Bayou Butter Garlic Corn Jumbo Shrimp Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fresh lemon juice rather than bottled. The acidity cuts through the richness of the butter and enhances the Cajun spices.

If you prefer a thicker sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last 15 minutes of cooking.

To make this dish even easier, use pre-peeled and deveined shrimp from the seafood counter.

The recipe is highly forgiving—if you need to keep it warm, switch the slow cooker to the 'Warm' setting for up to 30 minutes, but be aware that the shrimp may continue to cook slightly.

Variations

• Add Sausage: Slice 8 ounces of smoked andouille sausage into rounds and add to the slow cooker with the shrimp. The smoky flavor pairs beautifully with the Cajun butter and corn. Increase cook time to 2 1/2 hours.
• Extra Heat: Add 1/2 teaspoon cayenne pepper or a minced jalapeño to the butter sauce for a spicier kick. Serve with extra hot sauce on the side for those who want more heat.
• Vegetable Boost: Add 1 cup of diced red bell pepper and 1/2 cup of diced onion to the slow cooker with the corn. They will soften and sweeten as they cook, adding more texture and color.
• Citrus Twist: Replace the lemon juice with lime juice and add 1 teaspoon of lime zest to the butter sauce. Serve with lime wedges instead of lemon for a brighter, more tropical flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid toughening the shrimp.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Reheat

Reheat in a skillet over low heat, adding a splash of water or broth if needed. Microwave in 30-second bursts, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The shrimp will continue to absorb flavor as they sit.

Reheat gently in a skillet over low heat or in the microwave in 30-second bursts, being careful not to overcook the shrimp.

The Cajun butter sauce can be prepared up to 2 days in advance and stored in the refrigerator. Let it come to room temperature before pouring over the shrimp.

The shrimp and corn can be layered in the slow cooker insert and refrigerated overnight; add the sauce just before cooking.

Serving ideas

Serve the shrimp and corn over steamed jasmine rice to soak up the delicious butter sauce. A side of crusty bread is also excellent for dipping. Garnish with fresh chopped parsley or green onions for a pop of color, if desired.

For a complete meal, add a simple green salad with a light vinaigrette to balance the richness. The dish is satisfying on its own, but the rice and lemon wedges are essential for brightening the flavors and adding texture.

Frequently asked questions

Recipe card

Bayou Butter Garlic Corn Jumbo Shrimp

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 2 lb jumbo shrimp, peeled and deveined
• 2 cups frozen sweet corn kernels
• 12 cloves garlic, smashed
• 1/2 cup unsalted butter, melted
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp fresh lemon juice
• Lemon wedges, for serving
• Steamed white jasmine rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

410

Protein

35 g

Carbohydrates

22 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.