Craving a delicious, fuss-free dinner? You’re in luck! We’ve gathered 20 mouthwatering shrimp crockpot recipes perfect for those hectic weeknights. From zesty lemon garlic to creamy Cajun creations, these easy, set-and-forget meals deliver big flavor with minimal effort. Get ready to transform your slow cooker into a weeknight hero—let’s dive into these tasty, time-saving dishes!
Garlic Butter Shrimp Crockpot Pasta
Craving something cozy that practically cooks itself? As someone who loves hosting but hates missing the party while stuck in the kitchen, this Garlic Butter Shrimp Crockpot Pasta is my go-to lifesaver for festive gatherings. It fills the house with the most incredible aroma, and the best part is you can just set it and forget it while you wrap those last-minute gifts or enjoy a holiday cocktail with friends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– A pound of large raw shrimp, peeled and deveined
– A 16-ounce box of your favorite pasta (I’m partial to fettuccine for this)
– 4 tablespoons of salted butter
– A whole head of garlic, minced (trust me, go big!)
– A 15-ounce can of diced tomatoes, with their juices
– 2 cups of chicken broth
– A cup of heavy cream
– A big handful of freshly grated Parmesan cheese
– A couple of generous pinches of dried oregano
– A splash of fresh lemon juice
– A small bunch of fresh parsley, chopped
Instructions
1. Place the 4 tablespoons of salted butter in your crockpot insert and turn the slow cooker to the LOW heat setting to let the butter melt for about 5 minutes.
2. Add the minced garlic from one whole head to the melted butter and give it a quick stir. (Tip: Letting the garlic warm in the butter for a minute before adding liquids helps bloom its flavor beautifully.)
3. Pour in the entire 15-ounce can of diced tomatoes with their juices and the 2 cups of chicken broth, then stir everything together.
4. Break the 16-ounce box of fettuccine in half and submerge the pieces in the liquid in the crockpot, pressing them down gently so they’re mostly covered.
5. Cover the crockpot with its lid and cook on LOW for 2 hours. (Tip: Resist the urge to peek too often, as lifting the lid releases heat and can extend cooking time.)
6. After 2 hours, uncover and stir the pasta. It should be nearly al dente.
7. Add the pound of raw shrimp, 1 cup of heavy cream, the handful of grated Parmesan, and the couple of pinches of dried oregano to the pot. Stir well to combine.
8. Re-cover the crockpot and continue cooking on LOW for another 25-30 minutes, just until the shrimp are pink, opaque, and cooked through. (Tip: Shrimp cook quickly, so check at 25 minutes to avoid them becoming rubbery.)
9. Turn off the slow cooker. Stir in the splash of fresh lemon juice and the chopped fresh parsley.
So creamy and rich with a wonderful garlicky punch, this pasta is pure comfort in a bowl. I love serving it straight from the crockpot with extra Parmesan on the side and some crusty bread for dipping into that luxurious sauce.
Creamy Coconut Shrimp Curry in the Crockpot
Zipping through holiday prep left me craving something hands-off yet spectacular, so I turned to my trusty crockpot for this creamy coconut shrimp curry—it’s become my go-to for cozy gatherings, and I love how the slow simmer melds the flavors while I tackle wrapping gifts or decorating. Honestly, there’s nothing better than coming home to that fragrant, tropical aroma wafting through the kitchen after a busy day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– A couple of tablespoons of coconut oil
– One large onion, finely chopped
– Three cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– A tablespoon of red curry paste (I use the Thai-style one from my local market)
– A 14-ounce can of full-fat coconut milk
– A pound of large raw shrimp, peeled and deveined
– A splash of fish sauce
– A squeeze of fresh lime juice
– A handful of fresh cilantro, chopped
– Salt to season (I just give it a light sprinkle)
Instructions
1. Heat 2 tablespoons of coconut oil in a skillet over medium heat until it shimmers, about 2 minutes—this helps bloom the flavors later. Tip: If you’re short on time, you can skip browning, but it adds a nice depth.
2. Add 1 large chopped onion to the skillet and sauté until translucent, roughly 5 minutes, stirring occasionally to prevent burning.
3. Stir in 3 minced garlic cloves and 1 grated ginger piece, cooking for 1 minute until fragrant to avoid bitterness.
4. Mix in 1 tablespoon of red curry paste, coating the onions and garlic evenly for 30 seconds to activate the spices.
5. Transfer the skillet contents to your crockpot insert. Tip: I use a 6-quart slow cooker for even heat distribution.
6. Pour in 1 can of full-fat coconut milk and 1 splash of fish sauce, stirring to combine all ingredients thoroughly.
7. Cover the crockpot and cook on low heat for 1 hour and 30 minutes to let the flavors meld—the curry should be gently bubbling.
8. Add 1 pound of raw shrimp to the crockpot, submerging them in the sauce, and cook on low for an additional 30 minutes until the shrimp turn pink and opaque. Tip: Don’t overcook the shrimp, or they’ll become rubbery; check at 25 minutes if your crockpot runs hot.
9. Stir in 1 squeeze of fresh lime juice and 1 handful of chopped cilantro just before serving to brighten the dish.
10. Season lightly with salt if needed, then ladle the curry into bowls.
All done! This curry boasts a velvety texture from the coconut milk, with a balanced kick from the curry paste and a zesty finish from the lime. I love serving it over steamed jasmine rice or with naan bread for dipping—it’s a crowd-pleaser that feels indulgent yet effortless.
Spicy Cajun Shrimp and Sausage Crockpot Stew
My kitchen smells like a Louisiana bayou right now, and I couldn’t be happier about it. As someone who loves big flavors but hates spending all day over the stove, this spicy Cajun shrimp and sausage crockpot stew has become my go-to for cozy nights and casual gatherings alike—it practically cooks itself while I tackle my endless to-do list.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped into rough chunks
– Two green bell peppers, seeded and sliced
– Three celery stalks, chopped
– Four cloves of garlic, minced (I always add an extra one because, well, garlic)
– One pound of andouille sausage, sliced into half-inch rounds
– One 28-ounce can of crushed tomatoes
– Two cups of chicken broth (I use low-sodium so I can control the salt)
– A couple of tablespoons of Cajun seasoning (my homemade blend has extra paprika and cayenne)
– One pound of large raw shrimp, peeled and deveined, with tails on or off—your call
– A splash of fresh lemon juice from about half a lemon
– A handful of chopped fresh parsley for garnish
Instructions
1. Heat two tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add one pound of sliced andouille sausage to the skillet and cook until browned on both sides, approximately 5–7 minutes, then transfer it to your crockpot using a slotted spoon—this step builds a flavorful base.
