Slow Cooker 5-Ingredient Garlic Butter Shrimp

INGREDIENTS:

1 pound large shrimp, peeled and deveined (I buy frozen, thawed in a bowl of cold water — easy peasy)

1/2 cup unsalted butter, melted (use the real stuff, trust me)

4 garlic cloves, minced (or more if you measure garlic with your soul)

1 tablespoon fresh lemon juice (or that squeeze bottle — I won’t tell)

Good pinch of salt & pepper

DIRECTIONS:

Shrimp first: Toss those pretty little shrimp right into your slow cooker. If they’re still a little wet from thawing, that’s fine — just pat them dry-ish.

Mix the magic: Grab a small bowl, whisk together that melted butter, garlic, lemon juice, salt, and pepper. Take a sniff — doesn’t it already smell dreamy?

Pour it on: Drizzle that buttery goodness all over the shrimp. Give ‘em a quick stir to make sure nobody’s left out.

Cover & forget: Lid on. Set it to LOW for about 1–2 hours. Check around the 1-hour mark — shrimp cook fast, so don’t wander too far. You want them pink, juicy, and just cooked through.

Serve it up: Spoon those beauties over warm rice, twirl them with pasta, or pile them on a salad if you’re feeling virtuous. And for heaven’s sake, pour that extra garlic butter over the top — waste not, want not!