Slow Cooker 5-Ingredient Garlic Butter Shrimp

This effortless slow cooker shrimp dish is rich in buttery garlic flavor and requires just five simple ingredients. Perfect for busy weeknights or easy entertaining, it delivers a succulent, savory seafood meal with minimal prep and cleanup.

Why You'll Love This Recipe

• Only 5 ingredients — simple pantry staples, no special shopping trips

• Hands-off cooking — the slow cooker does all the work while you relax

• Fast cook time — ready in just 2 hours (much quicker than most slow cooker meals)

• Versatile — serve over pasta, rice, or with crusty bread to soak up the sauce

• Impressive but easy — looks and tastes like restaurant-quality seafood with almost zero effort
  

  A Few Notes on the Ingredients

  Shrimp — use raw shrimp, peeled and deveined. I prefer large or extra-large (21-25 count per pound) because they hold up better during cooking and look more impressive on the plate. If using frozen shrimp, thaw them completely and pat dry with paper towels before adding to the slow cooker — extra moisture will water down that beautiful butter sauce.

  Butter — unsalted is best here because it lets you control the salt level. Use good-quality butter, not margarine. The butter is the backbone of this dish, so don't skimp.

  Garlic — fresh garlic makes a world of difference. Pre-minced jarred garlic works in a pinch, but freshly minced cloves give you that bright, pungent garlic flavor that makes this dish sing. Five cloves might sound like a lot, but garlic mellows beautifully as it cooks.

  Italian seasoning — this simple herb blend brings everything together. If you don't have it, substitute with a mix of dried oregano, basil, and thyme. Or keep it even simpler with just parsley and a pinch of red pepper flakes.

  Salt — add to taste. Remember that the butter and shrimp both benefit from a light hand with salt initially — you can always add more at the end.

  What You'll Need

  • 1 lb shrimp, peeled and deveined (raw, large or extra-large)

  • 1/2 cup unsalted butter, melted

  • 5 cloves garlic, minced

  • 1 tsp Italian seasoning

  • 1/2 tsp salt (or to taste)

  Optional garnishes:

  • Fresh parsley, chopped

  • Lemon wedges

  • Red pepper flakes (for heat)

  How to Put It Together

  1. Prep the shrimp. If using frozen shrimp, thaw them completely and pat dry with paper towels. Remove any remaining shells or veins.

  2. Add to slow cooker. Place the peeled and deveined shrimp into the slow cooker in an even layer.

  3. Make the butter sauce. Pour the melted butter over the shrimp. Add the minced garlic, Italian seasoning, and salt. Stir gently to coat every piece evenly.

  4. Cook. Cover and cook on LOW for 1.5 to 2 hours, or until shrimp are pink, opaque, and curled into a gentle "C" shape. (Be careful not to overcook — shrimp turn rubbery when cooked too long.)

  5. Serve. Stir before serving. Garnish with fresh parsley or a squeeze of lemon if desired. Serve immediately.

  Variations We've Tried

  Spicy version — add 1/4 to 1/2 teaspoon of red pepper flakes along with the other seasonings. The heat pairs beautifully with the rich butter.

  Lemon-garlic butter — stir in the zest of one lemon and a squeeze of fresh lemon juice right before serving for a bright, tangy finish.

  Herb swap — try fresh herbs instead of dried. Add 2 tablespoons of chopped fresh parsley and 1 tablespoon of fresh thyme when you add the garlic.

  Cheesy finish — sprinkle with freshly grated Parmesan cheese just before serving. It melts into the butter sauce and adds a savory depth.

  Add vegetables — throw in some cherry tomatoes or sliced bell peppers during the last 30 minutes of cooking for a more complete meal.

  Tips for Success

  Don't overcook! This is the most important rule of cooking shrimp. They're ready when they turn pink and opaque — usually right around the 1.5-hour mark on low. Check them early rather than late.

  Pat shrimp dry. If your shrimp are wet, they'll release water into the slow cooker and dilute the sauce. Take the extra 30 seconds to pat them dry.

  Stir gently. Shrimp are delicate and can break apart if you stir too vigorously. Use a soft folding motion.

  Serve immediately. Shrimp continue to cook in the residual heat, so transfer them to a serving dish as soon as they're done.

