Crock pot shrimp scampi has to be one of the easiest dishes to prepare. Just dump all the ingredients into the slow cooker, cover, and turn the pot on.
My goal for 2015 is to start getting smarter and more efficient when it comes to cooking. Being a busy working mom, I don’t always have the time or energy for cooking. I need to plan my meals better as well as make use of the freezer and slow cooker crock pot.
After learning how to cook spaghetti squash in the crock pot, I realized that I don’t utilize my slow cookers as often as I should.
A lot of crock pot recipes are literally to just dump the ingredients into the crock, turn the crock pot to the desired setting, then come back when the cooking time is up to enjoy the perfectly cooked food. Crock pot shrimp scampi is one of these dump and go slow cooker recipes.
I need keep a one pound bag of frozen peeled and deveined shrimp in my freezer just for this ridiculously easy dish. It cooks up in the crock pot in an hour and a half on the high setting so I could throw the ingredients in the crock when I get home from work, enjoy some family time, and then have dinner ready.
A bonus is that I could have started the crock pot spaghetti squash before leaving work so it is freshly cooked and ready to serve with the shrimp scampi. A great healthy low carb dinner after a busy work day with almost no prep work!
I have a 3-in-1 slow cooker with 2-, 4-, and 6-Quart Crocks that my husband got me for Christmas several years ago. I used the 2-quart size for this crock pot shrimp scamp recipe. I also used freeze-dried parsley to save time so I didn’t have to chop up fresh herbs. I’ve found these to be just as good as fresh parsley.
Do you have a favorite go-to crock pot recipe? Mine used to be heating up frozen meatballs in sauce, but now I’m going to be making this easy low carb crock pot shrimp scampi recipe for some of my busy weeknight dinners.
Crock Pot Shrimp Scampi
Ingredients
- 1/4 cup chicken bone broth
- 1/2 cup white cooking wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 2 tablespoons parsley finely chopped
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 pound raw shrimp peeled & deveined
- 1/2 teaspoon red pepper flakes optional
- grated parmesan optional
Instructions
- Combine broth, wine, olive oil, butter, garlic, parsley, lemon juice, salt, and pepper (and red pepper flakes if desired) in 2 quart crock pot.
- Add shrimp. Cover.
- Turn crock pot on desired setting and cook about 1 1/2 hours on high or 2 1/2 hours on low.
- Serve with grated parmesan on top if desired.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
Bruce says
Okay to use drinking wine?
Lisa MarcAurele says
Regular wine can be used in place of cooking wine if needed.
Susan Estes says
If I want to serve with spaghetti noodles, can they be added with the other ingredients and if so how much more liquid should I add?
Lisa says
You can probably add for the last 15 minutes or so. However, I’m not sure if you’d need additional liquid. You may want to add in about a quarter cup.
Mandy Carpenter says
Sounds so good! I didn’t realize I could make shrimp in the crockpot!
My favorite crockpot dinner is chicken parm. Cook the chicken (I use boneless, skinless chicken thighs, but breasts are good, too) in spaghetti sauce all day. When you get home, take the chicken pieces out, stir in some broken spaghetti, put the chicken back in, and top with parmesan and mozzarella cheese. Cover and cook for about 20-45 minutes. While that’s going, toast some seasoned bread crumbs in a little butter until crispy. To serve, get a scoop of spaghetti, a piece of the cheese-topped chicken, and a healthy sprinkling of the bread crumbs.
Lisa says
Thanks for sharing the chicken parm!
Janine says
Is the 1 tablespoon of minced garlic dried minced garlic or freshly minced?
Lisa says
It’s fresh minced garlic.
Helen says
How long if the shrimp is thawed and uncooked?
Lisa says
It’s about the same amount.
Kirsten says
Do you defrost the shrimp before putting them in the slow cooker?
Lisa says
I did not.
Janice says
Can I put cooked spegetti squash in crock or while the shrimp is being cook ?
Lisa says
I don’t see why not.
Nichell says
How long would you say you cook it using precooked shrimp?
Lisa says
Just until the shrimp is heated.
Susan says
What about the spaghetti squash? Does that go into the crockpot too?
Lisa says
I cook that separately and then serve the shrimp scampi on top.