This slow cooker creamy lemon garlic shrimp is a simple, rich and flavourful dish made with frozen raw shrimp, heavy cream, butter, garlic and fresh lemon juice. The ingredients cook together to create a hot, creamy sauce that coats every shrimp.
Ingredients
- 1 lb frozen raw shrimp
- 1/2 cup heavy cream
- 1 stick butter, cubed
- 3 tbsp minced garlic
- Juice of 1.5 fresh lemons
Preparation
- Add the shrimp: Place the frozen shrimp straight from the bag into the slow cooker.
- Add the toppings: Layer the shrimp with the heavy cream, cubed butter, minced garlic and fresh lemon juice.
- Cook: Cover and cook on HIGH for 30–45 minutes, until the shrimp are pink and the sauce is hot and creamy.
As the shrimp cook, the butter, cream, garlic and fresh lemon juice come together to create a creamy sauce. The shrimp are ready when they are pink and the sauce is hot and creamy.
Serve
- Coat and serve: Toss the shrimp gently so that every piece is coated in the creamy lemon garlic sauce. Spoon the shrimp and sauce over pasta, rice or crusty bread.
Serve the shrimp warm with plenty of the creamy sauce. Pasta, rice or crusty bread can be used as the base for the shrimp and sauce.
Tips
- Add the frozen shrimp directly from the bag, following the original preparation.
- Layer the cream, butter, garlic and lemon juice over the shrimp before cooking.
- Toss gently after cooking to coat every shrimp with the sauce.
Serving Notes
Spoon the creamy lemon garlic shrimp over pasta, rice or crusty bread. Include plenty of the sauce with each serving for the full combination of butter, cream, garlic and fresh lemon.
Recipe Notes
This recipe keeps the preparation simple: add the frozen shrimp to the slow cooker, layer over the remaining ingredients, cover and cook on HIGH for 30–45 minutes. Once the shrimp are pink and the sauce is hot and creamy, gently toss everything together and serve.