  What to Serve With It

  This garlic butter shrimp is incredibly versatile. Try it with:

  • Pasta — toss with fettuccine, linguine, or angel hair

  • Rice — spoon over steamed white or brown rice to soak up the sauce

  • Crusty bread — serve with a warm baguette for dipping

  • Zoodles — for a low-carb option, serve over spiralized zucchini noodles

  • Grits — southern-style cheesy grits make an amazing bed for this shrimp

  • Salad — serve alongside a crisp green salad for a lighter meal
    

    What You'll Need

    • 1 lb shrimp, peeled and deveined (raw, large or extra-large)

    • 1/2 cup unsalted butter, melted

    • 5 cloves garlic, minced

    • 1 tsp Italian seasoning

    • 1/2 tsp salt (or to taste)

    Optional garnishes:

    • Fresh parsley, chopped

    • Lemon wedges

    • Red pepper flakes (for heat)

    How to Put It Together

    1. Prep the shrimp. If using frozen shrimp, thaw them completely and pat dry with paper towels. Remove any remaining shells or veins.

    2. Add to slow cooker. Place the peeled and deveined shrimp into the slow cooker in an even layer.

    3. Make the butter sauce. Pour the melted butter over the shrimp. Add the minced garlic, Italian seasoning, and salt. Stir gently to coat every piece evenly.

    4. Cook. Cover and cook on LOW for 1.5 to 2 hours, or until shrimp are pink, opaque, and curled into a gentle "C" shape. (Be careful not to overcook — shrimp turn rubbery when cooked too long.)

    5. Serve. Stir before serving. Garnish with fresh parsley or a squeeze of lemon if desired. Serve immediately.

    Variations We've Tried

    Spicy version — add 1/4 to 1/2 teaspoon of red pepper flakes along with the other seasonings. The heat pairs beautifully with the rich butter.

    Lemon-garlic butter — stir in the zest of one lemon and a squeeze of fresh lemon juice right before serving for a bright, tangy finish.

    Herb swap — try fresh herbs instead of dried. Add 2 tablespoons of chopped fresh parsley and 1 tablespoon of fresh thyme when you add the garlic.

    Cheesy finish — sprinkle with freshly grated Parmesan cheese just before serving. It melts into the butter sauce and adds a savory depth.

    Add vegetables — throw in some cherry tomatoes or sliced bell peppers during the last 30 minutes of cooking for a more complete meal.
    

    Tips for Success

    Don't overcook! This is the most important rule of cooking shrimp. They're ready when they turn pink and opaque — usually right around the 1.5-hour mark on low. Check them early rather than late.

    Pat shrimp dry. If your shrimp are wet, they'll release water into the slow cooker and dilute the sauce. Take the extra 30 seconds to pat them dry.

    Stir gently. Shrimp are delicate and can break apart if you stir too vigorously. Use a soft folding motion.

    Serve immediately. Shrimp continue to cook in the residual heat, so transfer them to a serving dish as soon as they're done.

    What to Serve With It

    This garlic butter shrimp is incredibly versatile. Try it with:

    • Pasta — toss with fettuccine, linguine, or angel hair

    • Rice — spoon over steamed white or brown rice to soak up the sauce

    • Crusty bread — serve with a warm baguette for dipping

    • Zoodles — for a low-carb option, serve over spiralized zucchini noodles

    • Grits — southern-style cheesy grits make an amazing bed for this shrimp

    • Salad — serve alongside a crisp green salad for a lighter meal

    Leftovers

    Shrimp leftovers are best eaten within 1-2 days. Store in an airtight container in the refrigerator.

    To reheat, gently warm in a skillet over low heat with a splash of water or extra butter to loosen the sauce. Avoid microwaving, which can make shrimp tough and rubbery.

    I don't recommend freezing this dish — thawed shrimp have a tendency to become watery and lose their pleasant texture.

    One Last Thing

    This is one of those recipes that makes you look like a gourmet chef with almost no effort at all. The first time I made it, I kept checking the slow cooker every 20 minutes because I couldn't believe something so simple could smell so incredible. By the time dinner was ready, the whole house smelled like a seaside bistro.

    It's become my go-to for busy weeknights when I want something that feels special but requires almost no active cooking time. Pair it with whatever you have on hand — pasta, rice, or just a plate of crusty bread — and dinner is done.
    Prep time: 5 minutes
    Cook time: 1.5-2 hours on LOW
    Servings: 4
    Calories: ~260 kcal per serving