1. Prepare the shrimp
If using frozen shrimp, thaw them first and pat them dry with paper towels. Remove the shells and veins if necessary.
2. Add the shrimp to the slow cooker
Place the shrimp evenly in the slow cooker.
3. Make the garlic butter
In a small bowl, combine the melted butter, minced garlic, Italian seasoning, paprika, red pepper flakes, lemon juice, salt, and black pepper.
4. Pour over the shrimp
Pour the seasoned garlic butter evenly over the shrimp and gently toss to coat.
5. Cook
Cover and cook on LOW for about 1–2 hours, checking early because shrimp cook quickly. They are ready when they turn opaque and reach 145°F (63°C).
Avoid leaving shrimp in the slow cooker for many hours, as they can become rubbery and overcooked.
6. Finish with parsley
Once cooked, sprinkle the shrimp with fresh chopped parsley and spoon some of the garlic-butter sauce over the top.
7. Serve
Serve immediately over steamed rice, pasta, mashed potatoes, or with crusty bread for soaking up the delicious butter sauce.
🍋 Extra Tip
For the best texture, use thawed shrimp and don’t overcook them. A squeeze of fresh lemon juice right before serving gives the buttery sauce a bright, fresh flavor.
Garlic + butter + shrimp = an easy dinner everyone will love! 🦐❤️
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