Place the raw frozen shrimp in an even layer in the bottom of a 4- to 6-quart slow cooker. Do not thaw the shrimp first; they should go in straight from the freezer.
In a small bowl or measuring cup, combine the melted butter, minced garlic, kosher salt, and dried Italian seasoning. Stir well so the garlic and herbs are evenly dispersed in the butter.
Melted garlic butter being mixed in a small bowl
Pour the melted butter mixture evenly over the frozen shrimp in the slow cooker, making sure to cover as much of the surface as you can. Use a spatula to gently nudge the shrimp so some of the seasoned butter slips underneath.
Cover the slow cooker with the lid and cook on LOW for 1 to 1 1/2 hours, or until the shrimp are just opaque and pink throughout. Cooking time can vary slightly depending on the size of the shrimp and how cold they are going in.
About halfway through cooking, gently stir the shrimp once to redistribute the garlic butter and ensure even cooking. Replace the lid promptly so you don’t lose too much heat.
Shrimp cooking in garlic butter inside the slow cooker
As soon as the shrimp are fully pink and opaque, turn off the slow cooker to prevent overcooking. Overcooked shrimp become rubbery quickly, so start checking at the 1-hour mark.
Taste the garlic butter sauce and adjust seasoning if needed, adding a pinch more salt if your butter was unsalted or a splash of lemon juice if you’d like a brighter flavor.
Serve the shrimp immediately with plenty of the garlic butter spooned over the top, along with your choice of rice, pasta, or crusty bread to soak up the sauce.
Variations & Tips
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