crockpot and stir in the fresh basil and lime juice. 10. Let the curry sit for 5 minutes before serving to allow the basil to wilt slightly and flavors to meld. Here, the shrimp remain plump and juicy, bathed in a velvety, aromatic sauce that carries just the right touch of heat and sweetness. Serve it over jasmine rice to soak up every bit of the coconut-infused broth, or spoon it into bowls with a side of crisp cucumber slices for a refreshing contrast.
Shrimp Étouffée Crockpot
Kind of like finding an old photograph in a drawer, this recipe surfaced during a quiet afternoon of cleaning out my grandmother’s recipe box. The faded card for Shrimp Étouffée Crockpot felt like an invitation to slow down, to let flavors develop as gently as the afternoon light through the kitchen window. It’s a dish that asks for patience but gives back so much warmth in return.
Ingredients
Butter – ½ cup
All-purpose flour – ½ cup
Onion – 1 cup, chopped
Celery – 1 cup, chopped
Green bell pepper – 1 cup, chopped
Garlic – 2 tbsp, minced
Chicken broth – 2 cups
Diced tomatoes – 14.5 oz can
Worcestershire sauce – 1 tbsp
Hot sauce – 1 tsp
Dried thyme – 1 tsp
Bay leaves – 2
Raw shrimp – 1 lb, peeled and deveined
Green onions – ¼ cup, sliced
Cooked rice – 4 cups
Instructions
1. Melt ½ cup butter in a skillet over medium heat until completely liquid and bubbling slightly.
2. Whisk in ½ cup all-purpose flour and cook for 8-10 minutes, stirring constantly, until the mixture turns a deep caramel color.
3. Add 1 cup chopped onion, 1 cup chopped celery, and 1 cup chopped green bell pepper to the skillet.
4. Sauté vegetables for 6-8 minutes until they become translucent and soft.
5. Stir in 2 tbsp minced garlic and cook for 1 minute until fragrant.
6. Transfer the vegetable and roux mixture to a 6-quart slow cooker.
7. Pour in 2 cups chicken broth and one 14.5 oz can of diced tomatoes with their juices.
8. Add 1 tbsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp dried thyme, and 2 bay leaves.
9. Stir all ingredients until well combined.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
11. Add 1 lb raw shrimp to the slow cooker and stir to submerge.
12. Cover and cook on HIGH for 20-25 minutes until shrimp turn pink and opaque.
13. Remove and discard the 2 bay leaves.
14. Stir in ¼ cup sliced green onions.
15. Serve immediately over 4 cups cooked rice.
Maybe what makes this étouffée special is how the shrimp stay tender while the sauce thickens to a velvet consistency around them. The gentle heat from the hot sauce lingers just enough to notice, like a distant memory that surfaces when you least expect it. I sometimes serve it in shallow bowls with crusty bread for dipping, letting the rich sauce pool around the edges where it catches the light.
Garlic Lime Shrimp Crockpot Tacos
Unfolding the slow, gentle rhythm of a quiet afternoon, I find myself drawn to the simplicity of letting ingredients mingle and transform over hours, filling the kitchen with the promise of something both vibrant and comforting. There’s something deeply satisfying about this methodical dance of flavors, where garlic and lime work their magic on tender shrimp, eventually finding their home in warm tortillas for a meal that feels like a quiet celebration of ordinary moments.
Ingredients
Shrimp – 1 lb
Garlic – 4 cloves
Lime juice – ¼ cup
Olive oil – 2 tbsp
Cumin – 1 tsp
Salt – ½ tsp
Corn tortillas – 8
Cilantro – ¼ cup
Instructions
1. Peel and mince 4 cloves of garlic.
2. Combine 1 lb shrimp, minced garlic, ¼ cup lime juice, 2 tbsp olive oil, 1 tsp cumin, and ½ tsp salt in the crockpot.
3. Stir the mixture gently until all shrimp are evenly coated.
4. Cover the crockpot and cook on LOW for 2 hours.
5. Check that shrimp have turned pink and opaque, indicating they are fully cooked.
6. Chop ¼ cup cilantro leaves.
7. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
8. Use a slotted spoon to transfer shrimp from the crockpot to the warmed tortillas, leaving excess liquid behind.
9. Sprinkle chopped cilantro over the shrimp-filled tortillas.
My favorite part is the way the tender shrimp, infused with bright lime and earthy garlic, contrast with the slightly charred, warm tortillas. For a delightful twist, try topping them with thinly sliced radishes or a drizzle of crema to add another layer of texture and coolness to each bite.
