Slow-Cooker Chili Lime Butter Shrimp with Lemon and Capers Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a dry white wine like Sauvignon Blanc or Pinot Grigio that you would enjoy drinking.

If you prefer not to use alcohol, substitute with an equal amount of chicken or vegetable broth, or a mix of lemon juice and water.

To make the dish spicier, add a pinch of cayenne pepper or a finely minced fresh chili along with the chili lime seasoning. For a milder version, reduce the chili lime seasoning and add a little extra lemon zest for brightness.

Variations

• Spicy Cajun Shrimp: Replace the chili lime seasoning with Cajun seasoning and add a few dashes of hot sauce. Use andouille sausage slices for an extra smoky flavor, and serve over grits instead of rice.
• Garlic Herb Shrimp: Swap the chili lime seasoning for 3 minced garlic cloves and 1 tsp dried oregano. Add a handful of chopped fresh parsley instead of cilantro. The result is a classic garlic butter shrimp with a Mediterranean twist.
• Tomato Basil Shrimp: Add 1 cup of cherry tomatoes and 1/4 cup of chopped fresh basil along with the lemon and capers. Use a dry white wine and finish with a drizzle of balsamic glaze for a sweet and tangy flavor.
• Coconut Curry Shrimp: Replace the white wine with coconut milk and add 1 tbsp red curry paste. Omit the capers and use lime juice instead of lemon slices. Garnish with cilantro and serve with jasmine rice.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will solidify when chilled; reheat gently to melt it.

Freezer

Not recommended: cooked shrimp can become rubbery when frozen and thawed.

Reheat

Reheat gently in a skillet over low heat or in the microwave in 30-second bursts, stirring in between, until just warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp will continue to absorb the sauce, so they may become softer upon reheating.

Reheat gently in a skillet over low heat or in the microwave in short bursts, just until warmed through, to avoid overcooking.

The chili lime butter can be mixed and stored in the refrigerator for up to 3 days.

The shrimp can be prepped and layered in the slow cooker insert, then covered and refrigerated for up to 8 hours before cooking. Add the cilantro just before cooking to keep it fresh.

Serving ideas

Serve the shrimp over steamed white rice or cauliflower rice to soak up the delicious sauce.

A side of crusty bread is also great for dipping into the buttery liquid. Garnish with extra lemon wedges and fresh cilantro for a bright, vibrant presentation.

This dish pairs well with a simple green salad or roasted vegetables. For a low-carb option, serve the shrimp with zucchini noodles or a bed of sautéed spinach. The sauce is rich, so a light, crisp side dish balances the meal perfectly.

Frequently asked questions

Recipe card

Slow-Cooker Chili Lime Butter Shrimp with Lemon and Capers

Prep 5 minCook 1 h 30 minTotal 1 h 35 minServes 4

Ingredients

• 2 lb large peeled, deveined shrimp
• 1 large lemon, thinly sliced
• 3 tbsp capers, drained
• 1/2 cup dry white wine
• 1/2 cup unsalted butter, melted
• chili lime seasoning, to taste
• 1/4 cup fresh cilantro, chopped
• cooked white rice, for serving
• lemon wedges, for serving

Instructions

1. Place the peeled and deveined shrimp in an even layer in the bottom of a 6-quart slow cooker. Scatter the lemon slices and capers over the shrimp, then pour the white wine evenly over the top.
2. In a small bowl, stir the melted butter with the chili lime seasoning until well combined. Pour the seasoned butter over the shrimp and aromatics, then sprinkle with the chopped cilantro.
3. Cover the slow cooker and cook on low for 1 1/2 to 2 hours, until the shrimp are pink, opaque, and cooked through. Do not stir during cooking to keep the shrimp tender.
4. Using a slotted spoon, transfer the shrimp and aromatics to a serving platter or individual plates. Spoon some of the chili lime butter sauce over the top. Serve hot with steamed white rice and lemon wedges on the side.

Contains: crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

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