1. Place the raw shrimp in the bottom of your slow cooker.
2. In a bowl, whisk together the minced garlic, chicken broth, lemon zest, lemon juice, red pepper flakes, black pepper, and a pinch of salt.
3. Pour the garlic lemon mixture over the shrimp in the slow cooker.
4. Slice the butter into a few pieces and place them on top of the shrimp.
5. Cover and cook on low for about 2 hours, just until shrimp are pink and cooked through. Be careful not to overcook them, as they can become tough. Your slow cooker’s power may vary, so check the shrimp at the 1.5-hour mark.
6. Once done, garnish with the fresh parsley and give it a gentle stir to combine all those wonderful flavors. Serve it up hot with the extra lemon wedges for an added zing.
Variations & Tips
– If you’re a fan of parmesan, feel free to sprinkle some over the top before serving.
– For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the slow cooker in the last 30 minutes.
– Not a parsley person? Try basil or even a little thyme for a different herb note.
– And hey, if you forget to thaw your shrimp, don’t panic! You can start with frozen shrimp—just tack on an extra 30-60 minutes to your cooking time.
– For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the slow cooker in the last 30 minutes.
– Not a parsley person? Try basil or even a little thyme for a different herb note.
– And hey, if you forget to thaw your shrimp, don’t panic! You can start with frozen shrimp—just tack on an extra 30-60 minutes to your cooking time.
Remember, the key to a delightful shrimp scampi is not to rush it. This slow cooker method won’t give you that classic sear, but it locks in all the flavors we love about this dish. Plus, it gives you that hands-off approach we all need on a busy weekday. Enjoy, friends!
