Herb Butter Lemon Capers Jumbo Shrimp Crockpot Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fresh, high-quality shrimp. If you can, buy them from a fishmonger and ask them to peel and devein them.

The lemon slices should be thin so they soften and release their oils without becoming bitter. If you prefer a stronger lemon taste, add a little lemon zest to the butter before cooking.

To make the parsley-garlic scampi butter at home, mix 6 tablespoons softened unsalted butter with 2 cloves minced garlic and 2 tablespoons finely chopped fresh parsley.

Roll it into a log and chill until firm, then slice into pats. This can be made ahead and stored in the refrigerator for up to a week or frozen for longer.

Variations

• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a minced fresh chili to the butter before cooking for a subtle heat. Alternatively, stir in a teaspoon of hot sauce just before serving.
• Herb Swap: Replace parsley with fresh basil or dill in the scampi butter. Basil adds a sweet, aromatic note, while dill pairs beautifully with seafood and lemon.
• Creamy Version: After cooking, stir in 1/4 cup heavy cream or crème fraîche into the sauce for a richer, creamier texture. Heat gently until combined, but do not boil.
• Citrus Twist: Add orange or lime slices along with the lemon for a different citrus profile. Orange adds sweetness, while lime gives a more tart, tropical flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.

Freezer

Freeze the cooked shrimp and sauce 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. Avoid high heat to prevent shrimp from becoming tough.

Store any leftover shrimp and sauce in an airtight container in the refrigerator for up to 3 days. The shrimp may become slightly more firm upon reheating, but the sauce will keep them moist.

Reheat gently in a skillet over low heat or in the microwave in 30-second bursts, stirring occasionally, until heated through.

The parsley-garlic scampi butter can be made up to a week in advance and kept refrigerated. You can also assemble the entire dish 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, adding about 30 minutes to the cook time if starting from cold.

Serving ideas

Serve the shrimp and sauce over steamed jasmine rice, which soaks up the buttery sauce beautifully. For a lighter option, serve over cauliflower rice or with crusty bread to mop up the sauce. Add extra lemon wedges for squeezing over the top, and a sprinkle of fresh parsley if desired.

This dish also pairs well with a crisp green salad or sautéed greens. The bright, citrusy flavors complement the rich butter. For a complete meal, add a side of roasted vegetables or a simple pasta. The leftovers are delicious cold in a salad or as a filling for tacos.

Frequently asked questions

Recipe card

Herb 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 dry white wine
• 6 tbsp parsley-garlic scampi butter
• 2 cups cooked 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. Arrange the lemon slices over the shrimp, then scatter the capers over the top. Pour the white wine evenly over the seafood and aromatics.
2. Place the parsley-garlic scampi butter in small pats over the top of the shrimp, lemon, and caper mixture. Do not stir—the butter will melt and create a flavorful emulsion as it cooks.
3. Cover the slow cooker and cook on LOW for 2 hours, or until the shrimp are opaque and cooked through. The internal temperature of the shrimp should reach at least 145°F (63°C). Do not lift the lid during cooking to maintain even heat.
4. Spoon the cooked jasmine rice onto serving plates. Using a slotted spoon, lift the shrimp and aromatics out of the butter sauce and arrange over the rice. Spoon some of the sauce over the top. Serve with lemon wedges on the side.

Contains: crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

25 g

Fat

20 g

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