You can cook raw shrimp in a slow cooker, but there’s a key tip: shrimp cooks very quickly, so it should be added only at the very end of the cooking process. If added too early, it becomes rubbery and overcooked.
Here’s a simple approach:
Slow Cooker Shrimp Recipe
Serves: 4
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 pound potatoes or sausage (optional, for a shrimp boil style)
- 1 can (14 oz) diced tomatoes or 1 cup tomato sauce (optional, for stew)
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 teaspoon smoked paprika or Old Bay seasoning
- ½ teaspoon salt, ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Prep slow cooker base
- Add onion, garlic, broth, seasonings, and any optional veggies or potatoes to the slow cooker.
- Cook slowly
- Cover and cook on low for 3–4 hours (or until vegetables are tender).
- Add shrimp
- About 15–20 minutes before serving, add raw shrimp.
- Stir gently, cover, and cook until shrimp are pink and opaque.
- Finish and serve
- Stir in lemon juice and garnish with parsley.
- Serve over rice, pasta, or enjoy as a shrimp stew.
💡 Tips:
- Shrimp usually cooks in 5–10 minutes in a slow cooker, depending on size.
- Don’t pre-cook shrimp unless you want to add it at the very end for texture.
- For a creamy shrimp dish, you can stir in a little cream or coconut milk right before adding shrimp.
If you want, I can also give a shrimp and sausage Cajun-style slow cooker recipe that’s super flavorful and perfect for weeknight dinners.
Do you want me to do that?
