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.