Ingredients for Slow Cooker Shrimp Scampi
To ensure perfect results, I have provided precise measurements in both volume and weight.
- 1.0 lb (16 oz / 454g) wild-caught shrimp, peeled & deveined
- 1.0 tbsp (0.5 oz / 15g) minced garlic
- 1.0 tsp (0.2 oz / 6g) salt
- 0.5 tsp (0.1 oz / 3g) ground black pepper
- 0.5 tsp (0.1 oz / 2g) red pepper flakes
- 2.0 tbsp (0.1 oz / 3g) fresh chopped parsley
- 2.0 tbsp (1.0 fl oz / 30ml) avocado oil
- 2.0 tbsp (1.0 oz / 28g) unsalted butter
- 0.5 cup (4.0 fl oz / 120ml) dry white wine
- 1.0 tbsp (0.5 fl oz / 15ml) fresh lemon juice
- 0.25 cup (2.0 fl oz / 60ml) chicken broth
- 0.5 cup (1.5 oz / 45g) grated parmesan cheese
Directions for Preparing Your Slow Cooker Shrimp Scampi
- Place all the ingredients except for the shrimp and parmesan cheese into a 6-quart slow cooker—including the 1.0 tbsp (0.5 oz / 15g) minced garlic, 2.0 tbsp (1.0 oz / 28g) unsalted butter, and 0.5 cup (4.0 fl oz / 120ml) white wine—and whisk continuously until thoroughly combined into a smooth sauce base.
- Add the 1.0 lb (16 oz / 454g) prepared wild-caught shrimp to the slow cooker basin, stirring gently until all the shrimp are evenly coated in the garlic butter liquid, and then shut securely with the lid.
- Plug in the slow cooker and cook the mixture for 1.5 to 2.5 hours on the low heat setting, checking near the end of the cooking time to ensure the shrimp are opaque, pink, and perfectly cooked through.
- Turn off the appliance, carefully remove the hot lid, and evenly sprinkle the 0.5 cup (1.5 oz / 45g) grated parmesan cheese over the top of the warm seafood before immediately serving.
Nutritional Information
Please note that these are approximate values per serving based on 4 servings.
- Calories: 234 kcal
- Carbohydrates: 2 g
- Protein: 23.3 g
- Total Fat: 14.7 g
Chef's Pro Tips for the Perfect Slow Cooker Shrimp Scampi
As a chef, I love the convenience of a slow cooker, but seafood requires a gentle touch! Here are my top tips to make sure your scampi turns out restaurant-quality every time:
- Watch the Clock: Shrimp cook incredibly fast, even in a slow cooker. Every appliance runs a bit differently, so I highly recommend checking your shrimp at the 1.5-hour mark. You want them just opaque and pink—overcooked shrimp will become rubbery.
- Choose the Right Wine: For the best flavor, use a dry, crisp white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Avoid sweet wines (like Moscato or Riesling), as they will make the savory garlic sauce taste off-balance.
- Pat Your Shrimp Dry: If you are using thawed frozen shrimp, be sure to pat them completely dry with a paper towel before adding them to the pot. Extra water will dilute your delicious garlic butter sauce.
- Fresh is Best: Take the extra minute to use freshly squeezed lemon juice and grate your own parmesan cheese from a block. Pre-bottled juice can taste bitter, and pre-shredded cheeses are coated in anti-caking agents that prevent them from melting smoothly into the sauce.
Frequently Asked Questions (FAQ)
Here are a few common questions I get about making this easy Slow Cooker Shrimp Scampi:
Can I use frozen shrimp for slow cooker shrimp scampi? Yes, you can absolutely use frozen shrimp! However, for food safety and the best texture, you must thaw them completely and pat them dry before adding them to the slow cooker. Adding frozen shrimp directly can lower the temperature of the slow cooker too much and water down your savory sauce.
What is the best side dish to serve with garlic butter shrimp scampi? If you want to keep this a low-carb shrimp scampi meal, serve it over zucchini noodles (zoodles), spaghetti squash, or cauliflower rice. If you aren't watching your carbs, it is phenomenal tossed with classic linguine pasta or served with a thick slice of crusty French bread to soak up all that incredible garlic butter and white wine sauce!
Can I make this easy shrimp recipe without white wine? Absolutely. The wine adds a lovely depth of flavor and acidity, but if you prefer to cook without alcohol, simply substitute the half cup of white wine with an equal amount of extra chicken broth. I recommend adding an extra splash of fresh lemon juice at the end to make up for the lost acidity.
