Cook on LOW rather than WARM so the shrimp pass through that zone quickly and reach a safe temperature; they should be fully opaque and firm. Do not leave cooked shrimp in the slow cooker on the warm setting for more than 1 to 2 hours, as seafood is more perishable than meats like chicken or beef.
Refrigerate leftovers within 2 hours of cooking, and reheat gently on the stovetop over low heat just until warmed through to avoid overcooking.
