Slow Cooker Shrimp Scampi
31 Comments Aug 03, 2023
Updated Nov 30, 2024
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This Slow Cooker Shrimp Scampi recipe will help you make the easiest and most tastiest batch of jumbo shrimp ever. Skip the restaurant and make the best shrimp scampi right in the comfort of your own kitchen. Disclaimer: you may want to double up on this recipe so there’s plenty for seconds (and thirds)!
Pair this garlic butter shrimp scampi with my Slow Cooker Grits and/or with a bed of Slow Cooker Spaghetti Squash (click the title and use the cooking instructions without the meat sauce).
Table of Contents
What is Shrimp Scampi?
Similar to shrimp, scampi are small, lobster-like crustaceans that have a palish-pink shell. Over time, Italian cooks swapped scampi for shrimp, hence, where we get the term shrimp scampi. Now, shrimp scampi has come to be known as a seafood dish made with fresh garlic, butter, and a white wine sauce.
For this easy shrimp recipe, you’ll use a combination of those ingredients as well as a few classic seasonings for the perfectly cooked shrimp and shrimp scampi sauce. You only need very few ingredients and a short cooking time. We also like to make crockpot hot shrimp dip.
Recipe Ingredients
- Frozen Shrimp: I used medium sized frozen shrimp but you can also use jumbo shrimp.
- Butter: It may seem like a lot, but you’ll use 2 sticks (or 8 ounces) of butter.
- Olive Oil: This is used for adding more flavor and texture to the large shrimp.
- Lemon Juice: The tang from lemon juice gives it the “scampi” taste but also helps in creating the best flavor.
- Garlic: What’s scampi without garlic? I like to use lots of garlic, but this recipe calls for four cloves.
- Parsley: Used for garnish.
- Seasonings: Salt, freshly ground black pepper, red pepper flakes, and paprika make this amazing recipe irresistibly delicious.
Step-by-Step Directions
Step One – Pour the frozen shrimp into the crock pot.
Step Two – Add the remaining ingredients (except the parsley).
Step Three – Cover and cook on HIGH for 2 hours or until the shrimp are pink and cooked through.
How to Serve
- One of the quickest and easiest ways to serve shrimp scampi is directly from the slow cooker. It can be positioned as an appetizer or for scooping and putting on top of pasta.
- Speaking of pasta, this shrimp is absolutely delicious served over angel hair pasta, zucchini noodles, or any linguini of your choice.
- When it comes to toppings and pairings, sprinkle on a nice helping of fresh parsley, a squeeze of fresh lemon juice, grated parmesan, a drizzle of extra virgin olive oil, and a side of crusty bread or garlic bread. And don’t forget to pour over some of the butter sauce.
Recipe FAQs
Yes, you can use fresh shrimp in this recipe. Just make sure they are peeled and deveined before adding them to the slow cooker. Note that this will affect the cooking time.
You can add vegetables such as bell peppers, cherry tomatoes, or zucchini.
Leftover slow cooker shrimp scampi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the shrimp and sauce in a skillet over low heat until heated through, being careful not to overcook the shrimp.
Yes, you can add a splash of white wine to this recipe; only use a few tablespoons for alcohol can taste very strong in slow cooker recipes.
It’s best to serve this shrimp immediately; however, if you want to serve it later (like as a dish tonight), then you can turn off the crockpot until you’re ready to warm up the shrimp.
More Slow Cooker Seafood Recipes
Crockpot Shrimp Scampi
Ingredients
- 24 oz. medium sized frozen shrimp, peeled, deviened style
- 8 oz. salted butter, Sliced
- 2 Tbsp. olive oil
- 1 Tbsp. fresh lemon juice
- 4 garlic cloves, Minced
- 1 tsp. paprika
- ½ tsp kosher salt
- ¼ tsp. red pepper flakes
- ½ tsp. black pepper
For Serving:
- fresh parsley for garnish
- linguine, or angel hair or spaghetti
Instructions
- In the slow cooker, add the frozen shrimp, butter, olive oil, lemon juice, minced garlic, paprika, kosher salt, red pepper flakes, and black pepper. Stir to mix the ingredients.
- Cover and cook on HIGH for 2 hours or until the shrimp are pink and cooked through. FDA recommends shrimp be cooked to 145℉.
- White the shrimp is cooking, prepare your choice of pasta if using, according to package instructions.
- To serve, spoon the shrimp and sauce over the cooked pasta and garnish with fresh parsley, top with grated parmesan cheese.
How to Video
Sarah’s Notes
- Yes, you can use fresh shrimp in this recipe. Just make sure they are peeled and deveined before adding them to the slow cooker. Note, that this will effect the cooking time.
- You can add vegetables such as bell peppers, cherry tomatoes, or zucchini.
- Leftover slow cooker shrimp scampi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the shrimp and sauce in a skillet over low heat until heated through, being careful not to overcook the shrimp.
- Nutritional values do not include pasta.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can you use frozen cooked shrimp and if so how long do I cook?
It will most likely take about the same amount of time, it takes quite a while for the slow cooker to heat up.
This was so easy and delicious. I added a bag of frozen stir fry vegetables and served with linguine noodles! My family loved it!
I LOVE this scampi!!!!! It’s easy and where I usually put grated cheese on stuff like this, this Scampi is WAY too good for that! One caveat to this recipe that REALLY does it right: When the pasta is ready, I put it into the crockpot for 15 to 20 mins on low-warm heat to soak up the juices. MMMMMmmmmmmm….GAWD it’s GOOD!
I love your tip, thank you!
I think the nutrition facts are incorrect. The protein amount can’t possibly be 1g. Can you please fix the nutrition facts?
Fixed! The shirmp wasn’t calcuated in, thank you.
Would it be ok to used minced garlic in the jar? If so, how much?
I would do two teaspoons.
How many serving should I expect from this recipe as written? I would lime to make this for a men’s retreat. We are expecting up ro 30 guys.
This serves about 5. I’m unsure exactly how many batches I would make if I were you but if you are serving other foods and take into account that no everyone eats shrimp, you won’t need near as much as you think.
Made this tonight Smelled so good added red bell pepper Served over squid ink spaghetti Will definitely make this again and frequent Happy I came across this recipe I’m always looking for something different