3. In the same skillet, add one chopped large yellow onion, two sliced green bell peppers, and three chopped celery stalks, cooking until softened, about 5 minutes.
4. Stir in four minced garlic cloves and cook for 1 more minute until fragrant, then scrape everything into the crockpot.
5. Pour one 28-ounce can of crushed tomatoes and two cups of chicken broth into the crockpot with the sausage and veggies.
6. Sprinkle two tablespoons of Cajun seasoning over the mixture and stir well to combine all ingredients evenly.
7. Cover the crockpot and cook on low heat for 4 hours, until the vegetables are tender and the flavors have melded—trust me, the slow simmer makes all the difference.
8. Thirty minutes before serving, add one pound of raw shrimp to the crockpot, submerging them in the stew, and cook on low until they turn pink and opaque, about 20–25 minutes.
9. Stir in a splash of fresh lemon juice from half a lemon just before serving to brighten the flavors.
10. Garnish with a handful of chopped fresh parsley for a pop of color and freshness.
This stew has a rich, hearty texture with tender shrimp and smoky sausage that soak up all that spicy Cajun goodness. The flavors are bold and warming, perfect for spooning over a bed of fluffy rice or sopping up with crusty bread on a chilly evening—it’s the kind of dish that makes everyone ask for seconds.
Lemon Garlic Shrimp with Quinoa in the Crockpot
Finally, a crockpot recipe that doesn’t taste like mush! I’ve been on a mission to make my slow cooker do more than just stews, and this Lemon Garlic Shrimp with Quinoa is my new weeknight hero. It’s the kind of meal that feels fancy but is secretly a dump-and-go situation—perfect for those days when you’re running between holiday errands and just need dinner to handle itself.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 cup of uncooked quinoa, rinsed well (trust me, this gets rid of the bitterness)
– 1 ¾ cups of low-sodium chicken broth
– A big splash of olive oil, about 2 tablespoons
– 4 cloves of garlic, minced (or more if you’re a garlic fiend like me)
– The zest and juice from 1 large lemon
– A couple of teaspoons of dried oregano
– 1 pound of large raw shrimp, peeled and deveined, tails on or off—your call
– A generous handful of fresh parsley, chopped
– Salt and pepper, because we’re not savages
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 1 minute to remove its natural bitter coating.
2. Add the rinsed quinoa, 1 ¾ cups of chicken broth, 2 tablespoons of olive oil, 4 minced garlic cloves, the zest and juice of 1 lemon, and 2 teaspoons of dried oregano to your crockpot. Stir everything together until well combined.
3. Cover the crockpot and cook on the LOW setting for exactly 2 hours. Tip: Don’t peek! Lifting the lid releases heat and can mess with the cooking time.
4. After 2 hours, quickly remove the lid and add 1 pound of raw shrimp in a single layer over the quinoa mixture. Tip: Pat the shrimp dry with a paper towel first—this helps them cook evenly instead of steaming in their own moisture.
5. Re-cover the crockpot and cook on LOW for an additional 25–30 minutes. The shrimp are done when they turn opaque and pink and feel firm to the touch.
6. Turn off the crockpot and gently stir in a handful of chopped fresh parsley. Season with salt and pepper. Tip: Let it sit for 5 minutes off the heat—this allows the quinoa to absorb any remaining liquid and the flavors to meld beautifully.
Outrageously good, right? The quinoa comes out fluffy and infused with that bright lemon-garlic broth, while the shrimp stay tender and juicy, not rubbery. I love serving this straight from the pot with a simple arugula salad on the side—the peppery greens are a perfect contrast to the citrusy, savory bowl.
Thai-Inspired Shrimp and Coconut Soup in the Crockpot
Remember that time I was craving Thai takeout but wanted something cozier? I threw together this slow-cooker version of a classic soup, and now it’s my go-to for chilly evenings when I want minimal effort with maximum flavor. It’s like a warm hug in a bowl, with the crockpot doing all the heavy lifting while I go about my day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 1 can (13.5 oz) of full-fat coconut milk
– 4 cups of chicken broth
– 2 tablespoons of red curry paste
– 1 tablespoon of fish sauce
– 1 tablespoon of lime juice
– 1 tablespoon of brown sugar
– 3 cloves of garlic, minced
– 1 thumb-sized piece of fresh ginger, grated
– 1 red bell pepper, thinly sliced
– 1 cup of sliced mushrooms
– A handful of fresh cilantro, chopped
– A splash of vegetable oil for sautéing
Instructions
1. Heat a splash of vegetable oil in a skillet over medium heat for about 1 minute until shimmering.
2. Sauté the minced garlic and grated ginger in the skillet for 1-2 minutes until fragrant, being careful not to burn them—this releases their oils for deeper flavor.
3. Transfer the garlic and ginger to your crockpot.
4. Add the red curry paste, fish sauce, lime juice, and brown sugar to the crockpot, stirring to combine everything into a smooth paste.
5. Pour in the coconut milk and chicken broth, whisking gently to incorporate all ingredients evenly.
6. Stir in the sliced red bell pepper and mushrooms until they’re submerged in the liquid.
7. Cover the crockpot and cook on LOW for 3.5 hours, allowing the flavors to meld and the vegetables to soften.
8. After 3.5 hours, add the peeled shrimp to the crockpot, pushing them down into the hot soup so they cook through evenly.
9. Cover and cook on LOW for an additional 30 minutes, or until the shrimp turn pink and opaque—avoid overcooking to keep them tender.
