This Slow Cooker Louisiana Style Shrimp is perfect for an appetizer or great as a main dish served over rice for a special treat at family dinner.
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Cris here. Mikey and I have fallen head over heels in love with this recipe for Slow Cooker Louisiana Style Shrimp from The Original Slow Cooker Recipe Collection. So, of course Mikey made you a video.
This dish reminds me SO MUCH of the shrimp we would get down in New Orleans when we would go down to visit family. I was shocked at how easy it was to recreate the same flavors at home!
Slow Cooker Louisiana Style Shrimp Recipe Notes
- We crocked up this rockin’ recipe in our smaller slow cookers– Cuisinart 3.5 Qt Programmable and Calphalon Digital Slow Cooker, 4-Quart. Now, you could also get away with using a 2 quart slow cooker. I’d advise doubling the recipe if you want to use a slow cooker larger than 4 quart.
- We used medium sized shrimp (much to Mikey’s dismay–ha!) but you can use whichever size you’d like. You will want to use raw, deveined with shell.
- You will want to make sure you zest your lemon (remove the bright yellow skin with a zester or microplane) before you juice it. This is my favorite hand juicer.
- We serve this dish over our favorite rice– Crock Pot Savory Parmesan Rice (here is an Instant Pot version for you electric pressure cooker folks!)
Great Dinner or Appetizer
Slow Cooker Louisiana Style Shrimp
- 1 lb medium raw shrimp-deveined tails and shells on
- 1/2 cup butter sliced
- 1 lemon zested then juiced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Prepared Crock Pot Savory Parmesan Rice OR Electric Pressure Cooker Version
- Spray a 3 to 4 quart slow cooker with cooking spray.
- Zest your lemon with amicroplane or zester into a bowl and then set aside.
- Next add the shrimp, lemon juice, Worcestershire sauce, seasoning, salt, pepper and garlic to your crock pot and top with butter.
- Cook on High for 90 minutes.
- Stir in 1 1/2 teaspoons of lemon zest.
- Serve shrimp over rice and garnish with more lemon zest.
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LORENE FRANCIS says
This tastes amazing. I am going to try putting spinach and peppers in it the next time.
So glad you enjoyed it as much as we do, Lorene!
Rolan Jackson says
I have the same question as Fran.
Fran cawthorne says
Do you have to leave the she’ll and tails on? My husband hated to have to remove the shells when it’s time to eat I didn’t know if that would affect the cooking time. Thank you
You could certainly try it with peeled shrimp. Just watch it periodically while it cooks for when they turn pink. Enjoy!
Found it, Thanks
Did you put that parmasion rice recipe up to go along with that great shrimp?