Chili Lime Butter Jumbo Shrimp Crockpot Dinner Step-by-step instructions

Before you start

Before starting, make sure the shrimp are peeled and deveined, and the vegetables are diced and sliced. Pat the shrimp dry with paper towels if they are wet, which helps the butter sauce cling better. Measure the butter, lime juice, chili powder, salt, and cilantro so everything is ready to go.

You do not need to pre-cook anything; the slow cooker does all the work. Have a 6-quart slow cooker plugged in and ready. If using jasmine rice, start it according to package directions so it is ready when the shrimp finish.

Instructions

Layer and Season

1. 1Layer the Seafood and Vegetables
   Place the peeled and deveined jumbo shrimp in an even layer in the bottom of a 6-quart slow cooker. Scatter the diced red and green bell peppers, sweet Vidalia onion, and sliced celery over the shrimp, spreading them evenly.
   Look for The shrimp should be covered by the vegetables, with no large gaps.
   Tip Cut the vegetables into uniform dice so they cook evenly.
2. 2Whisk the Chili Lime Butter
   In a small bowl, whisk together the melted butter, fresh lime juice, chili powder, and kosher salt. Pour the mixture evenly over the shrimp and vegetables. Sprinkle the chopped cilantro on top.
   Look for The butter mixture should coat the top of the vegetables.
   Tip Melt the butter gently in the microwave or on the stovetop, then let it cool slightly before whisking.

At the end of this phase, the slow cooker insert holds a neat layer of shrimp topped with the colorful vegetables. The butter mixture has been poured over, and the cilantro is scattered on top. The aromas of lime and chili are already present.

Everything looks raw and vibrant, with the shrimp pinkish-gray and the vegetables bright. Before moving on, give the mixture a gentle stir if you like, but it's not necessary — the slow cooker will distribute the flavors.

Slow Cook

3. 3Slow-Cook the Shrimp
   Cover the slow cooker and cook on LOW for 2 hours, or until the shrimp are opaque and cooked through. Do not lift the lid during cooking, as this releases heat and extends the cooking time.
   Look for The shrimp will turn pink and curl slightly, and the butter will be bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cooking on LOW keeps the shrimp tender; HIGH can make them rubbery.

After 2 hours on low, the slow cooker is bubbling gently. The shrimp have turned opaque and pink, and the vegetables have softened and released their juices. The butter sauce has thickened slightly and turned glossy. The kitchen smells of chili, lime, and sweet onions. Lift the lid carefully to check the shrimp; they should be firm to the touch and cooked through. If not, continue cooking in 15-minute increments.

Serve and Enjoy

4. 4Finish and Serve
   Once the shrimp are cooked, use a slotted spoon to lift the shrimp and vegetables out of the butter sauce. Serve immediately over steamed jasmine rice with lemon wedges on the side. Spoon extra chili lime butter over each serving.
   Look for The shrimp should be plump and glossy, and the vegetables tender.
   Tip The butter sauce is delicious spooned over rice or crusty bread.

The shrimp are plump, tender, and coated in a buttery, tangy glaze. The vegetables are tender and sweet. The sauce is glossy and aromatic, with flecks of cilantro. Use a slotted spoon to transfer the shrimp and vegetables to a serving platter or individual plates. Spoon extra sauce over the top. The dish looks like a coastal feast, with bright colors and a rich sheen. Serve immediately with rice and lemon wedges.

Common mistakes

One common mistake is overcooking the shrimp, which makes them tough and chewy. Stick to the 2-hour low heat and check early. Another mistake is lifting the lid during cooking, which releases steam and drops the temperature, extending the cooking time and making the shrimp uneven.

Also, do not skip the salt — it seasons the shrimp and vegetables from the inside out. Finally, use a slotted spoon to serve, so you don't drown the shrimp in too much butter; you can always add more sauce on top.

How to tell it’s done

The shrimp are done when they are opaque throughout and have turned pink, with no translucent gray areas. The internal temperature should reach 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part of a shrimp.

The vegetables should be tender but not mushy, and the butter sauce should be bubbling gently. Overcooking will make the shrimp rubbery, so check at the 2-hour mark. If the shrimp are not quite done, continue cooking in 15-minute increments, checking each time.

• Shellfish: 145°F (63°C) in the thickest part