10. Stir in the chopped cilantro just before serving to preserve its fresh, bright flavor.
Hearty and aromatic, this soup has a creamy coconut base with a subtle kick from the curry, balanced by the sweetness of the shrimp. I love serving it over a bed of jasmine rice to soak up every last drop, or with a side of crusty bread for dipping on especially cozy nights.
Shrimp and Corn Chowder Crockpot Recipe
Bust out your slow cooker, friends, because I’ve got the ultimate cozy, hands-off dinner that’s perfect for a busy weeknight or a lazy weekend. I stumbled upon this combo after a summer farmer’s market haul left me with way too much sweet corn, and let me tell you, it’s become a cold-weather staple in our house. There’s just something magical about coming home to a house that smells like a creamy, savory hug.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A couple of slices of thick-cut bacon, chopped
– One medium yellow onion, diced
– A couple of cloves of garlic, minced
– About 4 cups of chicken broth
– 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
– 3 cups of fresh or frozen sweet corn kernels
– 1 pound of raw medium shrimp, peeled and deveined
– 1 cup of heavy cream
– A splash of olive oil
– A couple of tablespoons of all-purpose flour
– A generous pinch of salt and black pepper
Instructions
1. In a large skillet over medium heat, cook your chopped bacon until it’s crispy, about 8-10 minutes, then transfer it to your slow cooker, leaving the bacon fat in the pan.
2. Add a splash of olive oil to the same skillet, then toss in your diced onion, cooking until it’s soft and translucent, about 5 minutes. (Tip: This step builds flavor—don’t skip it!)
3. Stir in your minced garlic and cook for just 1 more minute until fragrant, then sprinkle in the flour and cook, stirring constantly, for another minute to make a roux.
4. Slowly whisk in 1 cup of the chicken broth until the mixture is smooth and thickened, then scrape everything from the skillet into your slow cooker.
5. Add the remaining 3 cups of chicken broth, your diced potatoes, and corn kernels to the slow cooker. Stir everything to combine.
6. Cover and cook on LOW for 3.5 hours, or until the potatoes are fork-tender. (Tip: Resist the urge to peek too often—it lets the heat escape!)
7. Stir in the raw shrimp and heavy cream. Cover and cook for an additional 30 minutes on LOW, just until the shrimp are pink and opaque.
8. Season the chowder with a generous pinch of salt and black pepper. (Tip: Always season at the end with creamy soups so you can adjust perfectly.)
9. Ladle the chowder into bowls and top with the reserved crispy bacon.
Now for the best part: this chowder is luxuriously creamy with a beautiful sweetness from the corn that plays so well against the smoky bacon and tender shrimp. I love serving it in big, crusty bread bowls for a truly decadent meal, or with a simple green salad on the side to keep things light.
Slow Cooker Shrimp Jambalaya
Last week, when my sister visited from New Orleans, she brought a craving for jambalaya that inspired this slow cooker version—perfect for busy December evenings when you want something comforting without hovering over the stove. I love how the shrimp stays tender while the rice soaks up all those spicy, smoky flavors, making it a cozy one-pot meal that practically cooks itself while you wrap gifts or sip cocoa.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
- 1 pound of large raw shrimp, peeled and deveined (I keep the tails on for extra flavor)
- 2 cups of long-grain white rice
- 1 yellow onion, diced
- 1 green bell pepper, chopped
- 3 celery stalks, sliced
- 4 cloves of garlic, minced
- 1 can (14.5 ounces) of diced tomatoes, with their juices
- 4 cups of chicken broth
- 2 tablespoons of olive oil
- 2 teaspoons of smoked paprika
- 1 teaspoon of dried thyme
- 1/2 teaspoon of cayenne pepper (adjust if you’re sensitive to heat!)
- 1 bay leaf
- A couple of splashes of hot sauce, like Tabasco
- Salt and freshly ground black pepper
Instructions
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the diced onion, chopped bell pepper, and sliced celery to the skillet, and sauté for 5–7 minutes until the vegetables soften and the onion turns translucent.
- Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to let it burn, as garlic can turn bitter quickly (tip: keep the heat medium to avoid scorching).
- Transfer the vegetable mixture to a 6-quart slow cooker.
- Pour in the diced tomatoes with their juices, chicken broth, smoked paprika, dried thyme, cayenne pepper, bay leaf, hot sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, and stir everything together until well combined.
- Add the rice to the slow cooker and stir to submerge it in the liquid.
- Cover the slow cooker with its lid and cook on the low setting for 3 hours and 30 minutes, until the rice is tender and has absorbed most of the liquid (tip: avoid peeking too often, as it lets heat escape and can extend cooking time).
- Uncover the slow cooker and gently fold in the raw shrimp, making sure they’re nestled into the mixture.
- Re-cover and cook on low for an additional 30 minutes, until the shrimp turn pink and opaque—check by cutting one open to ensure it’s no longer translucent inside (tip: overcooking shrimp makes them rubbery, so stick to this timing).
- Remove the bay leaf and discard it, then taste and adjust seasoning with more salt, pepper, or hot sauce if needed.
Here’s what makes this dish shine: the rice comes out fluffy yet slightly sticky, clinging to plump shrimp that burst with a hint of spice from the cayenne and hot sauce. Serve it straight from the slow cooker with a sprinkle of chopped parsley or a side of crusty bread to soak up the rich, tomato-based broth—it’s a festive twist that feels like a warm hug on a chilly winter night.
Honey Sriracha Shrimp Crockpot Bowl
My slow cooker has been my trusty kitchen sidekick for years, especially during busy holiday seasons when I want something flavorful without hovering over the stove. This Honey Sriracha Shrimp Crockpot Bowl is my latest obsession—it’s sweet, spicy, and so easy that I’ve made it three times this month already!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 2 hours
Ingredients
- A pound of large raw shrimp, peeled and deveined (I keep the tails on for extra flavor)
- A third of a cup of honey
- A quarter cup of soy sauce
- Two tablespoons of sriracha (adjust if you’re sensitive to heat!)
- Three cloves of garlic, minced
- A tablespoon of grated fresh ginger
- A splash of lime juice (about a tablespoon)
- A couple of cups of cooked jasmine rice
- Some chopped green onions and sesame seeds for garnish
Instructions
- In a medium bowl, whisk together the honey, soy sauce, sriracha, minced garlic, grated ginger, and lime juice until fully combined.
