Garlic Shrimp start with a slow cooker full of melted butter, avocado oil, and a paprika-heavy spice blend that blooms for half an hour before the shrimp go anywhere near it. The result is a rich, garlicky sauce you'll want on everything. 27.6g of protein and 1.6g net carbs per serving.
Ingredients
The Main Components
- 1.5 lbs (680g / 24 oz) large wild-caught shrimp, peeled and deveined
- 0.25 tsp (0.6g / 0.02 oz) ground black pepper
- 0.125 tsp (0.2g / 0.01 oz) ground cayenne pepper
- 2.5 tsp (12g / 0.42 oz) minced garlic
- 0.25 cups (60ml) avocado oil
- 4.0 tbsp (56g / 1.98 oz) unsalted butter
The Signature Garlic Shrimp Seasoning
- 1.0 tsp (2.4g / 0.08 oz) onion powder
- 1.0 tbsp (10g / 0.35 oz) garlic powder
- 1.0 tbsp (18g / 0.63 oz) salt
- 2.0 tsp (4.6g / 0.16 oz) ground black pepper
- 1.0 tbsp (7g / 0.25 oz) paprika
- 1.0 tsp (1.8g / 0.06 oz) cayenne pepper
- 1.0 tsp (1g / 0.04 oz) dried oregano
- 1.0 tsp (1g / 0.04 oz) dried thyme
Step-by-Step Instructions
- Combine the 1.0 tbsp (10g / 0.35 oz) garlic powder, 1.0 tsp (2.4g / 0.08 oz) onion powder, 1.0 tbsp (18g / 0.63 oz) salt, 2.0 tsp (4.6g / 0.16 oz) black pepper, 1.0 tbsp (7g / 0.25 oz) paprika, 1.0 tsp (1.8g / 0.06 oz) cayenne, 1.0 tsp (1g / 0.04 oz) oregano, and 1.0 tsp (1g / 0.04 oz) thyme in a small bowl to create the base shrimp seasoning.
- Place the 2.5 tsp (12g / 0.42 oz) minced garlic, 0.25 cups (60ml) avocado oil, and 4.0 tbsp (56g / 1.98 oz) unsalted butter into a 4-quart slow cooker, then stir in the prepared seasoning blend.
- Secure the lid on the slow cooker and set the temperature to "High," allowing the butter and spices to meld for 25 to 30 minutes until the mixture is hot and bubbling.
- Add the 1.5 lbs (680g / 24 oz) of peeled shrimp to the slow cooker, tossing them thoroughly to ensure each piece is fully submerged in the garlic butter shrimp sauce.
- Cover and continue cooking on the "High" setting for an additional 20 to 30 minutes, or until the shrimp have turned an opaque pink color and reached an internal temperature of 145°F (63°C).
- Transfer the finished Garlic Shrimp to a warmed serving platter using a slotted spoon, then drizzle the remaining garlic-infused sauce over the top before serving immediately.
Nutritional Information (Per Serving)
Based on the ingredients and a yield of 5 servings, here is the approximate nutritional breakdown to ensure your Garlic Shrimp recipe meets your readers' dietary needs:
- Calories: 319 kcal
- Total Fat: 21.6g (0.76 oz)
- Net Carbohydrates: 1.6g (0.06 oz)
- Protein: 27.6g (0.97 oz)
- Sodium: 1,420mg
Pro Tips for the Best Garlic Shrimp
As a chef, I’ve found that the difference between "good" and "restaurant-quality" seafood dinner dishes lies in the details. Here are my top tips for this recipe:
- Pat the Shrimp Bone-Dry: Before adding your wild-caught shrimp to the slow cooker, use a paper towel to pat them dry. Excess water on the shrimp will dilute that delicious garlic butter shrimp sauce, making it watery instead of rich and velvety.
- Don't Overcook: Shrimp cook incredibly fast, even on the "High" setting of a slow cooker. Start checking them at the 20-minute mark. As soon as they form a "C" shape and turn opaque pink, they are done. If they curl into an "O" shape, they are likely overcooked and will be rubbery.
- Bloom the Spices: That first 30-minute step of heating the oil, butter, and shrimp seasoning is crucial. This "blooms" the spices in the fat, which unlocks the fat-soluble flavors in the paprika, oregano, and thyme, ensuring every bite is explosive with flavor.
