Slow-Cooker Herb Butter Bell Pepper Jumbo Shrimp

This slow-cooker shrimp recipe is the definition of hands-off cooking. Jumbo shrimp, bell peppers, onions, and celery get tossed into the Crockpot with a generous amount of parsley-garlic scampi butter and a splash of white wine.

After a few hours on low, the shrimp emerge plump and tender, swimming in a rich, garlicky butter sauce that begs to be sopped up with crusty bread or spooned over rice. It's the kind of meal that feels fancy but comes together with almost no effort — perfect for busy weeknights or lazy weekends.

There's something magical about a slow cooker that turns simple ingredients into a deeply flavorful meal. This recipe starts with raw jumbo shrimp, which are gently poached in a bath of melted herb butter and white wine.

The bell peppers and onions soften and sweeten as they cook, creating a natural sauce that coats every shrimp. The key is to use low heat and not overcook the shrimp — they stay juicy and tender. Serve this over steamed jasmine rice or with crusty bread to soak up every last drop of the golden sauce.

Ingredients

Why this recipe works

The slow cooker acts like a gentle poacher. Cooking the shrimp on low heat in butter and wine keeps them moist and tender, rather than tough and rubbery. The low temperature allows the flavors of the garlic, parsley, and wine to infuse into the shrimp and vegetables without harsh heat.

The vegetables — bell peppers, onions, and celery — release their natural juices as they cook, blending with the butter to create a light, aromatic sauce.

Because everything cooks together, the shrimp absorb the sweetness of the onions and the subtle bite of the peppers, resulting in a dish that tastes like it simmered all day, even though it only needs a few hours.

Notes and substitutions

Use the best jumbo shrimp you can find — fresh or frozen, peeled and deveined. If using frozen, thaw them completely and pat dry before adding to the slow cooker.

The scampi butter is the star here; you can make it by mixing softened butter with minced garlic and chopped parsley, or buy a good-quality version.

A 7-quart slow cooker is ideal for this recipe because it gives the shrimp room to cook evenly without crowding. If your slow cooker is smaller, reduce the shrimp to 1 1/2 pounds. For a non-alcoholic version, replace the wine with chicken broth or seafood stock — the flavor will be just as rich.

• jumbo shrimp: large shrimp or prawns (adjust cook time down for smaller shrimp)
• parsley-garlic scampi butter: mix 6 tbsp softened butter with 2 minced garlic cloves and 2 tbsp chopped parsley
• dry white wine: use chicken broth or seafood stock for a non-alcoholic version
• sweet onions: yellow onions or shallots

Equipment

• 7-quart slow cooker (Crockpot)
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Slotted spoon
• Serving plate