Bayou Butter Lemon Capers Jumbo Shrimp (Crockpot) Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality white wine that you'd be happy to drink, like a Sauvignon Blanc or Pinot Grigio.

The wine adds acidity and depth that balance the richness of the butter. If you prefer not to use wine, substitute an equal amount of chicken broth and add an extra tablespoon of lemon juice for brightness.

The spiced Cajun butter can be customized to your heat preference. If you like more heat, add a pinch of cayenne or use a hot Cajun seasoning. For a milder version, use a mild Cajun blend or reduce the amount by half. You can also add a minced garlic clove to the butter for extra savory flavor.

Variations

• Spicy Andouille Addition: Add 4 oz sliced andouille sausage to the slow cooker along with the shrimp for a heartier dish. The sausage adds smoky, spicy flavor that pairs well with the Cajun butter.
• Garlic Lover's Twist: Stir 3 cloves of minced garlic into the melted Cajun butter before pouring over the shrimp. This adds a robust garlicky depth that complements the lemon and capers.
• Creamy Cajun Sauce: After the shrimp are cooked, stir in 1/2 cup of heavy cream to the sauce for a richer, creamier texture. Heat through gently without boiling, then serve.
• Lemon-Herb Variation: Replace the Cajun butter with 1/2 cup melted unsalted butter mixed with 1 tablespoon chopped fresh thyme and 1 teaspoon lemon zest. This gives a more herbal, less spicy flavor.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently before serving.

Freezer

Freeze cooked shrimp in sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until warmed through. Or microwave in 30-second bursts, stirring between, until hot. Do not boil.

Store any leftover shrimp and sauce in an airtight container in the refrigerator for up to 3 days. The shrimp will continue to absorb the sauce, so they may become more intensely flavored.

Reheat gently in a saucepan over low heat or in the microwave in 30-second intervals, stirring occasionally, until just heated through. Avoid boiling, as that can toughen the shrimp.

You can assemble the shrimp, lemon slices, capers, and wine in the slow cooker insert up to 24 hours in advance. Cover and refrigerate. When ready to cook, pour the melted Cajun butter and lemon juice over the top, then cook as directed. You may need to add 15-30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the shrimp over steamed white jasmine rice to soak up the delicious butter sauce. The rice's neutral flavor lets the tangy, spicy sauce shine.

For a low-carb option, serve over cauliflower rice or alongside crusty bread for dipping. A simple green salad with a light vinaigrette would also complement the richness.

For a more substantial meal, add some steamed vegetables like asparagus or green beans to the plate. The bright lemon and caper flavors also pair well with roasted potatoes or a crusty baguette.

Garnish with fresh parsley or chives if you have them, though the video doesn't show them—they're optional. Serve immediately while everything is hot and bubbling.

Frequently asked questions

Recipe card

Bayou Butter Lemon Capers Jumbo Shrimp (Crockpot)

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 2 lb jumbo shrimp, peeled and deveined
• 2 Meyer lemons, thinly sliced
• 3 tbsp capers, drained
• 1/2 cup crisp white wine (such as Sauvignon Blanc)
• 1/2 cup spiced Cajun butter, melted
• 2 tbsp fresh lemon juice
• steamed white jasmine rice, for serving
• lemon wedges, for serving

Instructions

1. Place the peeled and deveined jumbo shrimp in an even layer in the bottom of a 6-quart slow cooker. Lay the Meyer lemon slices over the shrimp, then scatter the drained capers on top. Pour the crisp white wine evenly over everything.
2. In a small bowl, stir together the melted spiced Cajun butter and fresh lemon juice. Pour the mixture evenly over the shrimp and aromatics in the slow cooker. Do not stir; leave the layers intact.
3. Cover the slow cooker and cook on LOW for 2 hours, or until the shrimp are opaque and just cooked through. The sauce should be bubbling gently around the edges. Do not lift the lid during cooking to keep the heat steady.
4. Using a slotted spoon, lift one shrimp from the slow cooker and cut into it to check that it is opaque throughout. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer. If not, continue cooking for 15-minute intervals.
5. Using a slotted spoon, lift the shrimp and aromatics from the slow cooker and serve over steamed white jasmine rice. Spoon some of the bubbling Cajun butter sauce over each serving. Garnish with lemon wedges on the side.

Contains: crustaceans, sulfites, milk

Estimated nutrition per serving

Calories

380

Protein

35 g

Carbohydrates

8 g

Fat

22 g

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