Slow Cooker 5-Ingredient Frozen Shrimp Directions:
Place 2 pounds raw frozen shrimp in an even layer in the bottom of a 4- to 6-quart slow cooker.
Scatter 1/2 cup cut butter pieces evenly over the frozen shrimp.
Sprinkle the garlic and kosher salt evenly over the shrimp.
Pour 1/4 cup fresh lemon juice over the shrimp and butter.
Cover and cook on LOW for 1 hour 30 minutes to 2 hours, until the shrimp are opaque, pink, firm, and no longer translucent in the center.
Start checking the shrimp at 1 hour 30 minutes and do not overcook.
Gently stir the cooked shrimp in the lemon-butter-garlic sauce until evenly coated.
Taste the sauce and add more kosher salt only if needed.
Turn the slow cooker to WARM and serve immediately.
Serve 4 oz shrimp with 2 tbsp lemon-butter-garlic sauce per serving.
Store leftovers in an airtight container in the refrigerator for 1 to 2 days and reheat gently just until warmed through.
WW Points Calculation
Raw frozen shrimp, peeled and deveined, 2 pounds total, 8 servings: 0.00
Land O Lakes Unsalted Butter, 1/2 cup total, 1 tbsp per serving: 40.00
Garlic, lemon juice, kosher salt: 0.00
Points Information:
Total Points: 40.00
Servings: 8 servings, 4 oz shrimp with 2 tbsp sauce per serving
Points per serving: 5.00
Nutrition Information
Calories: 215
Fat: 12g
Protein: 24g
Carbohydrates: 1g
Sugar: 0g
Sodium: 610mg
I'm waiting for your comments! Enjoy!
