Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Herb Butter Bell Pepper Jumbo Shrimp Tips, FAQ & printable recipe

Name: Slow-Cooker Herb Butter Bell Pepper Jumbo Shrimp
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Cajun-Italian
Ingredients: 2 lb jumbo shrimp, peeled and deveined; 1 cup diced red bell peppers; 1 cup diced green bell peppers; 1 cup diced sweet onions (such as Vidalia); 1/2 cup thinly sliced celery; 6 tbsp parsley-garlic scampi butter, softened; 1/2 cup dry white wine; 2 cups cooked white jasmine rice, for serving; 1 lemon, cut into wedges, for serving

By Clara Weller · Oct 29, 2026

Slow-cooker herb butter shrimp with bell peppers and onions in a golden sauce, served over white rice with lemon wedges.

Prep: 10 min
Cook: 3 h
Total: 3 h 10 min
Serves: 4

Tips for success

For the most flavorful sauce, use a good-quality dry white wine that you'd enjoy drinking. The wine adds acidity and depth, balancing the richness of the butter.

If you prefer no alcohol, use chicken broth with a squeeze of lemon juice. Also, don't skimp on the scampi butter — it's what makes this dish so indulgent.

To keep the shrimp from overcooking, arrange them in a single layer as much as possible. If they're piled too high, the ones on top may cook faster. Also, resist the urge to lift the lid and peek — every time you do, heat escapes and the cooking time extends. Trust the process and check only near the end.

Variations

Spicy Cajun Shrimp: Add 1 teaspoon Cajun seasoning and 1/2 teaspoon cayenne pepper to the butter mixture. Use smoked paprika and a splash of hot sauce for extra heat. Serve with andouille sausage for a heartier meal.
Lemon-Herb Shrimp: Replace the white wine with chicken broth and add the zest and juice of one lemon. Increase the parsley and add fresh thyme. The lemon brightens the dish and pairs beautifully with the garlic butter.
Tomato-Basil Shrimp: Add 1 cup of cherry tomatoes and 1/4 cup chopped fresh basil with the vegetables. Use a dry rosé instead of white wine. The tomatoes burst and create a light, summery sauce.
Garlic Butter Shrimp with Mushrooms: Add 8 oz sliced cremini mushrooms along with the peppers and onions. Use a richer butter with extra garlic. The mushrooms soak up the butter and become savory and tender.

Storage and make-ahead

Fridge: Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid toughening the shrimp.
Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.
Reheat: Reheat in a skillet over low heat, adding a splash of wine or broth to loosen the sauce. Microwave in 30-second bursts, stirring between, until heated through.

Leftover shrimp and sauce can be stored in an airtight container in the refrigerator for up to 3 days. The shrimp will continue to absorb flavor as they sit.

Reheat gently in a skillet over low heat or in the microwave in 30-second bursts, being careful not to overcook. The sauce may thicken when chilled; add a splash of wine or broth when reheating to loosen it.

The vegetables can be chopped a day ahead and stored in a sealed container in the refrigerator. The scampi butter can also be made in advance and kept chilled for up to a week or frozen for up to 3 months.

When ready to cook, simply layer everything in the slow cooker and turn it on. The shrimp should be added fresh, not pre-cooked.

Serving ideas

Serve the shrimp and vegetables over steamed jasmine rice or another long-grain rice. The buttery sauce soaks into the rice, making every bite flavorful. Add lemon wedges on the side so everyone can squeeze fresh juice over their portion — the acidity brightens the dish and balances the richness.

For a low-carb option, serve the shrimp in lettuce cups or over cauliflower rice. A side of crusty bread is also excellent for soaking up the remaining sauce.

This dish pairs well with a crisp green salad or roasted asparagus. It's a complete meal in one bowl, but it also works as a main course with simple sides.

Frequently asked questions

Can this recipe be made with frozen shrimp?

Yes, but thaw the shrimp completely and pat them dry before adding to the slow cooker. Frozen shrimp will release excess water and can water down the sauce. Thaw in the refrigerator overnight or under cold running water for about 15 minutes.

Why are the shrimp rubbery?

Overcooking is the usual culprit. Shrimp cook quickly, and even in a slow cooker, they can become tough if left too long. Check at the 2 1/2-hour mark and remove them as soon as they are opaque and reach 145°F (63°C).

Can the white wine be omitted?

Yes, replace it with chicken broth or seafood stock for a non-alcoholic version. Add a squeeze of lemon juice at the end to mimic the acidity of the wine. The dish will still be flavorful, though slightly less complex.

How long does this keep in the refrigerator?

Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid toughening the shrimp. The sauce may thicken when chilled; add a splash of broth or wine when reheating to loosen it.

Can this be cooked on high instead of low?

Yes, but the cooking time will be shorter — about 1 1/2 to 2 hours. Keep a close eye on the shrimp to prevent overcooking. The low setting is preferred for more forgiving, even cooking.

Recipe card

Slow-Cooker Herb Butter Bell Pepper Jumbo Shrimp

Prep 10 minCook 3 hTotal 3 h 10 minServes 4

Ingredients

2 lb jumbo shrimp, peeled and deveined
1 cup diced red bell peppers
1 cup diced green bell peppers
1 cup diced sweet onions (such as Vidalia)
1/2 cup thinly sliced celery
6 tbsp parsley-garlic scampi butter, softened
1/2 cup dry white wine
2 cups cooked white jasmine rice, for serving
1 lemon, cut into wedges, for serving

Instructions

Place the peeled jumbo shrimp in the bottom of a 7-quart slow cooker in an even layer. Scatter the diced red and green bell peppers, sweet onions, and celery over the shrimp.
Dot the top with the parsley-garlic scampi butter in six thick pats. Pour the white wine evenly over everything.
Cover the slow cooker and cook on low for 2 1/2 to 3 hours, until the shrimp are opaque and just cooked through. The butter will melt into a fragrant sauce.
To ensure food safety, insert an instant-read thermometer into the thickest part of a shrimp. The temperature must read at least 145°F (63°C).
Using a slotted spoon, lift the shrimp and vegetables from the slow cooker, letting the buttery sauce drip back. Serve over cooked jasmine rice with lemon wedges on the side.

Contains: crustaceans, milk, sulfites, celery

Estimated nutrition per serving

Calories: 420
Protein: 35 g
Carbohydrates: 30 g
Fat: 16 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.