Crockpot Chili Lime Butter Shrimp and Corn Step-by-step instructions

Before you start

Before starting, peel and devein the shrimp if needed, and smash the garlic cloves by pressing them with the flat side of a knife.

Measure the corn, butter, and seasonings. Have the cilantro chopped and ready. The slow cooker should be clean and dry. No need to preheat the slow cooker.

Instructions

Layer and Season

1. 1Layer the Ingredients
   Place the peeled and deveined jumbo shrimp in the bottom of the slow cooker in an even layer. Scatter the frozen sweet corn kernels and the smashed garlic cloves over the shrimp, distributing them evenly.
   Look for The shrimp should be in a single layer, with corn and garlic scattered on top.
   Tip Smashed garlic releases more flavor than sliced or minced.
2. 2Make the Chili Lime Butter
   In a small bowl, whisk together the melted butter and chili lime seasoning until well combined. Pour the mixture evenly over the shrimp, corn, and garlic in the slow cooker.
   Look for The butter mixture should coat the top of the ingredients.
   Tip If the butter solidifies, gently warm it before pouring.
3. 3Add the Cilantro
   Sprinkle the chopped fresh cilantro over the top of the butter mixture. Do not stir; the layers will meld during cooking.
   Look for Cilantro should be evenly scattered over the surface.
   Tip Reserve a little cilantro for garnish if desired.

At the end of this phase, the slow cooker contains a neat layer of raw shrimp, corn, and garlic, topped with the chili lime butter and cilantro.

The butter should be evenly distributed, and the aroma of chili and lime should be noticeable. Everything is ready to cook.

Slow Cook to Tender

4. 4Slow Cook
   Cover the slow cooker and cook on low for 2 hours, or until the shrimp are pink and opaque and the garlic is tender. Do not lift the lid during the first 90 minutes to maintain heat.
   Look for The sauce will be bubbling gently and the shrimp will be curled and pink.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cooking on low keeps the shrimp tender; high heat can make them rubbery.
5. 5Check for Doneness
   After 2 hours, check that the shrimp have reached an internal temperature of 145°F (63°C). The shrimp should be firm but still moist, and the garlic should be soft enough to mash with a fork.
   Look for Shrimp should be opaque throughout, with no translucent gray areas.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If not done, cook in 10-minute increments and check again.

After 2 hours, the sauce is bubbling gently, and the shrimp have turned pink and curled slightly. The garlic cloves are soft and aromatic, and the corn is tender. The kitchen smells of butter, garlic, and lime. The shrimp are cooked through and safe to eat.

Serve and Enjoy

6. 6Serve the Seafood Boil
   Using a slotted spoon, transfer the shrimp, corn, and garlic to a serving plate or bowl. Spoon some of the chili lime butter sauce over the top. Serve immediately with steamed jasmine rice and lemon wedges on the side.
   Look for The shrimp should glisten with the butter sauce, and the corn should be tender.
   Tip Squeeze fresh lemon over each serving for extra brightness.

The shrimp are plump and glistening with the butter sauce, with a vibrant orange-pink color. The corn is sweet and the garlic is spreadable. The sauce is glossy and coats the back of a spoon. Serve immediately while hot, with rice and lemon wedges.

Common mistakes

Overcooking is the biggest risk; shrimp can turn rubbery if left too long. Check at the 2-hour mark and stop as soon as they are opaque.

Using frozen shrimp straight from the freezer can add excess water and dilute the sauce. Thaw shrimp in the refrigerator overnight before cooking. Don't lift the lid often, as that releases heat and slows cooking.

How to tell it’s done

The shrimp are done when they are pink, opaque, and firm to the touch, and an instant-read thermometer inserted into the thickest part reads 145°F (63°C).

The garlic should be soft and easily pierced with a fork. The corn should be tender but still hold its shape. The sauce will be bubbling and fragrant.

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