Shrimp and Sausage Jambalaya Crockpot
Even now, as the autumn light fades outside my window, I find myself returning to this slow-cooked comfort—the kind that fills the kitchen with warmth long before it’s ready to eat. There’s something quietly satisfying about letting ingredients mingle for hours, their flavors deepening like old stories told by firelight.
Ingredients
– Olive oil – 2 tbsp
– Andouille sausage – 1 lb, sliced
– Yellow onion – 1 large, diced
– Green bell pepper – 1, diced
– Celery – 2 stalks, diced
– Garlic – 3 cloves, minced
– Long-grain white rice – 1 ½ cups
– Chicken broth – 3 cups
– Crushed tomatoes – 1 (14.5 oz) can
– Raw shrimp – 1 lb, peeled and deveined
– Cajun seasoning – 2 tsp
– Dried thyme – ½ tsp
– Bay leaf – 1
– Green onions – ¼ cup, sliced
– Hot sauce – 1 tsp
Instructions
1. Heat olive oil in a skillet over medium-high heat until it shimmers. 2. Add sliced Andouille sausage and cook for 5 minutes, stirring occasionally, until lightly browned. 3. Transfer sausage to a 6-quart slow cooker using a slotted spoon, leaving drippings in the skillet. 4. Add diced onion, bell pepper, and celery to the skillet; sauté for 6 minutes until softened. 5. Stir in minced garlic and cook for 1 minute until fragrant. 6. Scrape vegetable mixture into the slow cooker. 7. Add uncooked rice, chicken broth, crushed tomatoes, Cajun seasoning, dried thyme, and bay leaf to the slow cooker. 8. Stir all ingredients until fully combined. 9. Cover and cook on LOW for 4 hours or until rice is tender and has absorbed most of the liquid. 10. Uncover and stir in raw shrimp; cook for 20 more minutes until shrimp turn pink and opaque. 11. Discard the bay leaf. 12. Stir in sliced green onions and hot sauce just before serving. The rice emerges tender but distinct, each grain holding its shape while soaking up the smoky sausage and briny shrimp. For a bright contrast, try serving it with a simple arugula salad dressed in lemon vinaigrette, or spoon it into hollowed-out bell peppers for a playful presentation.
Cheesy Shrimp and Broccoli Crockpot
Perhaps there’s something deeply comforting about letting ingredients mingle quietly in the crockpot while the afternoon drifts by, a gentle promise of warmth waiting at day’s end. This simple combination of shrimp and broccoli, bound together with melted cheese, feels like a quiet hug after a long, busy day.
Ingredients
- Raw shrimp, peeled and deveined – 1 lb
- Broccoli florets – 4 cups
- Cheddar cheese, shredded – 2 cups
- Heavy cream – 1 cup
- Garlic powder – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Place the broccoli florets in the bottom of a 6-quart crockpot.
- Sprinkle the garlic powder, salt, and black pepper evenly over the broccoli.
- Pour the heavy cream over the seasoned broccoli, ensuring it coats the florets.
- Cover the crockpot and cook on Low heat for 3 hours.
- Arrange the raw shrimp in a single layer over the broccoli after the 3 hours have passed.
- Sprinkle the shredded cheddar cheese evenly over the shrimp and broccoli layers.
- Cover the crockpot again and continue cooking on Low heat for 45 minutes.
- Check that the shrimp are fully opaque and pink, and the cheese is completely melted and bubbly.
