Slow Cooker Chili Lime Butter Scallops and Shrimp Tips, FAQ & printable recipe

Tips for success

For the best texture, sear the scallops in a hot skillet for 1 minute per side before adding them to the slow cooker. This adds a golden crust and extra flavor, though it is optional.

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

To keep the shrimp from overcooking, add them to the slow cooker 30 minutes before the end of the cooking time if you are using extra-large or jumbo shrimp.

This allows the scallops to cook longer while the shrimp stay tender. Always check the internal temperature to ensure food safety.

Variations

• Spicy Cajun Twist: Replace the chili powder with Cajun seasoning and add a teaspoon of hot sauce to the butter mixture. This gives the dish a bold, spicy kick that pairs well with the sweet seafood.
• Garlic Herb Butter: Add 3 cloves of minced garlic and 1 teaspoon of dried thyme to the melted butter. Omit the chili powder and lime juice for a more savory, herbaceous flavor.
• Coconut Lime Version: Substitute half of the butter with coconut milk and add a tablespoon of lime zest. This creates a creamy, tropical sauce that complements the seafood beautifully.
• Vegetable Boost: Add 1 cup of diced zucchini and 1 cup of cherry tomatoes along with the other vegetables. This adds extra color and nutrition, making the dish even more satisfying.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the seafood.

Freezer

Freeze cooked seafood and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

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

Refrigerate leftovers in an airtight container for up to 3 days. The seafood and vegetables can be reheated gently in a skillet or microwave. The sauce may solidify when cold, but it will re-melt when reheated.

You can prep the vegetables and make the chili lime butter sauce a day ahead. Store the vegetables in a sealed container in the refrigerator and the butter sauce in a separate container.

When ready to cook, simply layer everything in the slow cooker and cook as directed.

Serving ideas

Serve this dish over steamed jasmine rice to soak up the delicious chili lime butter sauce. The rice provides a neutral base that lets the seafood and sauce shine. Add a side of crusty bread or a simple green salad for a complete meal.

For a low-carb option, serve the seafood over cauliflower rice or alongside roasted vegetables.

The lemon wedges are essential for brightening the flavors, so be sure to squeeze them over the dish just before eating. Garnish with extra cilantro for a fresh finish.

Frequently asked questions

Recipe card

Slow Cooker Chili Lime Butter Scallops and Shrimp

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 lb dry-pack sea scallops
• 1 lb raw peeled jumbo shrimp
• 2 medium bell peppers (1 red, 1 green), diced
• 1 medium sweet Vidalia onion, diced
• 2 ribs celery, cut into ribbons
• 1/2 cup unsalted butter, melted
• 2 tbsp fresh lime juice
• 1 tsp chili powder
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Steamed jasmine rice, for serving
• Lemon wedges, for serving

Instructions

1. Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 6-quart slow cooker. Scatter the diced red and green bell peppers, sweet Vidalia onion, and celery ribbons evenly over the seafood.
2. In a small bowl, stir together the melted unsalted butter, fresh lime juice, chili powder, kosher salt, and black pepper until well combined.
3. Pour the chili lime butter mixture evenly over the seafood and vegetables in the slow cooker. Sprinkle the chopped fresh cilantro over the top.
4. Cover the slow cooker and cook on low for 3 to 4 hours, until the scallops are opaque and the shrimp are pink and cooked through. The internal temperature of the shellfish should reach 145°F (63°C).
5. Using a slotted spoon, gently stir the seafood and vegetables in the butter sauce to coat everything evenly. Be careful not to break up the scallops.
6. Spoon the steamed jasmine rice onto plates or into bowls. Top with the chili lime butter seafood and vegetables. Serve with lemon wedges on the side.

Contains: crustaceans, mollusks, milk, celery

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

12 g

Fat

18 g

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