Slow Cooker Chili Lime Butter Seafood With Lemon and Capers

This slow cooker seafood dish delivers restaurant-quality flavor with almost no effort.

Sea scallops and jumbo shrimp simmer in a glossy chili lime butter with bright lemon, briny capers, and a splash of white wine. The result is tender, tangy, and rich — perfect over steamed rice.

A handful of ingredients and a slow cooker are all it takes to create a coastal feast. The seafood cooks gently in a buttery, citrusy sauce that comes together in minutes. This is the kind of dinner that feels special but fits into a busy weeknight.

Ingredients

Why this recipe works

Slow cooking at a low temperature lets the scallops and shrimp cook gently without toughening. The butter and wine create a silky sauce that coats every piece of seafood.

Because the ingredients are layered in the slow cooker, the flavors meld together while the cook walks away.

The acidity from the lemon and white wine balances the richness of the butter. Capers add pops of briny flavor, while chili lime seasoning brings warmth and a subtle kick.

The result is a sauce that tastes complex but comes from simple, pantry-friendly ingredients.

Notes and substitutions

Dry-pack sea scallops are ideal because they sear and absorb sauce better than wet-packed ones. Jumbo shrimp add a sweet, meaty texture that contrasts with the tender scallops.

Meyer lemons are milder and sweeter than regular lemons, but standard lemons work just as well.

Use a good-quality dry white wine like Sauvignon Blanc or Pinot Grigio. Chili lime seasoning is widely available, or make a quick blend with chili powder and lime zest. A 6-quart slow cooker holds the seafood in a single layer, ensuring even cooking.

• Meyer lemon: Regular lemon works well; use 1 lemon sliced.
• dry white wine: Use chicken broth plus 1 tablespoon lemon juice for a non-alcoholic version.
• chili lime seasoning: Combine 1/2 teaspoon chili powder, 1/2 teaspoon lime zest, and a pinch of salt.
• cilantro: Flat-leaf parsley adds a fresh, herbaceous note if cilantro is not preferred.

Equipment

• 6-quart slow cooker
• small bowl
• measuring cups and spoons
• slotted serving spoon