Peel and Eat shrimp are an easy, fun-to-eat shrimp dish. This slow cooker version uses a homemade Old Bay seasoning making healthy seasoned shrimp.
I know shrimp aren’t the first thing you think of when you think slow cooker recipe but with the right cook time and seasoning, they come out tasting fantastic and perfectly cooked.
Why cook this in the slow cooker when you can make it on the stove? The low & slow method really gets the shrimp to absorb the homemade Old Bay seasoning and lemon which provides for a super flavorful shrimp. What is Old Bay? It’s a blend of herbs and spices by McCormick & Company. It’s fairly easy to find in your local grocery but it’s also just as easy to make at home.
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.
Most times with slow cooking, you add the shrimp after the dish has pretty much completed cooking. With this dish, the shrimp are added at the beginning with the seasonings, lemon, and water. Leaving the shells on the shrimp helps protect them from overcooking during this long cook time.
Clean your shrimp even though you’re leaving the shells on! Can you use frozen shrimp? I don’t know, I have only used fresh. I would imagine YES if you add the shrimp at the end of cook time rather than the beginning so they don’t turn to mush. But again, I haven’t tried it.Print
Slow Cooker Peel and Eat Shrimp (Paleo,Whole30,Low-Carb)
- 2 lbs. shell-on shrimp
- 6 cups water
- 1 lemon, cut in half
Homemade Old Bay Seasoning:
- 2 tsp celery salt
- 1 tsp paprika
- 1 tsp mustard powder
- 1/2 tsp allspice
- 1/2 tsp black pepper
- 1/2 tsp cardamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cinnamon
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 1 hour, LOW 2.
- Remove shrimp from the slow cooker.
This is not a recipe where the food can sit in the slow cooker on the warm setting. The slow cooker needs to be turned off otherwise the shrimp will overcook. Drain the shrimp from the slow cooker liquid within 15 minutes of completed cook time.
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.
Serve these peel and eat shrimp at your next game day, at a potluck, or at your next holiday gathering! I used a 3.5-quart slow cooker for this recipe and it was pretty full. If you want to double or triple this recipe to feed a larger crowd, you will need a larger slow cooker.
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