Ingredients
1 (1 to 1.5-pound) bag tail-on frozen raw shrimp (16–30 count, shell off, deveined if possible)
4 tablespoons unsalted butter, cut into small pieces
4 cloves garlic, minced (or 1 1/2 teaspoons garlic powder)
1 teaspoon kosher salt (or 3/4 teaspoon table salt), plus more to taste
1 tablespoon lemon juice (fresh or bottled), plus lemon wedges for serving (optional)
Directions
Place the frozen raw shrimp directly into the bottom of a 4- to 6-quart slow cooker. No need to thaw—just open the bag and dump them in so they form an even layer across the bottom. This should look like a pile of icy shrimp with the tails still on.
Scatter the butter pieces evenly over the top of the frozen shrimp so they can melt down into the shrimp as they cook.
Sprinkle the minced garlic (or garlic powder) and the salt evenly over the shrimp and butter. Drizzle the lemon juice over everything.
Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, or until the shrimp are just cooked through. Start checking at 1 hour and 15 minutes the first time you make it, since slow cookers can run a little hot or cool.
When the shrimp are opaque, pink, and curled into a loose C-shape (not tightly curled into an O), they are done. Stir gently to coat all the shrimp in the buttery garlic-lemon sauce. Taste the sauce and add a pinch more salt or an extra squeeze of lemon if needed.
Serve the shrimp right away with the sauce spooned over rice, pasta, or your favorite side. Remove the tails at the table as you eat, or quickly pinch them off before serving if you prefer.
Variations & Tips
You can tweak this super-simple base in a bunch of ways without losing the 5-ingredient, dump-and-go spirit. For a little heat, add 1/4 to 1/2 teaspoon red pepper flakes along with the salt and garlic. For an herby twist, sprinkle in 1 teaspoon dried Italian seasoning or 1 teaspoon dried parsley or basil. If you want more of a scampi-style vibe, stir in 1 to 2 tablespoons grated Parmesan cheese right before serving. To make it a full one-pot meal, you can scatter a handful of cherry tomatoes or a cup of frozen broccoli florets over the shrimp before cooking, though that technically takes you beyond the original five ingredients.
Food safety tips: Always start with fully frozen shrimp for this method, not shrimp that have been partially thawed and refrozen. Keep the shrimp in the freezer until you’re ready to add them to the slow cooker. Cook on LOW only; HIGH can overcook the shrimp quickly and may not heat as evenly from frozen.Do not leave the shrimp sitting in the slow cooker on the warm setting for more than 1 to 1 1/2 hours after they are done, as seafood can become rubbery and the quality and safety can decline. Leftovers should be cooled quickly, transferred to an airtight container, and refrigerated within 2 hours; eat within 2 days and reheat gently on the stovetop over low heat just until warmed through to avoid overcooking.