Crockpot Cajun Butter Shrimp with Bell Peppers Step-by-step instructions

Before you start

Before starting, make sure the shrimp are peeled and deveined. Dice the bell peppers and onion into similar-sized pieces so they cook evenly. Slice the celery into thin ribbons.

Measure out the butter, spices, and lemon juice. Have a 6-quart slow cooker ready. No need to preheat or grease the insert. This recipe comes together in about 10 minutes of active prep.

Instructions

Prep and Layer

1. 1Layer the Ingredients
   Place the peeled jumbo shrimp in the bottom of the slow cooker in a single layer. Scatter the diced red and green bell peppers, sweet onion, and celery ribbons evenly over the shrimp.
   Look for The shrimp should be covered with the vegetables.
   Tip Cut the vegetables into uniform dice so they cook evenly.
2. 2Make the Cajun Butter
   In a small bowl, stir together the melted butter, minced garlic, smoked paprika, cayenne pepper, kosher salt, and black pepper. Pour the mixture evenly over the shrimp and vegetables. Add the fresh lemon juice.
   Look for The butter should coat the shrimp and vegetables evenly.
   Tip Melt the butter gently so it doesn't bubble or brown.

At the end of this phase, the shrimp are nestled under a colorful blanket of bell peppers, onion, and celery.

The butter mixture is poured over the top, coating everything in a glossy, spiced layer. The raw shrimp are still translucent, but the sauce is fragrant with garlic and paprika.

Slow Cook

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 2 1/2 to 3 hours, until the shrimp are pink, opaque, and cooked through. The internal temperature of the shrimp should reach 145°F (63°C).
   Look for The sauce will be bubbling gently and the shrimp will be plump.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check the shrimp at 2 1/2 hours to avoid overcooking.

After a few hours, the slow cooker is bubbling gently. The shrimp are pink and plump, and the vegetables have softened. The sauce is a vibrant crimson from the paprika and butter. The kitchen smells of garlic, cayenne, and sweet onions. The shrimp are cooked through and ready to serve.

Serve

4. 4Serve with Rice and Lemon
   Using a slotted spoon, scoop the shrimp and vegetables onto a plate with steamed jasmine rice. Spoon some of the buttery sauce over the top and serve with lemon wedges on the side.
   Look for The shrimp should be glistening with sauce.
   Tip The sauce is delicious spooned over the rice.

The shrimp and vegetables are scooped onto a plate with steamed rice. The sauce is spooned over the top, and lemon wedges are placed on the side. The dish is glossy, fragrant, and colorful. The shrimp are tender, and the sauce is rich and slightly spicy.

Common mistakes

One common mistake is overcooking the shrimp. Since slow cookers vary, start checking at 2 1/2 hours. Another mistake is adding too much liquid—the shrimp and vegetables release their own juices, so you don't need extra broth.

Also, avoid lifting the lid frequently, as that releases heat and extends cooking time. Finally, don't skip the lemon juice; it brightens the rich butter sauce.

How to tell it’s done

The shrimp are done when they are pink, opaque, and firm to the touch. The internal temperature should read 145°F (63°C) on an instant-read thermometer.

The vegetables should be tender but not mushy, and the sauce should be bubbling gently. Be careful not to overcook the shrimp, as they can become rubbery.

• Shellfish: 145°F (63°C) in the thickest part