Dinner · Part 3 of 3: Tips & recipe card

Old Bay Butter Garlic Corn Jumbo Shrimp Crockpot Recipe Tips, FAQ & printable recipe

Name: Old Bay Butter Garlic Corn Jumbo Shrimp Crockpot Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
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 Old Bay seasoning; 2 cups cooked white rice, for serving; 1 lemon, cut into wedges, for serving

By Clara Weller · Oct 29, 2026

Slow cooker filled with shrimp, corn, and garlic in a golden butter sauce

Prep: 10 min
Cook: 2 h
Total: 2 h 10 min
Serves: 4

Tips for success

For the best flavor, use fresh garlic and smash the cloves rather than mincing them—this releases more oils and creates a mellow, sweet garlic flavor as it slow cooks.

If you prefer a stronger garlic kick, you can slice the cloves instead of smashing them. The corn adds a pop of sweetness that balances the savory butter and spice.

To make this a complete meal, serve the shrimp and corn over steamed rice, quinoa, or crusty bread to soak up the buttery sauce.

You can also add other seafood like crab legs or sausage, but keep in mind that cooking times may vary. For a lower-carb option, serve over cauliflower rice or a bed of greens.

Variations

Spicy Cajun Shrimp: Replace Old Bay with Cajun seasoning and add a pinch of cayenne pepper. Serve with andouille sausage slices added in the last 30 minutes of cooking for extra heat and smokiness.
Lemon Garlic Herb Shrimp: Add the zest of one lemon and a teaspoon of dried thyme or oregano to the butter mixture. Garnish with fresh parsley before serving for a brighter, herby flavor.
Butter Chicken and Corn: Swap the shrimp for boneless, skinless chicken thighs cut into chunks. Cook on low for 3 hours, or until chicken reaches 165°F (74°C). Add the corn during the last hour.
Vegetarian Corn and Garlic: Omit the shrimp and add extra corn, diced potatoes, and bell peppers. Cook on low for 3 hours. The butter and Old Bay still provide rich flavor, making a hearty vegetable medley.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the shrimp.
Freezer: Freeze the cooked shrimp and corn in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce, or microwave in 30-second bursts until warm.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The shrimp and corn can be reheated gently in a skillet over low heat or in the microwave in 30-second bursts. The sauce may solidify when chilled, but it will re-melt when reheated.

This recipe is best made fresh, but you can prep the ingredients ahead of time. Peel and devein the shrimp, smash the garlic, and measure the corn and seasonings. Store them separately in the refrigerator for up to 24 hours. When ready to cook, just layer everything in the slow cooker and proceed.

Serving ideas

Serve the shrimp and corn directly from the slow cooker for a casual, family-style meal. Place the slow cooker on a trivet in the center of the table and let everyone help themselves.

Provide slotted spoons and small bowls for the sauce. The dish is also great for potlucks or game-day spreads, as it stays warm in the crockpot.

For a more formal presentation, plate the shrimp and corn over a bed of rice, then drizzle with extra sauce and garnish with fresh parsley or chives, if desired.

Lemon wedges on the side add a bright, citrusy contrast. This dish pairs well with a crisp green salad or steamed vegetables to round out the meal.

Frequently asked questions

Can this recipe be made with frozen shrimp?

Yes, frozen shrimp can be used. There is no need to thaw them first; just add them to the slow cooker frozen. The cooking time may need to be increased by about 30 minutes. Check that the internal temperature reaches 145°F (63°C) before serving.

How do you prevent the shrimp from becoming tough?

The key is to not overcook. Cook on low heat and check at the 1 1/2 hour mark. Once the shrimp are pink and opaque, they are done. Remove them from the slow cooker promptly to stop the cooking process.

Can the amount of Old Bay be adjusted?

Absolutely. Old Bay has a distinct flavor that can be strong for some. Start with 1 tablespoon for a milder taste, or add up to 3 tablespoons for a spicier kick. Taste the butter sauce before adding to the slow cooker and adjust accordingly.

What can be served with this shrimp dish?

This dish is delicious over steamed white rice, quinoa, or even crusty bread to soak up the buttery sauce. A simple green salad or roasted vegetables make great sides. For a low-carb option, serve over cauliflower rice or zucchini noodles.

Is it necessary to use a slow cooker?

The recipe is designed for a slow cooker, but it can be adapted to the stovetop. Simmer the shrimp, corn, and garlic in the butter mixture in a large skillet over medium-low heat for about 8-10 minutes, until the shrimp are cooked through.

Recipe card

Old Bay Butter Garlic Corn Jumbo Shrimp Crockpot Recipe

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 Old Bay seasoning
2 cups cooked white rice, for serving
1 lemon, cut into wedges, for serving

Instructions

Place the peeled and deveined jumbo shrimp in the bottom of a 6-quart slow cooker in an even layer. Scatter the frozen sweet corn kernels and smashed garlic cloves over the shrimp.
In a small bowl, mix the melted butter with the Old Bay seasoning. Pour the mixture evenly over the shrimp, corn, and garlic in the slow cooker.
Cover the slow cooker and cook on LOW for 2 hours, or until the shrimp are pink, opaque, and cooked through. The internal temperature of the shrimp should reach 145°F (63°C).
Using a slotted spoon, transfer the shrimp, corn, and garlic to a serving platter or individual plates. Spoon some of the buttery sauce over the top. Serve hot with cooked white rice and lemon wedges on the side.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories: 420
Protein: 35 g
Carbohydrates: 30 g
Fat: 18 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.