Slow-Cooker Old Bay Butter Shrimp Step-by-step instructions

Before you start

Before you start, make sure the shrimp are peeled and deveined. If they are frozen, thaw them in the refrigerator overnight. Melt the garlic herb butter and have all your ingredients measured and ready.

You'll also want to cook some rice or prepare your favorite side dish to serve with the shrimp. The slow cooker should be clean and dry, and you'll need a slotted spoon for serving.

Instructions

Layer the Base

1. 1Layer the Ingredients
   Place the peeled and deveined jumbo shrimp in the bottom of a 7-quart slow cooker. Arrange the lemon slices over the shrimp, then scatter the capers on top. Pour the white wine evenly over everything.
   Look for The shrimp should be in a single layer if possible, with lemon slices and capers distributed.
   Tip If the shrimp are frozen, thaw them in the refrigerator overnight before starting.
2. 2Top with Butter and Seasoning
   Drizzle the melted garlic herb butter over the shrimp and aromatics. Sprinkle the Old Bay seasoning evenly over the top. Do not stir.
   Look for The butter and seasoning should cover the shrimp generously.
   Tip For a milder spice, reduce Old Bay to 2 teaspoons.

After this phase, the shrimp are covered with lemon slices, capers, and white wine. The lemon and wine should be visible, and the shrimp should be in a single layer. The capers are scattered evenly. The butter and Old Bay are drizzled and sprinkled on top, creating a colorful, seasoned surface. The slow cooker is ready to be turned on.

Slow-Cook

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on low for 2 hours, or until the shrimp are pink and opaque. The internal temperature should reach 145°F (63°C).
   Look for The butter will be bubbling and fragrant, and the shrimp will be curled and pink.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check at 1 1/2 hours to avoid overcooking; slow cookers vary.

During this phase, the butter melts and the shrimp slowly cook. The sauce will start to bubble gently around the edges. The shrimp will gradually turn from gray-pink to a bright coral color. The aroma of garlic, lemon, and Old Bay will fill the kitchen. After about 2 hours, the shrimp should be pink and opaque, and the sauce will be a rich golden color.

Serve

4. 4Serve Over Rice
   Using a slotted spoon, transfer the shrimp and aromatics to a serving dish or over steamed rice. Spoon some of the butter sauce over the top. Serve with lemon wedges.
   Look for The shrimp should be tender and glistening with butter.
   Tip For a lighter option, serve over greens instead of rice.

When you lift the lid, you'll see plump shrimp nestled in a golden, bubbling butter sauce with lemon slices and capers. The shrimp should be firm but tender.

Using a slotted spoon, transfer them to a serving platter or over rice, then spoon some of the sauce on top. The dish is ready to serve immediately, garnished with fresh lemon wedges if desired.

Common mistakes

One common mistake is cooking the shrimp on high, which can cause them to become tough. Always use low heat. Another is adding too much liquid; the shrimp release their own juices, so the sauce will be plentiful.

Avoid stirring the shrimp during cooking, as this can break them apart. Finally, don't skip the lemon and capers – they provide essential acidity and brininess that balance the butter.

How to tell it’s done

The shrimp are done when they are pink, opaque, and curled into a loose 'C' shape. The internal temperature should reach 145°F (63°C) when checked with an instant-read thermometer.

They should feel firm but still tender to the touch. The sauce will be bubbling and fragrant, with the butter fully melted and infused with the lemon and Old Bay. Be careful not to overcook, as shrimp become tough and rubbery.

• Shellfish: 145°F (63°C) in the thickest part