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

Tips for success

For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the butter mixture. You can also add corn on the cob or baby potatoes to the slow cooker for a more traditional shrimp boil.

If you prefer a thicker sauce, remove the shrimp and vegetables with a slotted spoon and simmer the sauce on the stovetop for a few minutes to reduce.

To serve, spoon the shrimp and vegetables over steamed rice, grits, or crusty bread to soak up the delicious sauce. A squeeze of fresh lemon juice brightens the flavors and cuts through the richness.

Garnish with chopped parsley or green onions for a pop of color. This dish is also great as a filling for tacos or a topping for salads.

Variations

• Spicy Cajun: Swap Old Bay for Cajun seasoning and add a few dashes of hot sauce for an extra kick. Include sliced andouille sausage for a heartier meal.
• Citrus Herb: Add the zest and juice of one lemon and a handful of fresh herbs like parsley and thyme to the butter mixture for a bright, fresh flavor.
• Coconut Curry: Replace the butter with coconut oil and add a tablespoon of curry powder. Stir in a can of coconut milk for a creamy, aromatic sauce.
• Garlic Parmesan: After cooking, stir in a handful of grated Parmesan cheese and a sprinkle of red pepper flakes for a rich, savory twist.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer

Freezing is not recommended for this dish, as the texture of the shrimp may suffer.

Reheat

To reheat, place the shrimp and sauce in a skillet over medium-low heat and warm gently until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, and the dish can be reheated gently on the stovetop or in the microwave. Avoid freezing cooked shrimp, as they can become watery and lose their texture.

You can prepare the ingredients ahead of time by chopping the vegetables and mixing the butter sauce. Store them separately in the refrigerator for up to 24 hours. When ready to cook, layer everything in the slow cooker and start cooking. This makes it easy to assemble on a busy morning.

Serving ideas

This shrimp dish is incredibly versatile and can be served in many ways. For a classic presentation, serve it over steamed white rice or fluffy jasmine rice, allowing the grains to soak up the buttery sauce.

A side of crusty bread or garlic bread is perfect for mopping up every last drop. For a lighter option, serve it over a bed of greens or with sautéed vegetables.

For a festive gathering, set up a shrimp boil bar with corn on the cob, baby potatoes, and dipping sauces like melted butter or cocktail sauce. Let guests build their own plates.

This dish also works well as a filling for tacos, topped with coleslaw and a squeeze of lime. No matter how you serve it, the combination of tender shrimp and flavorful sauce is sure to impress.

Frequently asked questions

Recipe card

Old Bay Butter Garlic Shrimp Crockpot

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 2 lb jumbo shrimp, peeled and deveined
• 1 cup diced red bell pepper
• 1 cup diced green bell pepper
• 1 cup diced sweet onion (such as Vidalia)
• 1 cup celery ribbons
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp Old Bay seasoning

Instructions

1. Place the peeled and deveined jumbo shrimp in the bottom of a 6-quart slow cooker in an even layer.
2. Scatter the diced red and green bell peppers, sweet onion, and celery ribbons over the shrimp.
3. In a small bowl, combine the melted butter, minced garlic, and Old Bay seasoning. Stir well.
4. Pour the garlic butter mixture evenly over the shrimp and vegetables.
5. Cover the slow cooker and cook on LOW for 2 hours, or until the shrimp are pink and opaque.
6. Use a slotted spoon to serve the shrimp and vegetables over steamed rice or with crusty bread. Spoon extra butter sauce over the top.

Contains: crustaceans, milk, celery

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

8 g

Fat

28 g

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