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, 1/2 cup of butter, and my old slow cooker humming along while I catch up on life. Try our Slow Cooker 4-Ingredient Garlic Butter Shrimp next.
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. If you like this, you'll love our 4-Ingredient Creamy Garlic Butter Shrimp.
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
- 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)
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. For another easy option, see our Just Throw Shrimp in a Slow Cooker with These 4 Things. Seriously, You’ll Think About It in the Shower Later..
More easy dinners you might like
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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 the melted butter, garlic, Italian seasoning, and salt. 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 1.5–2 hours. Check around the 1.5-hour mark — shrimp cook fast, so don’t wander too far. You want them pink and opaque.
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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. You might also like our Famous Red Lobster Shrimp Scampi.
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: Serve with lemon wedges if desired, as suggested in the recipe card.
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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. Try our Baked Shrimp in Lemon Butter Sauce next.
Take care, eat well, and remember: sometimes a slow cooker and a stick of butter can work wonders If you like this, you'll love our Baked Cajun Shrimp.
Slow Cooker 5-Ingredient Garlic Butter Shrimp
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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
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
