Crockpot Chili Lime Butter Shrimp and Corn Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use high-quality unsalted butter and fresh lime zest in the seasoning.

If you like heat, add a pinch of cayenne or a diced jalapeño along with the corn. Be careful not to over-stir, which can break up the shrimp.

To make this a one-pot meal, add baby potatoes or halved new potatoes to the slow cooker with the corn; they will cook in the butter sauce and become tender.

For a thicker sauce, remove the shrimp and corn, then simmer the sauce on the stovetop for a few minutes to reduce.

Variations

• Spicy Cajun Shrimp: Replace the chili lime seasoning with Cajun seasoning and add a teaspoon of smoked paprika. The shrimp get a smoky, spicy kick that pairs well with the sweet corn.
• Coconut Lime Shrimp: Substitute half of the butter with coconut milk and add a teaspoon of lime zest. The sauce becomes creamy and tropical, perfect with jasmine rice.
• Garlic Herb Shrimp: Swap the chili lime seasoning for a mix of dried oregano, thyme, and a pinch of red pepper flakes. Add extra garlic and finish with fresh parsley instead of cilantro.
• Add Andouille Sausage: Slice and add 8 oz of cooked andouille sausage along with the shrimp. The sausage adds smoky richness and makes the dish more substantial.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat in a skillet over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The shrimp and corn can be reheated gently in a skillet or microwave.

The sauce may solidify when chilled; warm it slowly to return to a liquid state.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. The next day, place the insert in the slow cooker and cook as directed. Add 30 minutes to the cook time if starting from cold.

Serving ideas

Serve the chili lime butter shrimp and corn over steamed jasmine rice to soak up the delicious sauce. A side of crusty bread is also great for dipping. Garnish with extra cilantro and lemon wedges for squeezing over the top.

This dish pairs well with a crisp green salad or grilled vegetables. For a low-carb option, serve the shrimp and corn in lettuce cups or over cauliflower rice.

The bright, zesty flavors also work well with a cold beer or a glass of white wine.

Frequently asked questions

Recipe card

Crockpot Chili Lime Butter Shrimp and Corn

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 chili lime seasoning
• 1/4 cup fresh cilantro, chopped
• Steamed jasmine rice, for serving
• Lemon wedges, for serving

Instructions

1. 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.
2. 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.
3. Sprinkle the chopped fresh cilantro over the top of the butter mixture. Do not stir; the layers will meld during cooking.
4. 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.
5. 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.
6. 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.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

30 g

Fat

20 g

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