Slow Cooker Garlicky Shrimp Recipe

Publish date: 2024-07-19
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The gentle heat of the slow cooker is terrific for producing shrimp that are not overcooked. The poaching oil gets a 30-minute head start to develop flavor and soften the raw garlic. For easy, hands-on eating, leave the tails on the shrimp.

You'll need a 5- or 6-quart slow cooker for this recipe.

Serve with crusty bread for dipping; you may want to slurp up some or all the sauce.

Adapted from "The Slow Cooker Revolution, Volume 2: The Easy Prep Edition," from America's Test Kitchen (September, 2013).

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Ingredients

measuring cup

Servings: 6-8 appetizer

Directions

  • Step 1

    Combine the oil, garlic, paprika, salt, black pepper and crushed red pepper flakes in the slow cooker, stirring until blended. Cover and cook on HIGH for 30 minutes.

  • Step 2

    Stir in the shrimp to coat evenly; cover and cook on HIGH for about 10 minutes, then stir to ensure the shrimp are cooking evenly. Re-cover and cook for 10 minutes or until all of the shrimp are just opaque.

  • Step 3

    Transfer the shrimp and some of the sauce to a wide, shallow serving dish. Sprinkle with the parsley. Serve warm.

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    Nutritional Facts

    Per serving (based on 8, with half the sauce)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "The Slow Cooker Revolution, Volume 2: The Easy Prep Edition," from America's Test Kitchen (September, 2013).

    Tested by Bonnie S. Benwick.

    Published March 12, 2013

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