The slow cooker might not be the first tool you think of for cooking shrimp, but it works well when you pick the right meals.
We’ll cover a few best practices and basics, and then jump into a recipe list.
Can you cook shrimp in a slow cooker?
Yes, you can cook shrimp in a slow cooker. The trick is to add them toward the end of the process to avoid overcooking. You can also sear them before adding them to the pot for extra flavor, if they are thawed.
The only catch is the flavor won’t be throughout your dish, outside of the shrimp themselves. If you want more shrimp flavor, consider adding the shells and tails in a cheesecloth that you can remove at the end of cooking, and/or using shrimp stock.
Can you put frozen shrimp in a crockpot?
Yes, you can put frozen shrimp in a crock-pot. You can season easier when the shrimp is thawed, but you can add frozen shrimp 30-45 minutes before the end of your slow cooker recipe and wait until they are pink and opaque for similar results.
There is also nothing stopping you from adding shrimp at the beginning of a slow cooker recipe, but shrimp is easy to overcook, and you may end up with a tougher texture. For some, the convenience of being able to throw in everything at once will be worth it. I know I’m guilty, depending on the day. Many recipes use 90 minutes to 2 hours on high or 3-4 hours on low when cooking shrimp, for context.
12 easy crock-pot shrimp recipes
Here’s a selection of slow cooker recipes that work well with both frozen and thawed shrimp:
1. Crockpot shrimp scampi
For a simplified take on an Italian favorite, this recipe from The Magical Slow Cooker simmers frozen shrimp in a buttery garlic sauce with lemon and a splash of white wine. The low-and-slow approach keeps the shrimp tender while allowing the sauce to develop depth. Served over pasta or zucchini noodles, it’s a good weeknight option that feels elevated. Add fresh parsley or parmesan at the end for a final layer of flavor.
2. Crockpot seafood gumbo
This gumbo from Food.com starts with sausage, vegetables, and aromatics cooked down in the slow cooker. Shrimp go in last, absorbing the broth. Ladle this over white rice for a balanced, no-fuss Southern meal.
3. Slow cooker creole garlic shrimp
This recipe from The Spruce Eats simmers the shrimp in a butter-heavy sauce loaded with garlic and homemade Creole seasoning. Serve with crusty bread or over angel hair.
4. Slow cooker BBQ shrimp
5 Dollar Dinners offers a stripped-down version of New Orleans-style BBQ shrimp. A base of butter, lemon, Worcestershire, and Cajun seasoning is made before peeled shrimp are stirred in at the end. This recipe is minimal effort and cleanup, and ideal with rice or bread.
5. Crock pot shrimp jambalaya
This slow cooker jambalaya from Eating on a Dime layers sausage, vegetables, and rice with pantry spices for a deep base. Great for feeding a crowd or prepping meals ahead.
6. Lemon shrimp linguini in the crock pot
From Home with Grace and Joy, this pasta dish is made directly in the slow cooker — no boiling required. Broth, garlic, and olive oil are used to cook the pasta, while shrimp and lemon are added toward the end for a bright, clean finish. Use fresh herbs or parmesan to round it out.
7. Crock pot fire-roasted shrimp tacos
Cotter Crunch uses fire-roasted tomatoes, chipotle, and lime to create a smoky, slightly spicy taco filling. Then, shrimp are added at the end. Tuck the mixture into warm tortillas and top with cabbage or avocado.
8. Crock pot shrimp boil
This simplified boil from The Country Cook staggers the cooking: potatoes and corn go first, sausage follows, and shrimp are added during the final 20–30 minutes. A broth flavored with Old Bay, lemon, and garlic pulls everything together. It’s a cleaner, indoor-friendly version of the backyard classic. Serve straight from the pot with melted butter.
9. Slow cooker coconut shrimp curry
In this recipe from A Kitchen Fable, a coconut milk base is layered with garlic, ginger, and curry spices. The long simmer builds flavor, while the final addition of shrimp keeps the dish delicate and sweet. The result is a smooth, mild curry that pairs well with jasmine rice.
10. Slow cooker seafood stew
This stew from I Heart Naptime leans on tomato, wine, and herbs for its slow-cooked broth. Shrimp, scallops, and white fish are added in stages to avoid breaking apart. The end result is clean, briny, and full of flavor. Perfect for when you want seafood without standing over the stove.
