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Dinner that basically makes itself — while you do literally anything else.
There’s a good chance I owe my sanity to this recipe. Some folks swear by yoga or those fancy weighted blankets — me? I trust a pound of shrimp, half a stick of butter, and my old slow cooker humming along while I catch up on life.
Years ago, I threw this together on a whim — the fridge was bare except for a bag of shrimp I’d meant to use for a “special dinner” (ha!), and a stick of butter that I always, always have on hand. I still remember setting the table with mismatched napkins and feeling downright fancy when the house started to smell like a little seaside bistro.
The best part? You get to feel like you fussed, when you didn’t fuss at all.
Why You’ll Love This One
If you’re anything like me — juggling kids, work, pets, and the occasional surprise phone call from an old friend — you need recipes that behave. Here’s why this one’s a keeper:
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Five ingredients. That’s it.
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Cooks itself while you ignore it.
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Smells so good, folks think you did something special.
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Works with rice, salad, pasta — whatever’s handy.
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Tastes like you went out to dinner… except you didn’t.
What You’ll Need
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1 pound large shrimp, peeled and deveined (I buy frozen, thawed in a bowl of cold water — easy peasy)
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1/2 cup unsalted butter, melted (use the real stuff, trust me)
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4 garlic cloves, minced (or more if you measure garlic with your soul)
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1 tablespoon fresh lemon juice (or that squeeze bottle — I won’t tell)
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Good pinch of salt & pepper
Tiny note: I like a dash of smoked paprika sometimes. Totally optional.
How to Make It — No Fuss, All Flavor
Alright, ready? This is the part where you’ll wonder if you missed something. You didn’t. It’s just that simple.
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Shrimp first: Toss those pretty little shrimp right into your slow cooker. If they’re still a little wet from thawing, that’s fine — just pat them dry-ish.
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Mix the magic: Grab a small bowl, whisk together that melted butter, garlic, lemon juice, salt, and pepper. Take a sniff — doesn’t it already smell dreamy?
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Pour it on: Drizzle that buttery goodness all over the shrimp. Give ‘em a quick stir to make sure nobody’s left out.
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Cover & forget: Lid on. Set it to LOW for about 1–2 hours. Check around the 1-hour mark — shrimp cook fast, so don’t wander too far. You want them pink, juicy, and just cooked through.
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Serve it up: Spoon those beauties over warm rice, twirl them with pasta, or pile them on a salad if you’re feeling virtuous. And for heaven’s sake, pour that extra garlic butter over the top — waste not, want not!
What Goes With It?
I usually scoop these shrimp over a big bowl of fluffy white rice. Sometimes, when I’m feeling all “weeknight fancy,” I toss them with linguine and a splash of pasta water for a quick scampi vibe.
A crisp green salad — maybe with a squeeze of lemon — is perfect for cutting through all that rich, garlicky goodness. And a chunk of crusty bread to mop up the sauce? Non-negotiable in my book.
Leftovers? Lucky You.
If you’re blessed with leftovers, tuck them into an airtight container and pop ‘em in the fridge. They’re best within a day or two — shrimp wait for no one. To reheat, do it low and slow in a pan with a tiny splash of broth or butter. Microwaving works too, just don’t blast ‘em to rubber.
Little Tweaks & Twists
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Heat lovers: A pinch of red pepper flakes does wonders.
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Herb fans: Sprinkle chopped parsley or cilantro before serving — looks pretty too.
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Tart twist: Try lime juice instead of lemon if that’s what’s rolling around your fridge.
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A splash of white wine: Adds a fancy touch — like you’re on vacation, even if you’re not.
Before You Head Back to Life…
Listen — I know weeknights can be a mess of emails, carpool lines, and that weird pile of mail you swear you’ll sort tomorrow. But I promise, this shrimp makes it all feel a little easier.
If you make it, come back and tell me how you liked it — or how you made it your own. Did you sneak in extra garlic? Pour the sauce on bread and call it dinner? No judgment here.
Take care, eat well, and remember: sometimes a slow cooker and a stick of butter can work wonders
Slow Cooker 5-Ingredient Garlic Butter Shrimp
Ingredients
- 1 lb shrimp peeled and deveined
- 1/2 cup unsalted butter melted
- 5 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp salt or to taste
Instructions
- Add the peeled and deveined shrimp to the slow cooker.
- Pour the melted butter over the shrimp.
- Add minced garlic, Italian seasoning, and salt. Stir to coat evenly.
- Cover and cook on low for 1.5 to 2 hours, or until shrimp are pink and opaque.
- Stir before serving. Garnish with fresh parsley or lemon wedges if desired.
Notes
Nutrition