Crockpot Herb Butter Garlic Corn Jumbo Shrimp Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality dry white wine that you would enjoy drinking. The alcohol cooks off, leaving behind a subtle acidity that balances the butter.

If you don't have leftover wine, a splash of chicken broth with a teaspoon of lemon juice works well. When smashing the garlic cloves, use the flat side of a knife and apply gentle pressure—this releases the oils without crushing the cloves into a paste.

If you prefer a thicker sauce, you can whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce after the shrimp are cooked. Let it bubble for a minute or two until slightly thickened.

To make this a complete meal, serve the shrimp and sauce over rice, pasta, or crusty bread to soak up every last drop. Garnish with extra chopped parsley if you like, though the recipe is delicious as-is.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño along with the garlic for a touch of heat. You can also stir in a teaspoon of hot sauce before serving.
• Citrus Herb: Replace the white wine with fresh orange juice and add a teaspoon of orange zest. Use a mix of parsley and thyme in the butter for a brighter, herbaceous flavor.
• Vegetable Boost: Add 1 cup of halved baby potatoes or sliced bell peppers to the slow cooker along with the corn. Increase the cooking time by 30 minutes if using potatoes.
• Cajun Style: Sprinkle 1 tablespoon of Cajun seasoning over the shrimp before adding the butter. Serve with andouille sausage slices and extra corn for a Louisiana-inspired boil.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

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

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until warmed through. Add a tablespoon of water or broth to loosen the sauce if needed.

Store any leftover shrimp, corn, and sauce in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day. To reheat, gently warm in a saucepan over low heat, adding a splash of water or broth if the sauce has thickened too much. Avoid using the microwave, as it can make the shrimp rubbery.

You can assemble the uncooked ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

If you do this, add 15-20 minutes to the cooking time because the ingredients will be cold. Alternatively, you can cook the entire dish and refrigerate it, then reheat gently before serving.

Serving ideas

Serve this shrimp and corn mixture over steamed white rice, which soaks up the rich butter sauce beautifully. Jasmine rice adds a fragrant aroma, while long-grain white rice is a classic choice.

For a low-carb option, serve over cauliflower rice or alongside a green salad. The lemon wedges are essential—squeeze them over the top just before eating to brighten the flavors and cut through the richness.

This dish is also delicious with crusty bread for dipping into the sauce, or tossed with cooked pasta for a heartier meal. For a complete seafood feast, add a side of roasted asparagus or a simple green vegetable. The leftovers are excellent the next day, either reheated or chilled and served over a salad. Pair with a crisp white wine or sparkling water with lemon.

Frequently asked questions

Recipe card

Crockpot Herb 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 or fresh sweet corn kernels
• 12 cloves garlic, smashed
• 6 tbsp parsley-garlic scampi butter, cut into pats
• 1/2 cup dry white wine
• 2 cups cooked white rice, for serving
• 1 lemon, cut into 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. Scatter the sweet corn kernels and smashed garlic cloves over the shrimp. Dot the top with the pats of parsley-garlic scampi butter. Pour the white wine around the edges, trying not to rinse the butter off the shrimp.
2. Cover the slow cooker with the lid. Cook on the low setting for 2 hours, or until the shrimp are pink and opaque and the corn is tender. Do not stir during cooking, as this can break up the shrimp. The butter will melt into a fragrant sauce.
3. Check that the shrimp are cooked through by cutting into one: the flesh should be opaque and firm, and the internal temperature should read 145°F (63°C) on an instant-read thermometer. If not done, cover and cook for 15 more minutes, then check again.
4. Once the shrimp are done, turn off the slow cooker. Let the dish sit, covered, for 5 minutes. This allows the butter sauce to thicken slightly and the flavors to meld. The sauce will look like a glossy, golden emulsion.
5. Use a slotted spoon to lift the shrimp, corn, and garlic from the slow cooker, letting the excess butter sauce drip back. Divide the cooked white rice among four plates. Spoon the shrimp mixture over the rice. Drizzle with a little extra sauce from the pot, if desired. Serve with lemon wedges on the side.

Contains: crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

25 g

Fat

18 g

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