Slow Cooker Peel and Eat Shrimp

Slow cooker peel and eat shrimp is an easy recipe and a fun way to eat shrimp. This crockpot version has less than 5 ingredients: shrimp, Old Bay, lemon, and water. Making peel and eat shrimp in the slow cooker allows for a simple approach that’s perfect for those who want tasty shrimp without spending time actively cooking. Unlike the stove-top method, the slow cooker does not require any attention! Instructions to make peel and eat shrimp in the Instant Pot are also included. 

Ingredients For Slow Cooker Peel and Eat Shrimp

• Shell-On Shrimp
• Old Bay Seasoning
• Water
• Lemon

How To Make Slow Cooker Peel and Eat Shrimp

Slow Cooker

1. Add all ingredients except the shrimp to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours  or LOW 4-6.
3. Stir in the shrimp. Cook 5 minutes or until the shrimp are pink.
4. Remove shrimp from the slow cooker.

Instant Pot

1. Add all ingredients to the Instant Pot. Stir to mix well.
2. Close lid and seal valve. Cook high pressure for 0 minutes (fresh shrimp) or 1 minutes (frozen shrimp). Let the pressure release naturally for 15 minutes then quick release any remaining pressure.

FAQs & Tips

What is peel and eat shrimp?

Peel and eat shrimp consists of shrimp with their shells on, boiled or steamed. The name of the dish comes from the way you have to eat it. Peels the shrimp first, then eat. 

What is Old Bay?

Old Bay is a seasoning blend of herbs and spices made by McCormick & Company. It’s fairly easy to find in your local grocery but it’s also just as easy to make at home. Other suggestions include using a Cajun or Creole seasoning. 

How do you serve this?

I like to squeeze the lemon all over the shrimp before I eat them. You can serve the shrimp room temperature, cold, or warm and with cocktail sauce, melted ghee (butter), or eat them plain, as-is.

Can you use peeled shrimp?

I guess so but I haven’t tried it because the recipe is peel and eat shrimp. They’re supposed to have shells.

Can you use frozen shrimp?

Yes, you can! 

How do you store leftovers?

Store leftover slow cooker peel and eat shrimp in the refrigerator for up to 3 days. 

What size slow cooker did I use?

I used my 3.5-quart slow cooker for this recipe. 

Shrimp Recipes

• Cajun Shrimp Boil

• Spaghetti Squash Shrimp Scampi

• Shrimp Boil Soup

• Air Fryer Hawaiian Style Garlic Shrimp

• Baked Shrimp Boil Casserole

• Shrimp and Grits

Slow Cooker Peel and Eat Shrimp

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Slow cooker peel and eat shrimp is an easy recipe and a fun way to eat shrimp. This crockpot version has less than 5 ingredients: shrimp, Old Bay, lemon, and water. Making peel and eat shrimp in the slow cooker allows for a simple approach that’s perfect for those who want tasty shrimp without spending time actively cooking. Unlike the stove-top method, the slow cooker does not require any attention! Instructions to make peel and eat shrimp in the Instant Pot are also included.

• Author: Shannon Epstein

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 pounds shell-on shrimp
• 6 cups water
• 1 lemon, cut in half
• 3 tablespoons Old Bay seasoning (see below for homemade)

Homemade Old Bay Seasoning

• 2 teaspoons celery salt
• 1 teaspoon paprika
• 1 teaspoon mustard powder
• 1/2 teaspoon allspice
• 1/2 teaspoon black pepper
• 1/2 teaspoon cardamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon cinnamon

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Instructions

Slow Cooker

1. Add all ingredients except the shrimp to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours  or LOW 4-6.
3. Stir in the shrimp. Cook 5 minutes or until the shrimp are pink.
4. Remove shrimp from the slow cooker.

Instant Pot

1. Add all ingredients to the Instant Pot. Stir to mix well.
2. Close lid and seal valve. Cook high pressure for 0 minutes (fresh shrimp) or 1 minutes (frozen shrimp). Let the pressure release naturally for 15 minutes then quick release any remaining pressure.

Nutrition

• Serving Size:
• Calories: 135
• Sugar: 0.2 g
• Sodium: 181.6 mg
• Fat: 1 g
• Saturated Fat: 0.2 g
• Carbohydrates: 1.2 g
• Fiber: 0.6 g
• Protein: 30.6 g
• Cholesterol: 243.3 mg

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