11. Homemade shrimp tock
My Forking Life walks through a precise method for building shrimp stock from leftover shells and heads. Onion, celery, and garlic support the base, simmered gently for one hour. Use the stock to add depth to risottos, stews, and chowders.
12. Slow cooker cajun corn and shrimp chowder
This chowder recipe from Slow Cooker Gourmet layers potatoes, corn, and Cajun spices in a rich broth, with a nice bit of heavy cream. It’s hard to go wrong with that!
Why should you use a crock-pot for shrimp?
There are a few good reasons why cooking shrimp in a crock-pot is worth considering.
It’s hands-off and stress-free
Crock-pots shine when you want dinner to take care of itself. With shrimp, it’s not quite “set it and forget it” all day, but it’s still incredibly low-effort. You can toss in frozen or thawed shrimp toward the end of a slow-cooked broth or sauce and let it gently poach until perfectly tender.
It’s surprisingly good
Poached or simmered shrimp in a slow cooker take on a soft, juicy texture that’s ideal for soups, curries, or saucy rice dishes. And because shrimp cook quickly, they soak up flavor fast. Add them during the last 20–30 minutes and let the heat of the crock-pot do the work.
You can take it in any direction
Want something coastal and Cajun? Add some Creole seasoning, a little sausage, and finish with rice. Craving something Thai? Simmer it in coconut milk with curry paste and lime. Need a quick pasta topper? Cook a garlicky tomato base in the crock-pot, then stir in shrimp at the end.
You can also decide how one-pot you want to go. Toss in potatoes, corn, or beans to turn it into a stew, or keep the shrimp separate and plate it over fresh rice, noodles, or crusty bread. Either way, it’s minimal effort.
How to cook shrimp in a crockpot
Here are the basics. You start with a foundation and stagger your vegetables and proteins until you are ready to eat. Here’s an idea of the different cooking times for various ingredients:
Start with base ingredients:
- Aromatics (onions, celery, garlic): 4-6 hours on low
- Root vegetables: 4-6 hours on low
- Rice or grains: 2-3 hours on low
- Sauces and broths: Start to finish
- Broth and/or oil
Add these first, along with salt and other seasonings, excluding fresh herbs. Cook for a few hours, and then add your shrimp toward the end:
Add frozen shrimp:
- Use larger shrimp when possible
- Add them in the last 30-45 minutes of cooking
- Check the temperature frequently after 20 minutes
- Watch for a pink color and slight opacity
Or use thawed shrimp:
- Use larger shrimp when possible
- Ideally, briefly sear and/or marinate in advance
- Add in the final 15-20 minutes of cooking
- Pat dry before adding to reduce excess liquid
- Watch for a pink color and slight opacity
Finish with a bit of acidity and fresh herbs:
Fresh parsley and rosemary do well in the last 5 minutes or so, along with a twist of a lemon. This is ingredient dependent, of course, but if it isn’t tomato-based, a bit of fresh lemon juice goes a long way for depth and balance.
And again, that’s if you are trying to nail it. You can get something pretty good by adding all the vegetables and seasonings together at the beginning, and then just throwing in the shrimp toward the end.
Why quality matters with slow cooker shrimp
Starting with high-quality shrimp is better for multiple reasons:
- Higher quality means better taste
- Wild-caught shrimp have a more natural flavor
- Sustainable shrimp contain fewer additives
- Well-sourced shrimp is better for the environment
U.S. Wellness Meats partners with sustainable American shrimpers who use responsible harvesting methods. Our shrimp are:
- Wild-caught in the Pacific Ocean
- Never treated with preservatives
- Sustainably harvested from socially responsible fisheries
- Perfect for slow cookers!
These shrimp are hand-sorted and flash frozen rapidly after harvest. This rush to the flash freezer preserves the freshness, and is a good part of why they taste so good.
See how good our wild-caught shrimp really is.
The crock-pot is a good choice for shrimp
You can essentially take any existing crock-pot recipe you love and add shrimp in the last thirty minutes and be set.
If you’re looking for ideas, start with the recipes we listed above! Or just take a look at what you have and throw something together.
You can’t really go wrong with a slow cooker!
Nathan Phelps
Nathan Phelps owns and writes for Crafted Copy, a boutique copywriting shop that finds the perfect words for interesting products. He is also an ethical foodie, outdoors-aficionado, and hails from Nashville, TN. He splits his time between helping sustainable businesses find new customers and managing his ever-increasing list of hobbies, which include playing guitar, baking bread, and creating board games.