- Gently stir the contents once to combine the melted cheese sauce throughout before serving.
Just spoon this creamy, tender dish over steamed rice or crusty bread to soak up the rich sauce. The broccoli softens into the background while the shrimp stay plump and juicy, all wrapped in that velvety, cheesy embrace that makes weeknight dinners feel quietly special.
Shrimp Alfredo Crockpot Pasta
Perhaps there’s something quietly comforting about letting ingredients mingle in the crockpot all day, their flavors deepening and melding while the world goes on outside. It’s a gentle promise of warmth waiting at day’s end, a simple luxury that feels both earned and given.
Ingredients
- Raw shrimp – 1 lb
- Fettuccine pasta – 12 oz
- Heavy cream – 2 cups
- Grated Parmesan cheese – 1 cup
- Minced garlic – 2 tbsp
- Unsalted butter – 4 tbsp
- Chicken broth – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Add the heavy cream, minced garlic, unsalted butter, chicken broth, salt, and black pepper to the crockpot.
- Stir all ingredients in the crockpot until the butter begins to melt into the mixture.
- Cover the crockpot and cook on Low heat for 3 hours to allow the flavors to develop fully.
- Uncover the crockpot and add the raw shrimp, ensuring each piece is submerged in the sauce.
- Gently stir in the grated Parmesan cheese until it melts completely into the sauce, which should thicken slightly.
- Break the fettuccine pasta in half and add it to the crockpot, pushing it down so it’s covered by the sauce.
- Cover the crockpot again and cook on High heat for 45 minutes, stirring once halfway through to prevent sticking.
- Check that the pasta is tender by tasting a strand—it should be al dente with no hard center.
- Turn off the crockpot and let the pasta sit uncovered for 5 minutes to allow the sauce to cling to the noodles.
Once plated, the pasta carries a velvety richness that coats each strand without feeling heavy, while the shrimp remain plump and sweet against the garlicky Parmesan backdrop. For a subtle crunch, try scattering toasted breadcrumbs over the top just before serving, or fold in fresh spinach during the last 10 minutes of cooking for a vibrant, earthy twist.
Shrimp and Black Bean Crockpot Chili
Now, as the afternoon light fades outside my window, I find myself drawn to the slow, steady rhythm of crockpot cooking, where flavors deepen and meld into something quietly comforting over hours of gentle heat. There’s something almost meditative about preparing a meal that asks for patience instead of haste, filling the kitchen with warm, earthy aromas that promise solace at day’s end.
Ingredients
Shrimp – 1 lb
Black beans – 2 cups, cooked
Diced tomatoes – 1 (14.5 oz) can
Chicken broth – 1 cup
Chili powder – 2 tbsp
Cumin – 1 tsp
Garlic powder – 1 tsp
Salt – ½ tsp
Instructions
1. Combine black beans, diced tomatoes, chicken broth, chili powder, cumin, garlic powder, and salt in a 4-quart crockpot.
2. Stir the mixture until all ingredients are evenly distributed.
3. Cover the crockpot and cook on low heat for 6 hours.
4. Peel and devein 1 lb of shrimp, ensuring all shells and veins are removed.
5. Add the prepared shrimp to the crockpot during the final 30 minutes of cooking.
6. Cook until shrimp turn opaque pink and firm to the touch, about 25-30 minutes.
7. Turn off the crockpot and let the chili rest for 10 minutes before serving.
Hearty and deeply satisfying, this chili develops a rich, brothy base that cradles the tender shrimp and creamy black beans. The gentle spice blend creates warmth without overwhelming heat, making it perfect for spooning over rice or scooping with thick tortilla chips for added crunch.
Mediterranean Shrimp Crockpot with Olives
Gently, as the afternoon light fades, I find myself drawn to the slow, steady rhythm of the crockpot, where briny olives and sweet shrimp mingle in a quiet, Mediterranean-inspired dance. It’s a dish that asks for little more than time and patience, filling the kitchen with the warm, inviting scent of garlic and herbs. There’s something deeply comforting in its simplicity, a reminder that the best meals often unfold without hurry.
