6-Ingredient Slow Cooker Salad Shrimp
Creamy, Garlicky, No-Fuss Comfort Dish
Servings:
4 servings
Ingredients:
450–500 g (1 lb) frozen salad shrimp (do not thaw)
1 cup (240 ml) heavy cream
115 g (4 oz) cream cheese, softened and cubed
3 cloves garlic, minced
½ cup grated Parmesan cheese
1 packet (or 1 tsp) Italian seasoning
Optional (but recommended):
Salt & black pepper to taste
Fresh parsley for garnish
A squeeze of lemon juice (for brightness)
Instructions:
1. Add ingredients to slow cooker
Place the frozen shrimp directly into the slow cooker.
Add:
Heavy cream
Cream cheese
Garlic
Parmesan cheese
Italian seasoning
2. Cook low and slow
Cover and cook on LOW for 2–3 hours
Stir once or twice if possible to help the sauce become smooth and creamy.
3. Finish the sauce
Stir everything well until the cream cheese is fully melted
Season with salt and pepper if needed
Add a splash of lemon juice for extra flavor (optional but great)
4. Serve warm
Serve immediately while hot and creamy.
Serving Ideas:
Over rice (jasmine or basmati)
Tossed with linguine or egg noodles
With crusty bread for dipping
As a party dip with crackers or toasted baguette slices
Suggested Sides:
Steamed broccoli or green beans
Fresh green salad with vinaigrette
Tips for Best Results:
Don’t overcook shrimp—they can become rubbery
If sauce gets too thick, add a splash of milk or broth
Want more flavor? Add a pinch of chili flakes or paprika
Flavor Twist Ideas:
Add spinach for a creamy shrimp Florentine style
Mix in mushrooms for extra depth
Use Cajun seasoning instead of Italian for a spicy kick