- Fresh is Best: While jarred minced garlic is a great time-saver, for a dish where garlic is the star, using freshly minced cloves will provide a much more vibrant, spicy, and aromatic result.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp for this Garlic Shrimp recipe? Yes, you can use frozen shrimp! However, for the best texture, you must thaw them completely in the refrigerator overnight and pat them dry before adding them to the slow cooker. Avoid adding rock-frozen shrimp, as they will release too much water and throw off the cooking time.
Is this slow cooker Garlic Shrimp keto-friendly? Absolutely. This recipe is naturally low in carbs and high in healthy fats from the avocado oil and butter. With only about 1.6g (0.06 oz) of net carbs per serving, it is a perfect low carb shrimp option for those on a Ketogenic or Paleo diet.
What should I serve with Garlic Butter Shrimp? To keep it healthy and low-carb, serve the shrimp over zoodles (zucchini noodles), spaghetti squash, or cauliflower rice. If you aren't restricted by carbs, it is phenomenal over angel hair pasta or served with a toasted baguette to soak up the extra garlic sauce.
How long can I store leftovers in the fridge? You can store leftover Garlic Shrimp in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat just until warmed through to avoid making the shrimp tough.
Pro Tips
- Don't skip the 25-30 minute bloom of the seasoning in the hot butter and oil. That step releases the fat-soluble flavors in the paprika, oregano, and thyme and makes every bite count.
- Use freshly minced garlic rather than jarred. When garlic is the star of the dish, fresh cloves give a much more vibrant, aromatic result.
- Pat the shrimp bone-dry with a paper towel before they go in. Any surface water thins the garlic butter sauce from velvety to watery.
- Start checking at the 20-minute mark. Shrimp are done the moment they form a 'C' shape and turn opaque pink; a tight 'O' means they've gone rubbery.
- Lift the finished shrimp out with a slotted spoon onto a warm platter, then drizzle the remaining garlic-infused sauce over the top.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes. Thaw them fully and pat them bone-dry before adding them to the garlic butter, since extra water dilutes the sauce.
How spicy is the shrimp seasoning?
The blend carries a gentle warmth from cayenne and paprika with plenty of garlic powder. Reduce the cayenne if you want it milder; the garlic flavor stays dominant either way.
How do I store and reheat leftovers?
Keep the shrimp in their garlic butter sauce in the fridge for up to 2 days and reheat gently. Prolonged heat is what turns leftover shrimp rubbery.
Is garlic shrimp keto?
Very much so. Each serving has 1.6g of net carbohydrates and 27.6g of protein, with the fat coming from the butter and avocado oil.
Recipe card below.
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Ingredients
Method
- Combine the 1. 0 tbsp (10g / 0.35 oz) garlic powder, 1. 0 tsp (2. 4g / 0.14 oz) onion powder, 1. 0 tbsp (18g / 0.63 oz) salt, 2. 0 tsp (4. 6g / 0.21 oz) black pepper, 1. 0 tbsp (7g / 0.25 oz) paprika, 1. 0 tsp (1. 8g / 0.28 oz) cayenne, 1. 0 tsp (1g / 0.04 oz) oregano, and 1. 0 tsp (1g / 0.04 oz) thyme in a small bowl to create the base shrimp seasoning.
- Place the 2. 5 tsp (12g / 0.42 oz) minced garlic, 0. 25 cups (60ml) avocado oil, and 4. 0 tbsp (56g / 1.98 oz) unsalted butter into a 4-quart slow cooker, then stir in the prepared seasoning blend.
- Secure the lid on the slow cooker and set the temperature to High, allowing the butter and spices to meld for 25 to 30 minutes until the mixture is hot and bubbling.
- Add the 1. 5 lbs (680g / 24 oz) of peeled shrimp to the slow cooker, tossing them thoroughly to ensure each piece is fully submerged in the garlic butter shrimp sauce.
- Cover and continue cooking on the High setting for an additional 20 to 30 minutes, or until the shrimp have turned an opaque pink color and reached an internal temperature of 145°F (63°C).
- Transfer the finished Garlic Shrimp to a warmed serving platter using a slotted spoon, then drizzle the remaining garlic-infused sauce over the top before serving immediately.
- Pat the Shrimp Bone-Dry: Before adding your wild-caught shrimp to the slow cooker, use a paper towel to pat them dry. Excess water on the shrimp will dilute that delicious garlic butter shrimp sauce, making it watery instead of rich and velvety.
- Don't Overcook: Shrimp cook incredibly fast, even on the High setting of a slow cooker. Start checking them at the 20-minute mark. As soon as they form a C shape and turn opaque pink, they are done. If they curl into an O shape, they are likely overcooked and will be rubbery.