- Place the raw shrimp in your slow cooker and pour the honey-sriracha mixture over them, tossing gently to coat each piece evenly.
- Cover the slow cooker and cook on the low setting for 1 hour and 45 minutes to 2 hours, until the shrimp turn pink and opaque—avoid overcooking, as shrimp can get rubbery fast. Tip: If your slow cooker runs hot, check at 1.5 hours to prevent drying out.
- While the shrimp cooks, prepare the jasmine rice according to package directions, aiming for a fluffy texture.
- Once the shrimp are done, use a slotted spoon to transfer them to a plate, then pour the remaining sauce from the slow cooker into a small saucepan.
- Simmer the sauce over medium heat for 5 to 7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Tip: This step intensifies the flavors and gives the dish a glossy finish.
- Divide the cooked rice among four bowls, top with the shrimp, and drizzle the thickened sauce over everything.
- Garnish each bowl with chopped green onions and a sprinkle of sesame seeds just before serving. Tip: For extra crunch, add a handful of toasted peanuts or cashews on top.
That sticky-sweet glaze clings perfectly to the tender shrimp, with just enough heat from the sriracha to keep things interesting. Try serving it over a bed of crisp lettuce for a lighter twist, or pile it into tortillas for quick shrimp tacos—it’s versatile enough for any weeknight dinner!
Shrimp and Grits Crockpot Style
Having grown up in the South, I’ve always loved the comforting hug of a good shrimp and grits dish, but let’s be honest—standing over a stove isn’t always in the cards. That’s why I’ve perfected a crockpot version that lets the slow cooker do the heavy lifting while you relax. It’s the ultimate set-it-and-forget-it meal that still delivers all that rich, creamy goodness we crave.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 1 cup of stone-ground grits
- 4 cups of chicken broth
- 1 cup of shredded sharp cheddar cheese
- 4 slices of thick-cut bacon, chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced (I like red for a pop of color)
- 1 can (14.5 oz) of diced tomatoes, drained
- 2 tablespoons of butter
- A splash of hot sauce (optional, but I always add it!)
- Salt and black pepper to season
Instructions
- In a skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes, then transfer it to a paper towel-lined plate to drain, leaving about 1 tablespoon of bacon fat in the skillet.
- Add the diced onion, bell pepper, and minced garlic to the skillet and sauté until softened, about 5 minutes, stirring occasionally to prevent burning.
- Pour the chicken broth into your crockpot, then stir in the grits, sautéed vegetables, drained diced tomatoes, and half of the cooked bacon.
- Cover the crockpot and cook on low heat for 3 hours, stirring once halfway through to ensure the grits don’t stick to the bottom.
- After 3 hours, stir in the shredded cheddar cheese and butter until melted and creamy, which should take about 2 minutes of gentle mixing.
- Add the shrimp to the crockpot, arranging them in a single layer on top of the grits mixture, and cook on low heat for an additional 30 minutes, or until the shrimp turn pink and opaque.
- Season the dish with salt, black pepper, and a splash of hot sauce if using, then give it a final stir to combine everything evenly.
- Serve the shrimp and grits hot, garnished with the remaining crispy bacon on top.
This dish comes out with a luxuriously creamy texture from the slow-cooked grits, balanced by the savory bite of bacon and tender shrimp. The flavors meld beautifully in the crockpot, making it taste like it simmered all day—perfect for a cozy dinner with crusty bread on the side. Try topping it with extra cheese or a sprinkle of green onions for a fresh twist that’ll have everyone asking for seconds.
Crockpot Shrimp Scampi with Zucchini Noodles
Venturing into my kitchen on this chilly December evening, I realized I wanted something cozy yet light—enter my trusty Crockpot and a craving for seafood. As someone who loves minimizing cleanup, I’ve found that slow-cooking shrimp scampi with zucchini noodles is a game-changer for busy weeknights, letting the flavors meld while I tackle other tasks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 1 pound of large raw shrimp, peeled and deveined
– 4 medium zucchinis, spiralized into noodles
– 4 cloves of garlic, minced
– 1/2 cup of unsalted butter
– 1/4 cup of dry white wine (like a Sauvignon Blanc)
– 2 tablespoons of fresh lemon juice
– A splash of olive oil
– A couple of pinches of red pepper flakes
– 1/4 cup of grated Parmesan cheese
– A handful of fresh parsley, chopped
– Salt and black pepper, as needed
Instructions
1. Plug in your Crockpot and set it to the low heat setting.
2. Add the 1/2 cup of unsalted butter to the Crockpot, letting it melt for about 5 minutes until fully liquid.
3. Stir in the 4 cloves of minced garlic and cook for 2 minutes until fragrant, being careful not to burn it—garlic can turn bitter if overcooked.
4. Pour in the 1/4 cup of dry white wine and 2 tablespoons of fresh lemon juice, mixing well to combine.
5. Season the mixture with a couple of pinches of red pepper flakes, salt, and black pepper, then let it simmer for 10 minutes to develop the flavors.
6. Add the 1 pound of raw shrimp to the Crockpot, arranging them in a single layer to ensure even cooking.
7. Cover the Crockpot and cook on low for 1 hour and 30 minutes, checking at the 1-hour mark—the shrimp should turn pink and opaque, not rubbery.
8. While the shrimp cooks, spiralize the 4 medium zucchinis into noodles using a spiralizer or julienne peeler.
9. In a large skillet over medium-high heat, add a splash of olive oil and sauté the zucchini noodles for 3-4 minutes until just tender but still al dente, which prevents them from getting mushy.
10. Once the shrimp is done, gently stir in the sautéed zucchini noodles and 1/4 cup of grated Parmesan cheese until well coated.
11. Garnish with a handful of chopped fresh parsley before serving.
Rely on this dish for its tender shrimp and crisp zucchini noodles that soak up the buttery, garlicky sauce beautifully. I love serving it straight from the Crockpot with an extra sprinkle of Parmesan and a side of crusty bread to mop up every last drop—it’s a comforting yet light meal that always impresses guests.