Ingredients
– Raw shrimp – 1 lb
– Kalamata olives – ½ cup
– Crushed tomatoes – 1 (14.5 oz) can
– Garlic cloves – 3, minced
– Dried oregano – 1 tsp
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pour 2 tbsp of olive oil into the crockpot insert, swirling to coat the bottom evenly. 2. Add 3 minced garlic cloves, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper to the crockpot, stirring gently to combine. 3. Pour in 1 can of crushed tomatoes and ½ cup of Kalamata olives, stirring until all ingredients are well incorporated. 4. Cover the crockpot with its lid and set it to cook on Low heat for 4 hours, which allows the flavors to meld slowly and deeply. 5. After 4 hours, uncover the crockpot and add 1 lb of raw shrimp, ensuring each piece is submerged in the tomato-olive mixture. 6. Re-cover the crockpot and cook on Low heat for an additional 20–25 minutes, or until the shrimp turn opaque and pink with firm, curled tails. 7. Turn off the crockpot and let the dish rest, uncovered, for 5 minutes to allow the shrimp to absorb any residual heat without overcooking. 8. Serve immediately, using a slotted spoon to portion the shrimp and sauce into bowls. You’ll notice the shrimp are tender yet springy, infused with the bright, tangy notes of tomatoes and olives, while the sauce thickens slightly from the slow simmer. Yesterday, I ladled it over a bed of creamy polenta, but it would be just as lovely tucked into crusty bread or alongside a simple green salad for a light, satisfying meal.
Shrimp and Mushroom Risotto Crockpot
Vividly remembering how my grandmother would stand by the stove for hours, stirring patiently, I find comfort in letting the crockpot do that gentle work instead, transforming simple ingredients into something deeply nourishing. This shrimp and mushroom risotto captures that same creamy magic with far less effort, perfect for those quiet evenings when you want warmth without the watchfulness.
Ingredients
Arborio rice – 1 ½ cups
Chicken broth – 4 cups
Unsalted butter – 2 tbsp
Garlic – 2 cloves, minced
White onion – ½ cup, finely chopped
Cremini mushrooms – 8 oz, sliced
Raw shrimp – 1 lb, peeled and deveined
Dry white wine – ½ cup
Parmesan cheese – ½ cup, grated
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Melt the unsalted butter in a skillet over medium heat. 2. Add the finely chopped white onion and cook for 4 minutes until translucent. 3. Stir in the minced garlic and cook for 1 minute until fragrant. 4. Transfer the onion and garlic mixture to the crockpot. 5. Add the sliced cremini mushrooms to the crockpot. 6. Pour in the Arborio rice and stir to coat with the butter. 7. Add the dry white wine and stir until absorbed. 8. Pour in the chicken broth. 9. Season with salt and black pepper. 10. Stir all ingredients until well combined. 11. Cover the crockpot and cook on high for 1 hour and 30 minutes. 12. Uncover and stir the risotto. 13. Add the raw shrimp to the crockpot, pressing them into the rice. 14. Cover and cook for another 20 minutes until shrimp turn pink and opaque. 15. Turn off the crockpot and stir in the grated Parmesan cheese until melted and creamy. 16. Let the risotto rest for 5 minutes before serving. Only now does the kitchen fill with the earthy scent of mushrooms and the briny sweetness of shrimp, the rice having absorbed every drop of broth into its plump, creamy grains. I love serving this risotto in shallow bowls, topped with an extra sprinkle of Parmesan and maybe some fresh parsley if I have it, letting each spoonful feel like a warm embrace on a cool evening.
Summary
Spicy shrimp crockpot recipes make busy weeknights deliciously simple! With 20 flavorful options, you’re sure to find new family favorites. Try one tonight and let us know which recipe you loved most in the comments below. Don’t forget to share this roundup on Pinterest to help other home cooks discover these easy, tasty meals!
