Dump a bag of frozen shrimp straight into the pot with 4 pantry staples and you’ll have a dinner so mouthwatering, your family will be fighting over t

This 5-ingredient slow cooker frozen shrimp recipe is my kind of weeknight magic: you literally dump a bag of tail-on frozen raw shrimp into the crockpot with four pantry staples, walk away, and come back to a buttery, garlicky, lemony dinner that tastes like something from a cozy little seafood restaurant. It’s perfect for those nights when you forgot to thaw anything (so…most weeknights), but still want something that feels special enough to serve after a long workday. No searing, no pre-cooking, no fancy steps—just simple ingredients doing their thing while you handle the rest of your busy day.

Serve these slow cooker shrimp spooned over hot cooked rice, buttered noodles, or orzo to soak up all the garlicky lemon-butter sauce. Add a simple side salad or steamed green beans, broccoli, or asparagus to round things out. Crusty bread or garlic bread is perfect for dipping into the extra sauce, and if you like a little heat, pass red pepper flakes or hot sauce at the table so everyone can customize their plate.

5-Ingredient Slow Cooker Frozen Shrimp

Servings: 4

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.