Mediterranean Shrimp and Chickpea Crockpot Stew
Between holiday chaos and chilly evenings, I’ve been craving something cozy yet vibrant—enter this Mediterranean-inspired crockpot stew that practically cooks itself while I wrap gifts or binge a show. It’s my go‑to when I want a healthy, hands‑off meal that still feels special, and the blend of shrimp and chickpeas always hits the spot.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A couple of tablespoons of olive oil
– One yellow onion, diced
– Three garlic cloves, minced
– Two 15‑ounce cans of chickpeas, drained and rinsed
– A 28‑ounce can of crushed tomatoes
– A cup of vegetable broth
– A tablespoon of smoked paprika
– A teaspoon of dried oregano
– A pinch of red pepper flakes
– A pound of large shrimp, peeled and deveined
– A big handful of fresh parsley, chopped
– A squeeze of lemon juice
Instructions
1. Pour the olive oil into your crockpot insert and turn it to the sauté setting on high.
2. Add the diced onion and cook, stirring occasionally, for about 5 minutes until it’s soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—don’t let it burn!
4. Tip in the drained chickpeas, crushed tomatoes, vegetable broth, smoked paprika, dried oregano, and red pepper flakes.
5. Give everything a good stir to combine, then cover the crockpot and set it to cook on low for 4 hours. (Tip: If you’re short on time, you can cook it on high for 2 hours instead.)
6. After 4 hours, uncover the crockpot and stir in the shrimp.
7. Re‑cover and cook on low for another 15–20 minutes, just until the shrimp turn pink and opaque. (Tip: Avoid overcooking the shrimp, or they’ll get rubbery—check them at 15 minutes.)
8. Turn off the crockpot and stir in the chopped parsley and a squeeze of lemon juice. (Tip: The lemon brightens all the flavors, so don’t skip it!)
9. Ladle the stew into bowls and serve hot.
You’ll love the tender shrimp nestled in the hearty, tomato‑based broth with creamy chickpeas—it’s subtly smoky from the paprika and fresh from the parsley. Yes, this stew is fantastic over a bed of couscous or with crusty bread for dipping, and leftovers taste even better the next day as the flavors meld together.
Shrimp and Mushroom Risotto in the Crockpot
Gathering around the slow cooker on a busy weeknight has become my favorite kitchen ritual—it’s like having a sous chef that does all the heavy lifting while I tackle my endless to-do list. This Shrimp and Mushroom Risotto is my go-to when I crave something creamy and comforting without the constant stirring, and it’s perfect for those chilly evenings when you just want to cozy up with a bowl of goodness. I love how the flavors meld together effortlessly, making it feel like a fancy dinner with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 1 cup of Arborio rice
– 4 cups of chicken broth
– 1 pound of raw shrimp, peeled and deveined
– 8 ounces of cremini mushrooms, sliced
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 1/2 cup of dry white wine
– 1/2 cup of grated Parmesan cheese
– 2 tablespoons of unsalted butter
– A splash of olive oil
– A couple of fresh thyme sprigs
– Salt and black pepper
Instructions
1. Heat a splash of olive oil in a skillet over medium heat until it shimmers, about 1 minute.
2. Add the finely chopped onion and minced garlic to the skillet, sautéing until softened and fragrant, approximately 5 minutes.
3. Stir in the sliced cremini mushrooms, cooking until they release their juices and turn golden brown, about 7-8 minutes.
4. Transfer the onion, garlic, and mushroom mixture to the crockpot insert.
5. Pour in the Arborio rice and chicken broth, stirring to combine all ingredients evenly.
6. Add the dry white wine, fresh thyme sprigs, salt, and black pepper to the crockpot, mixing gently.
7. Cover the crockpot with its lid and cook on low heat for 1 hour and 30 minutes, until the rice is tender and has absorbed most of the liquid.
8. Uncover the crockpot and stir in the raw shrimp, cooking for an additional 15 minutes on low heat until the shrimp turn pink and opaque.
9. Remove the thyme sprigs and discard them.
10. Stir in the grated Parmesan cheese and unsalted butter until melted and creamy, about 2 minutes.
11. Serve the risotto immediately while hot.
Delightfully creamy with a subtle briny kick from the shrimp, this risotto has a velvety texture that clings to every spoonful. I often top it with extra Parmesan and a sprinkle of fresh parsley for a pop of color, or pair it with a crisp green salad to balance the richness—it’s a dish that feels indulgent yet surprisingly simple to pull off.
Slow Cooker Shrimp Etouffee
Finally, after years of trying to perfect a hands-off version of this Louisiana classic, I’ve landed on a slow cooker shrimp etouffee that’s become my go-to for busy weeknights and cozy gatherings alike. It’s the kind of dish that fills the house with the most incredible aroma, promising a rich, comforting meal with minimal fuss—perfect for when you want something special without spending all day in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
- A couple of tablespoons of unsalted butter
- One large yellow onion, finely chopped
- A green bell pepper, diced
- A couple of celery stalks, chopped
- Three cloves of garlic, minced
- A quarter cup of all-purpose flour
- Two cups of chicken broth
- A 14.5-ounce can of diced tomatoes, undrained
- A couple of bay leaves
- A teaspoon of dried thyme
- A teaspoon of paprika
- A quarter teaspoon of cayenne pepper (adjust if you like it spicy!)
- Salt and black pepper, as needed
- One and a half pounds of large raw shrimp, peeled and deveined
- A handful of fresh parsley, chopped
- Cooked white rice, for serving
Instructions
- Melt 2 tablespoons of unsalted butter in a large skillet over medium heat, about 2 minutes until bubbly.
- Add 1 chopped yellow onion, 1 diced green bell pepper, and 2 chopped celery stalks to the skillet, cooking for 8-10 minutes until softened, stirring occasionally.
- Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Sprinkle 1/4 cup of all-purpose flour over the vegetables, stirring constantly for 2 minutes to form a roux—it should turn a light golden brown. Tip: Keep stirring to prevent burning, which can make the roux taste bitter.
