Cooking Time:
2-3 hoursServings:
4-6
Ingredients
2 lbs. shrimp, fresh or frozen, peeled1/2 c. reduced sodium chicken or vegetable broth
3/4 c. white wine
3 T. olive oil
4 garlic cloves
1/4 c. shallots, minced
3 T. parsley, fresh
1/8 to 1/4 tsp. red pepper flakes, or to your liking
2 T. lemon juice
Kosher salt, to taste
black pepper, fresh ground to taste
Shrimp is one of my favorite foods and there are so many ways to prepare it. One of the ways I enjoy shrimp most is this recipe for Slow Cooker Shrimp Scampi. This sauce really gets flavorful from slow cooking. I’ve also used thawed pre-cooked shrimp when I was in a bind but I liked the taste and texture better when I cooked the raw shrimp myself for this recipe. Enjoy!
- Cook 2 lbs. of shrimp in a skillet with butter for 2 to 3 minutes. Stirring to saute all sides of shrimp. Refrigerate! (Note: You can also put the raw, peeled, deveined shrimp in the slow cooker with your sauce but I never do because I’m afraid it will get rubbery!)
- Mix the following: olive oil, chicken broth, white wine, garlic and shallots and place in a slow cooker.
- Add parsley, red pepper flakes and lemon juice.
- Cover and Crock on LOW for 2-3 hours.
- Place the refrigerated, cooked shrimp in the slow cooker with the sauce.
- Cover again and cook for an additional 15 minutes.
NOTE: Remember the shrimp has already cooked when you add it in at the end. Be careful not to overcook as the shrimp can become tough and rubbery. Do not to add shrimp until you are just 15 minutes from serving!
Serve over pasta or rice of your choice.
Happy Crocking!
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XOXO,
Jenn
I think 1/4 CUP is the wrong amount for the red pepper flakes! I just made this, and it was WAY to spicy! And my family likes hot. Sorry, but this was terrible!
1/4 tsp not cup! My grandma tought me to read the recipe through a couple times before cooking.. it can make the world of difference!!
Vickie ,
It says tsp Not cup ‼️always helps to read the recipe over a few times.
What size crock did you use for this? Loving your recipes.
Yaya, I would use a 4 quart slow cooker for this recipe.
YaYa I would use a 4 quart slow cooker for this recipe. A rule of thumb is for your slow cooker to cook properly it should be 1/2 to 2/3 full. Hope this helps! Happy Crocking!
[…] 23. Crock pot shrimp scampi: This recipe was tasty but I don’t think I’ll make it in a crock pot again. The ingredients you put in the crock pot, which you’re supposed to have on low for 6 hours, mostly end up disintegrating. What remains is a good tasting thing, but I think you could just as easily let things simmer in a pot for a much shorter time. Recipe is here. […]
How is 159% cholesterol healthy? This looked delicious until I saw that
If I’m using a pot larger than 4 QT should I just add water? If yes how much water? Or should I just reduce cook time…
If you are using a larger slow cooker, you should increase all the ingredients. Water will dilute the recipe, and take away flavor. Your slow cooker should be 1/2 to 2/3 full to crock properly.
Should the sauce have thickened? Mine didn’t…and I followed the recipe exact.
It should have Shelby, if you want you can dilute corn starch in water until it is smooth and add it to the sauce. This will thicken the sauce and not change the taste. :-]
Hi…..Do you think I can subsitute chicken for the shrimp? Mu husband does not like seafood (I don’t know what is wrong with him !!) If so, do I need to pre cook the chicken and add it to the end like you do with the shrimp? Thanks
I would pre-cook the chicken, only because of the time in the slow cooker. It might not get done in the crock time for this recipe. Happy Crocking!
i have a 7 quart slow cooker. if i made this would i just double the recipe?
Nancy with that large a slow cooker you would need to at least double the recipe. Rule of Thumb: a slow cooker needs to be 1/2 – 2/3 full to crock properly. Thank you for the question, and Happy Crocking!
What is the best kind of white wine to use for this particular recipe?
Hi Kristie, I have always used what I have on hand, so I have used different white wines.
Does the lemon juice have to be from an actually lemon or can it be in a bottle ? An can it be any white wine ? An does this do well when the shrimp is peeled an devained an stuff already ?
Hi Seria, you can certainly use the lemon juice from the bottle. Please make this recipe your own, and make it the way you would like it. That is the fun of cooking and crocking! Any white wine of your choice will work, but as stated I am afraid if it is peeled and devained the shrimp may get rubbery. Enjoy and Happy Crocking!
Okay thank you! Ive never cooked shrimp.before so wish me luck :)! I hope it dont get rubbery cause thats the only kind my bf eats
One more question do i need to chop up the garlic cloves ?
Hi Seria, Yes I would chop up the garlic, I’m sure you would enjoy it more! Happy Crocking!
I added a little to much lemon juice how can i deulite it without making it watery
Seria, you can take a little corn starch diluted in water (no lumps) and stir into the sauce and it will not make it watery, but you may still taste the lemon more than you would like. Hope this helps! 🙂
gotta keep in mind new to cooking people try these recipes… newbie made without pasta because it wasn’t in instructions.. and didn’t peel skin off of shrimp.. ah
thanks for the info i made this but came too watery next time i dilute with corn starch
Hi, I love your crock pot recipes, and have made many of them. I recently purchased an electric pressure cooker and was wondering if I can make your recipes with same ingredients as called for in crock pot? Thank you so much
Susan I have not make them in a pressure cooker, but would love to hear how your recipe turned out! Happy Crocking!
Can you replace the white wine with something else?
Yes Ashtin, you can substitute Chicken Broth, Apple Cider, Apple Juice, White Grape Juice, Ginger Ale or even water. Thank you for the question and Happy Crocking!
If I use the precooked shrimp… I still add it in 15 minutes before serving?