Bayou Butter Garlic Corn Jumbo Shrimp Step-by-step instructions

Before you start

Before starting, ensure the shrimp are peeled and deveined. If using frozen shrimp, thaw them in the refrigerator overnight. Measure out the frozen corn and smash the garlic cloves.

In a small bowl, combine the melted butter, Cajun seasoning, smoked paprika, garlic powder, and lemon juice. Have the slow cooker ready and plugged in.

Instructions

Layer and Sauce

1. 1Layer the Base
   Place the peeled and deveined jumbo shrimp in the bottom of a 7-quart slow cooker. Scatter the frozen sweet corn kernels over the shrimp. Add the smashed garlic cloves, distributing them evenly among the shrimp and corn.
   Look for The shrimp should be in a single layer, with corn and garlic scattered over the top.
   Tip If using frozen shrimp, thaw them in the refrigerator overnight or under cold running water before adding.
2. 2Make the Cajun Butter
   In a small bowl, stir together the melted butter, Cajun seasoning, smoked paprika, garlic powder, and fresh lemon juice until well combined. Pour the butter mixture evenly over the shrimp, corn, and garlic in the slow cooker.
   Look for The butter sauce should coat the shrimp and corn, pooling slightly at the bottom.
   Tip For a spicier kick, add an extra 1/2 tsp cayenne pepper to the butter mixture.

The shrimp, corn, and garlic are arranged in the slow cooker, and the butter sauce is poured over the top.

The sauce should coat the ingredients evenly, with some pooling at the bottom. The aroma of Cajun spices and garlic fills the kitchen.

Slow Cook and Check

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 2 hours, or until the shrimp are pink and opaque and the corn is tender. Do not stir during cooking to keep the shrimp intact.
   Look for The sauce will be bubbling gently at the edges, and the shrimp will have curled slightly.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cooking on LOW prevents the shrimp from becoming rubbery. Avoid HIGH heat.
4. 4Check for Doneness
   After 2 hours, check that the shrimp have reached an internal temperature of 145°F (63°C). They should be pink, firm to the touch, and opaque throughout. The garlic should be soft and sweet.
   Look for The shrimp are done when they are pink and curled, and the thickest part registers 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If the shrimp are not quite done, cover and cook for 15 more minutes, then check again.

After 2 hours, the sauce is bubbling gently, and the shrimp have turned pink and curled. The corn is tender, and the garlic is soft. The kitchen smells richly of butter and spice. The shrimp should register 145°F (63°C).

Serve and Enjoy

5. 5Serve the Feast
   Using a slotted spoon, lift the shrimp, corn, and garlic from the butter sauce and divide among shallow bowls. Spoon a little extra sauce over the top. Serve with steamed jasmine rice and lemon wedges on the side.
   Look for The shrimp should glisten with butter sauce, and the corn should be tender.
   Tip Provide extra lemon wedges for squeezing over the top just before eating.

The shrimp, corn, and garlic are lifted from the sauce and plated over rice, with lemon wedges on the side. The dish is glossy and fragrant, with a vibrant red-orange sauce. A final squeeze of lemon brightens the rich flavors.

Common mistakes

Avoid stirring the shrimp during cooking, as this can break them apart. Do not cook on HIGH, as that can make the shrimp rubbery.

If the sauce seems too thin at the end, remove the shrimp and corn with a slotted spoon and simmer the sauce on the stovetop for a few minutes to reduce. Be careful not to overcook the shrimp—check at the 2-hour mark.

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 inserted into the thickest part of a shrimp.

The corn should be tender and easily pierced with a fork. The garlic cloves should be soft and sweet, having lost their raw bite. The sauce will be bubbling gently and slightly thickened.

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