- Gradually whisk in 2 cups of chicken broth until smooth, then transfer everything to a 6-quart slow cooker.
- Add 1 can of undrained diced tomatoes, 2 bay leaves, 1 teaspoon of dried thyme, 1 teaspoon of paprika, 1/4 teaspoon of cayenne pepper, and salt and black pepper to the slow cooker, stirring to combine.
- Cover and cook on LOW for 3.5 hours, until the sauce has thickened slightly. Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.
- Add 1.5 pounds of raw shrimp to the slow cooker, stirring gently to submerge them in the sauce.
- Cover and cook on LOW for an additional 30 minutes, until the shrimp are pink and opaque. Tip: Don’t overcook the shrimp, as they can become rubbery—check them at 25 minutes to be safe.
- Discard the bay leaves, stir in a handful of chopped fresh parsley, and serve immediately over cooked white rice.
Unbelievably rich and velvety, this etouffee boasts a deep, savory flavor with just a hint of heat from the cayenne, perfectly coating the tender shrimp. I love how the slow cooker melds the spices into a luxurious sauce that’s ideal for spooning over fluffy rice—sometimes I’ll even ladle it over crusty bread for a hearty twist. It’s a dish that feels indulgent yet effortless, sure to become a staple in your rotation.
Shrimp and Black Bean Crockpot Tacos
A cozy winter evening last week had me craving something hands-off yet festive, so I turned to my trusty slow cooker for these shrimp and black bean tacos—perfect for holiday gatherings or lazy weeknights when you want maximum flavor with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– A pound of large raw shrimp, peeled and deveined
– A 15-ounce can of black beans, rinsed and drained
– A 14.5-ounce can of diced tomatoes with green chilies
– A cup of frozen corn kernels
– A medium yellow onion, diced
– A couple of cloves of garlic, minced
– A tablespoon of chili powder
– A teaspoon of ground cumin
– A splash of lime juice (about 2 tablespoons)
– A quarter cup of chopped fresh cilantro
– Salt to season
– 12 small corn tortillas
– Your favorite taco toppings like shredded cheese, avocado, or sour cream
Instructions
1. In your crockpot, combine the rinsed black beans, diced tomatoes with green chilies, frozen corn, diced yellow onion, minced garlic, chili powder, ground cumin, and a pinch of salt. Stir everything together until well mixed. Tip: Rinsing the black beans helps reduce sodium and keeps the sauce from getting too thick.
2. Place the raw shrimp on top of the bean mixture in the crockpot, arranging them in a single layer if possible. Cover with the lid.
3. Cook on LOW heat for 2 hours. Tip: Avoid cooking on HIGH as shrimp can become rubbery; LOW heat ensures they stay tender and juicy.
4. After 2 hours, check that the shrimp are pink and opaque. If not, cook for an additional 15 minutes, but do not exceed 2.5 hours total.
5. Turn off the crockpot and stir in the lime juice and chopped cilantro. Tip: Adding lime juice at the end preserves its bright, fresh flavor instead of cooking it out.
6. Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.
7. To serve, spoon the shrimp and black bean mixture onto the warmed tortillas, and top with your favorite taco toppings like shredded cheese, avocado, or sour cream.
Finally, these tacos boast a delightful mix of tender shrimp and hearty beans in a slightly spicy tomato sauce. For a fun twist, try serving them as taco bowls over rice or with a side of crispy tortilla chips for scooping up every last bit.
Crockpot Shrimp Alfredo with Broccoli
Usually, when I think of Crockpot meals, I imagine hearty stews or roasts—not creamy pasta dishes. But this Crockpot Shrimp Alfredo with Broccoli has become my go-to for busy weeknights, especially during the holiday rush when I’m juggling gift-wrapping and last-minute errands. It’s a lifesaver that feels indulgent without the fuss, and the broccoli adds a pop of color and nutrition that makes me feel a little less guilty about all that cream.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 1 pound of large raw shrimp, peeled and deveined (I keep the tails on for presentation, but you can remove them if you prefer)
– 3 cups of broccoli florets, cut into bite-sized pieces
– 1 pound of fettuccine pasta
– 4 cups of heavy cream (yes, it’s rich, but trust me on this!)
– 1 cup of grated Parmesan cheese, plus extra for serving
– 4 cloves of garlic, minced (I always use fresh—it makes a huge difference)
– 2 tablespoons of unsalted butter
– A splash of olive oil for sautéing
– A couple of pinches of salt and black pepper
– 1 teaspoon of dried Italian seasoning
Instructions
1. In a large skillet over medium heat, add a splash of olive oil and 2 tablespoons of unsalted butter, melting them together until bubbly, about 1–2 minutes.
2. Add 4 cloves of minced garlic to the skillet and sauté until fragrant, approximately 30 seconds, being careful not to burn it—burnt garlic can turn bitter.
3. Pour 4 cups of heavy cream into the skillet, stirring gently to combine with the garlic mixture, then transfer everything to your Crockpot.
4. Stir in 1 cup of grated Parmesan cheese, 1 teaspoon of dried Italian seasoning, and a couple of pinches of salt and black pepper into the Crockpot until well blended.
5. Cover the Crockpot and cook on low heat for 1 hour and 30 minutes, allowing the sauce to thicken slightly—resist the urge to peek too often, as it helps maintain the temperature.
6. While the sauce cooks, bring a large pot of salted water to a rolling boil and cook 1 pound of fettuccine pasta according to package directions until al dente, usually 8–10 minutes, then drain and set aside.
7. After 1 hour and 30 minutes, add 3 cups of broccoli florets to the Crockpot, stirring to coat them in the sauce, and cook for an additional 20 minutes until tender-crisp.
8. Add 1 pound of raw shrimp to the Crockpot, stirring gently to submerge them, and cook for 10 more minutes until the shrimp turn pink and opaque—overcooking can make them rubbery, so keep an eye on the time.
9. Toss the cooked fettuccine into the Crockpot, mixing everything together until the pasta is evenly coated with the creamy Alfredo sauce.
