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
Slow Cooker Louisiana Style Shrimp is perfect for an appetizer or great as a main dish served over rice for a treat at family dinner.
Print Pin RatePrep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Ingredients
- 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 RiceOR Electric Pressure Cooker Version
Instructions
- 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.
Tried this recipe?Mention @recipescrock or tag #recipescrock!
Rolan Jackson says
August 25, 2016 at 11:55 amI have the same question as Fran.
Thank you
Rolan
Fran cawthorne says
August 12, 2016 at 6:34 amDo 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
Fran
Peggy says
August 11, 2016 at 11:20 amFound it, Thanks
Peggy says
August 11, 2016 at 11:18 amHi,
Did you put that parmasion rice recipe up to go along with that great shrimp?