Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Chili Lime Butter Seafood With Lemon and Capers Tips, FAQ & printable recipe

Name: Slow Cooker Chili Lime Butter Seafood With Lemon and Capers
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 lb dry-pack sea scallops; 1 lb raw peeled jumbo shrimp; 1 Meyer lemon, sliced; 2 tbsp capers, drained; 1/2 cup dry white wine; 1/2 cup unsalted butter, melted; 1 tbsp chili lime seasoning; 1/4 cup fresh cilantro, chopped

By Clara Weller · Oct 29, 2026

Slow cooker chili lime butter sea scallops and shrimp with lemon and capers in a glossy sauce.

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

Tips for success

For the most tender scallops, choose dry-pack ones that are free of added preservatives. Pat them dry before adding to the slow cooker.

If using frozen shrimp, thaw them completely and pat dry to remove excess moisture. This helps the butter sauce cling to the seafood rather than turning watery.

Chili lime seasoning can vary in salt content, so taste the butter before pouring it over the seafood and adjust the amount accordingly.

If you prefer a milder heat, reduce the seasoning to 2 teaspoons. For a brighter flavor, add an extra squeeze of lemon juice just before serving.

Variations

Add Garlic: Add 2 minced garlic cloves to the melted butter before pouring over the seafood. Garlic infuses the sauce with a savory depth that pairs well with the lemon and capers.
Use Cod or Halibut: Substitute the shrimp with 1 pound of cod or halibut fillets, cut into large chunks. Adjust the cooking time to 1 1/2 to 2 hours, or until the fish flakes easily.
Make It Spicier: Increase the chili lime seasoning to 1 1/2 tablespoons or add a minced jalapeño along with the lemon slices. This adds more heat without overpowering the dish.
Tomato Twist: Add 1/2 cup of cherry tomatoes to the slow cooker along with the lemon. The tomatoes soften and release their juices, adding a sweet-tart note to the sauce.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. The sauce will solidify when chilled; reheat gently.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating gently.
Reheat: Reheat in a skillet over low heat, adding a splash of white wine or water to loosen the sauce. Avoid boiling to prevent the seafood from becoming tough.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave in 30-second intervals, being careful not to overcook the seafood.

The sauce may thicken when chilled; add a splash of white wine or water when reheating.

The chili lime butter can be made up to 2 days ahead and stored in the refrigerator. Slice the lemon and chop the cilantro the night before.

When ready to cook, layer the seafood and pour the butter over. The slow cooker does the rest, making this a great recipe for busy evenings.

Serving ideas

Serve the seafood and sauce over steamed jasmine rice to soak up the glossy chili lime butter. The rice provides a neutral base that lets the bright lemon, briny capers, and rich butter shine. Add a side of crusty bread for dipping into the remaining sauce.

For a lighter meal, serve the seafood over a bed of sautéed greens or alongside roasted vegetables. The sauce is also delicious spooned over mashed potatoes or polenta. Garnish with extra cilantro and lemon wedges for a fresh finish.

Frequently asked questions

Can this be made with frozen seafood?

Yes, but thaw the scallops and shrimp completely in the refrigerator before using. Pat them dry to remove excess moisture, which helps the sauce stay glossy and prevents the seafood from steaming instead of cooking gently.

What can be used instead of white wine?

Replace the white wine with an equal amount of chicken broth and add an extra tablespoon of lemon juice. This keeps the sauce flavorful and acidic without alcohol. For a richer sauce, use fish stock.

How long can leftovers be kept?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid toughening the seafood. The sauce may thicken when chilled, so add a splash of white wine or water when reheating.

Why are the scallops tough?

Overcooking is the most common cause. Slow cookers vary in heat, so check the seafood at the 1 1/2-hour mark. The scallops are done when they are opaque and firm but still tender. Remove them from the slow cooker as soon as they reach 145°F (63°C).

Can this be cooked on high?

Yes, but reduce the cooking time to about 1 hour on high. Monitor the seafood closely, as high heat can cause the scallops and shrimp to become rubbery if left too long. The internal temperature should still reach 145°F (63°C).

Recipe card

Slow Cooker Chili Lime Butter Seafood With Lemon and Capers

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

1 lb dry-pack sea scallops
1 lb raw peeled jumbo shrimp
1 Meyer lemon, sliced
2 tbsp capers, drained
1/2 cup dry white wine
1/2 cup unsalted butter, melted
1 tbsp chili lime seasoning
1/4 cup fresh cilantro, chopped

Instructions

Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced Meyer lemon and drained capers over the seafood, then pour the dry white wine evenly over the top.
In a small bowl, stir the melted unsalted butter with the chili lime seasoning until fully combined. Pour the seasoned butter over the seafood, then sprinkle the chopped cilantro on top.
Cover the slow cooker and cook on low for 2 hours, or until the scallops are opaque and the shrimp are pink and firm. The internal temperature of the seafood should reach 145°F (63°C).
Using a slotted spoon, lift the seafood and aromatics out of the butter sauce and spoon over steamed jasmine rice. Drizzle with extra sauce and serve with lemon wedges.

Contains: crustaceans, mollusks, milk, sulfites

Estimated nutrition per serving

Calories: 410
Protein: 38 g
Carbohydrates: 8 g
Fat: 24 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.