Buttery and rich, this dish has a velvety texture that clings to every strand of pasta, with the broccoli adding a slight crunch and the shrimp bringing a sweet, savory bite. I love serving it straight from the Crockpot for a cozy family dinner, garnished with extra Parmesan and a sprinkle of fresh parsley if I have it on hand—it’s comfort food at its finest, perfect for those chilly December evenings.
Teriyaki Shrimp and Pineapple Crockpot Stir-Fry
Every time I’m craving something tropical but don’t want to stand over a hot stove, this teriyaki shrimp and pineapple crockpot stir-fry becomes my go-to. It’s the perfect blend of sweet and savory that comes together with minimal effort—ideal for busy weeknights or lazy weekends when you just want to toss everything in and let the slow cooker work its magic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
- 1 pound of large raw shrimp, peeled and deveined
- 2 cups of fresh pineapple chunks (about half a pineapple)
- 1 red bell pepper, sliced into thin strips
- 1 small yellow onion, thinly sliced
- 3 cloves of garlic, minced
- 1/2 cup of teriyaki sauce (I like a store-bought one for convenience)
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 teaspoon of grated fresh ginger
- A splash of vegetable oil for sautéing
- Cooked white rice for serving
- A couple of green onions, sliced for garnish
Instructions
- Heat a splash of vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the sliced onion and red bell pepper to the skillet, and sauté for 5-7 minutes until they start to soften and get a bit of color. Tip: Sautéing the veggies first adds depth of flavor you can’t get from just slow cooking.
- Stir in the minced garlic and grated ginger, and cook for 1 more minute until fragrant.
- Transfer the sautéed veggies to your crockpot insert.
- Add the fresh pineapple chunks, teriyaki sauce, soy sauce, and honey to the crockpot, and stir everything together until well combined.
- Cover the crockpot and cook on HIGH for 1 hour and 30 minutes. Tip: Using HIGH heat helps the pineapple break down slightly and infuse the sauce without overcooking the shrimp later.
- After 1 hour and 30 minutes, add the raw shrimp to the crockpot, gently stirring to submerge them in the sauce.
- Cover and cook on HIGH for an additional 30 minutes, or until the shrimp are pink, opaque, and firm to the touch. Tip: Don’t overcook the shrimp—they go from perfect to rubbery fast, so check at 25 minutes.
- Serve the stir-fry hot over cooked white rice, garnished with sliced green onions.
The shrimp stay wonderfully tender, while the pineapple caramelizes into a sticky-sweet glaze that clings to every bite. I love scooping it over a bed of fluffy rice to soak up all that teriyaki goodness, and it’s even better the next day if you have leftovers—just reheat gently to keep the shrimp from toughening up.
Shrimp and Potato Crockpot Chowder
Last week, when the temperature dropped and my family was craving something cozy, I turned to my trusty slow cooker for this comforting shrimp and potato chowder—it’s become our go-to for busy weeknights because it practically cooks itself while filling the house with the most inviting aroma.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
- 1 pound of raw shrimp, peeled and deveined
- 4 medium russet potatoes, diced into ½-inch cubes
- 1 yellow onion, finely chopped
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 1 cup of heavy cream
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 teaspoon of smoked paprika
- ½ teaspoon of dried thyme
- A couple of bay leaves
- Salt and black pepper, to season
- A handful of fresh parsley, chopped for garnish
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter until it’s bubbling slightly, about 1–2 minutes.
- Add the chopped onion and cook, stirring occasionally, until it turns translucent and soft, roughly 5 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant—be careful not to let it burn, as garlic can turn bitter quickly.
- Sprinkle 2 tablespoons of all-purpose flour over the onion mixture and stir constantly for 2 minutes to form a roux, which will help thicken the chowder later.
- Transfer the onion mixture to your crockpot insert.
- Add the diced potatoes, 4 cups of chicken broth, 1 teaspoon of smoked paprika, ½ teaspoon of dried thyme, and the bay leaves to the crockpot.
- Season with a generous pinch of salt and black pepper, then stir everything together until well combined.
- Cover the crockpot and cook on low heat for 3.5 hours, until the potatoes are fork-tender—this slow simmer allows the flavors to meld beautifully.
- In the last 30 minutes of cooking, add the raw shrimp to the crockpot and stir gently to submerge them in the liquid.
- Pour in 1 cup of heavy cream and stir to incorporate, then cover and cook for the remaining 30 minutes until the shrimp are pink and opaque, indicating they’re fully cooked.
- Remove and discard the bay leaves, then taste and adjust seasoning if needed—I sometimes add an extra pinch of paprika for a smoky kick.
- Ladle the chowder into bowls and garnish with chopped fresh parsley for a pop of color and freshness.
Zesty and creamy, this chowder has a velvety texture with tender potatoes and succulent shrimp in every bite. I love serving it with crusty bread for dipping, or for a fun twist, top it with crispy bacon bits or a sprinkle of cheddar cheese to make it extra indulgent on chilly evenings.
Slow Cooker Shrimp and Sausage Gumbo
Finally, after years of trying to perfect a gumbo that doesn’t require constant stirring, I’ve landed on this slow cooker version that’s become my go-to for busy weeknights and cozy gatherings alike. It’s packed with flavor and practically cooks itself, letting you focus on the fun part—enjoying it with friends and family. Trust me, once you try this set-it-and-forget-it method, you’ll never look back!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 1 pound of andouille sausage, sliced into half-inch rounds
– 1 large yellow onion, diced
– 1 green bell pepper, chopped
– 2 celery stalks, chopped
– 3 cloves of garlic, minced
– 1 can (14.5 ounces) of diced tomatoes, with their juices
– 4 cups of chicken broth
– ½ cup of all-purpose flour
– ½ cup of vegetable oil
– 2 bay leaves
– 1 teaspoon of dried thyme
– 1 teaspoon of smoked paprika
– A couple of dashes of hot sauce
– Salt and freshly ground black pepper
– Cooked white rice, for serving
– Chopped green onions, for garnish
Instructions
1. In a large skillet over medium-high heat, heat the vegetable oil until it shimmers, about 2 minutes.
2. Gradually whisk in the all-purpose flour to form a roux, cooking and stirring constantly until it turns a deep chocolate brown, which should take 15–20 minutes—be patient here to avoid burning!
