Slow-Cooker Old Bay Butter Shrimp Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, use a good-quality dry white wine like Sauvignon Blanc or Pinot Grigio. The wine adds a subtle acidity that brightens the dish.

If you prefer not to use wine, you can substitute with chicken broth and a squeeze of lemon juice. The lemon slices can be left in the sauce while serving, but remind guests to remove them before eating.

To keep the shrimp from overcooking, check them at the 1 1/2-hour mark. Slow cookers vary, and some may cook faster than others. The shrimp are done as soon as they are pink and opaque.

If you're not ready to serve, turn the slow cooker to 'warm' to keep them from cooking further. The sauce can be thickened with a cornstarch slurry if you prefer a thicker consistency.

Variations

• Spicy Cajun Twist: Replace Old Bay with Cajun seasoning and add a pinch of cayenne pepper. Use andouille sausage sliced into coins, and add a diced bell pepper for extra crunch. Serve over rice with hot sauce on the side.
• Lemon Herb Delight: Use fresh thyme and rosemary instead of garlic herb butter. Add a splash of lemon juice instead of white wine. This version is lighter and more aromatic, perfect for spring.
• Tomato-Basil Version: Add a can of diced tomatoes and a handful of fresh basil leaves. Use a dry red wine instead of white. The tomatoes create a richer sauce that pairs well with crusty bread.
• Coconut Curry Shrimp: Swap the butter for coconut oil, and replace white wine with coconut milk. Add curry powder and ginger instead of Old Bay. Serve over jasmine rice with lime wedges.

Storage and make-ahead

Fridge

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

Freezer

Freeze leftovers in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a skillet over low heat or in the microwave in 30-second increments. Avoid boiling, as that can toughen the shrimp.

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 more flavorful but also softer. Reheat gently in a skillet over low heat or in the microwave in 30-second increments, being careful not to overcook.

You can assemble the shrimp, lemon, capers, and wine in the slow cooker insert and refrigerate overnight. The next day, add the melted butter and Old Bay, then cook on low as directed. This allows the flavors to meld even more. Do not cook the shrimp ahead of time, as they will become tough and lose their texture.

Serving ideas

Serve the Old Bay Butter Shrimp over steamed white rice or with crusty bread to soak up the delicious sauce. A side of sautéed greens or a simple green salad complements the richness.

For a low-carb option, serve over cauliflower rice or zucchini noodles. The dish also works well as a main course with roasted vegetables on the side.

For a more indulgent meal, spoon the shrimp and sauce over creamy grits or polenta. Garnish with fresh parsley or chives for a pop of color.

Lemon wedges on the side allow guests to add extra brightness. This dish is best enjoyed hot, right after cooking, when the shrimp are at their most tender and the sauce is bubbling.

Frequently asked questions

Recipe card

Slow-Cooker Old Bay Butter Shrimp

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 2 lb jumbo shrimp, peeled and deveined
• 1 lemon, sliced
• 2 tbsp capers, drained
• 1/4 cup dry white wine
• 1/2 cup garlic herb butter, melted
• 1 tbsp Old Bay seasoning

Instructions

1. 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.
2. Drizzle the melted garlic herb butter over the shrimp and aromatics. Sprinkle the Old Bay seasoning evenly over the top. Do not stir.
3. 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).
4. 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.

Contains: crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

8 g

Fat

26 g

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