3. Add the diced onion, chopped green bell pepper, and chopped celery to the skillet, stirring to coat in the roux, and cook for 5 minutes until softened.
4. Stir in the minced garlic and cook for 1 more minute until fragrant.
5. Transfer the vegetable mixture from the skillet to your slow cooker.
6. Add the sliced andouille sausage, canned diced tomatoes with juices, chicken broth, bay leaves, dried thyme, smoked paprika, hot sauce, salt, and black pepper to the slow cooker, stirring to combine.
7. Cover and cook on low heat for 5 hours, until the flavors meld and the sausage is tender.
8. In the last 30 minutes of cooking, stir in the peeled and deveined shrimp, making sure they’re submerged in the liquid.
9. After 30 minutes, check that the shrimp are pink and opaque, then discard the bay leaves and adjust seasoning if needed.
10. Serve the gumbo hot over cooked white rice, garnished with chopped green onions.
Key to this dish’s magic is how the slow cooking melds the smoky sausage and tender shrimp into a rich, velvety broth that’s perfect for sopping up with rice. I love how the heat from the andouille balances with the sweet shrimp, creating layers of flavor in every spoonful. For a fun twist, try serving it in bread bowls or with a side of crusty French bread to dunk—it’s comfort food at its finest!
Crockpot Shrimp and Spinach Lasagna
Kicking off the holiday cooking marathon, I’m all about cozy, hands-off meals that let me enjoy the festivities—like this Crockpot Shrimp and Spinach Lasagna, which has become my go-to for feeding a crowd without the fuss. It’s a creamy, savory twist on classic lasagna that practically makes itself while I wrap gifts or sip cocoa, and trust me, the aroma alone will have everyone hovering in the kitchen!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A 24-ounce jar of marinara sauce (I grab my favorite store-bought kind to save time)
– A 15-ounce container of ricotta cheese
– A couple of cups of shredded mozzarella cheese
– A 10-ounce package of frozen chopped spinach, thawed and squeezed dry
– A pound of raw medium shrimp, peeled and deveined
– 9 no-boil lasagna noodles
– A splash of olive oil
– A teaspoon of dried oregano
– A pinch of salt and black pepper
Instructions
1. Lightly grease the inside of your Crockpot with a splash of olive oil to prevent sticking—this little trick saves cleanup later!
2. Spread about half a cup of marinara sauce evenly over the bottom of the Crockpot.
3. Arrange 3 no-boil lasagna noodles in a single layer over the sauce, breaking them if needed to fit.
4. In a medium bowl, mix the ricotta cheese, thawed spinach, dried oregano, a pinch of salt, and black pepper until well combined.
5. Spoon one-third of the ricotta mixture over the noodles, spreading it gently with a spatula.
6. Scatter one-third of the shrimp evenly over the ricotta layer.
7. Sprinkle one-third of the mozzarella cheese over the shrimp.
8. Repeat steps 2–7 two more times to create two additional layers, ending with a final layer of marinara sauce and mozzarella on top.
9. Cover the Crockpot with its lid and cook on LOW heat for 4 hours, until the noodles are tender and the cheese is bubbly—avoid peeking too often to keep the heat steady.
10. Let the lasagna sit, uncovered, for 15 minutes after cooking to set up nicely for slicing.
11. Serve warm, using a spatula to lift out portions without breaking them apart.
What I love most is how the shrimp stays tender and juicy, while the spinach adds a fresh, earthy balance to the rich, cheesy layers. For a festive touch, I sometimes garnish it with chopped parsley or serve alongside a crisp green salad—it’s comfort food that feels special enough for any holiday table!
Shrimp and Tomato Basil Soup in the Crockpot
A cozy, hands-off soup is my go-to during the holiday hustle, and this slow-cooked shrimp and tomato basil version is a lifesaver. I love letting the crockpot do all the work while I wrap gifts or tackle last-minute errands—it fills the house with the most incredible aroma that feels like a warm hug.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced up small
– Four cloves of garlic, minced (I always add an extra one because I love garlic!)
– Two 28-ounce cans of crushed tomatoes
– Four cups of chicken broth (or vegetable broth if you prefer)
– A heaping tablespoon of dried basil
– A teaspoon of dried oregano
– A good pinch of red pepper flakes for a little kick
– One and a half pounds of large raw shrimp, peeled and deveined
– A big handful of fresh basil leaves, chopped
– Salt and freshly ground black pepper
Instructions
1. Pour the olive oil into your crockpot insert and turn it to the high setting to let it warm up for a minute.
2. Add the diced onion and minced garlic to the crockpot. Give it a quick stir and let it cook on high for about 30 minutes, just until the onion starts to soften and smell fragrant—this little head-start builds a great flavor base.
3. Tip in both cans of crushed tomatoes and the chicken broth, then stir everything together until well combined.
4. Sprinkle in the dried basil, dried oregano, red pepper flakes, and a good teaspoon each of salt and pepper. Stir again.
5. Cover the crockpot with the lid and cook on the low setting for 3 hours. The soup should be gently bubbling and the flavors will have melded beautifully.
6. After 3 hours, add the raw shrimp directly into the hot soup. Gently push them down so they’re submerged.
7. Re-cover the crockpot and cook on low for exactly 30 more minutes. The shrimp are done when they turn pink and opaque all the way through—overcooking makes them rubbery, so set a timer!
8. Turn off the crockpot and stir in the chopped fresh basil. Let it sit for 5 minutes to wilt into the soup.
9. Taste the soup and add more salt or pepper if you think it needs it. I usually add another pinch of salt at this stage.
Hearty and vibrant, this soup has a rich, velvety tomato broth with plump, tender shrimp in every spoonful. I love serving it in big, deep bowls with a thick slice of crusty bread for dipping, or you could spoon it over a bed of cooked rice or orzo to make it even more filling for a winter dinner.
Summary
Perfect for those hectic evenings, these 20 shrimp crockpot recipes offer effortless, tasty meals that practically cook themselves. We hope you find a new family favorite! Give one a try this week, and let us know which recipe you loved most in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other busy cooks discover these delicious ideas.
