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Shrimp in a slow cooker

Shrimp in the Slow Cooker

Shrimp in the slow cooker — delicious, good for you, and always a fit! Slow-cooker shrimp is a go-to recipe. For one, it dresses up any spread, whether it's a holiday table or a light, meatless meal — perfect for New Year's! It also keeps all its goodness with this cooking method, and it's a great choice for anyone who eats clean. Serve it with vegetables (fresh, steamed, or sautéed) or rice, with your favorite sauces, and a glass of dry or off-dry white wine.

wella

Recipe author

Composition / ingredients

Servings:

Shrimp

Garlic

Parsley

Green onion

Lemons

Bay leaves

Mixed peppercorns

Dried spices

Salt

Frozen vegetables

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 73 % 11 g

Fats 7 % 1 g

Carbohydrates 20 % 3 g

70 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

First, thaw the shrimp if they're frozen, then be sure to rinse them under water.
Step 2:

Get out the spices that you — and the shrimp — will enjoy.
Step 3:

Cut the garlic, since it releases its aroma faster that way.
Step 4:

Get your fresh herbs ready — whichever you like best, or whatever you have on hand.
Step 5:

Cut a few lemon slices (use half a lemon per 1 liter / about 4 cups of water).
Step 6:

Pour water into the slow-cooker pot set to the "Stew" setting, salt it to taste, wait for it to come to a boil, and add everything you've prepped for the shrimp. To save time, you can turn the slow cooker on right at the start.
Step 7:

A minute or two later, add the shrimp.
Step 8:

Prepare a side of frozen vegetables — ideally cut into neat pieces.
Step 9:

Take the shrimp out after 3 to 5 minutes (depending on size). Add the frozen vegetables to the same liquid for a few minutes. Peel the shrimp, combine them with the vegetable side, and squeeze a little lemon over the top. Your meatless party dish is ready — it's delicious hot or cold.

And a few more tips. Shrimp: jumbo (large) shrimp work well here. Thaw them gently at room temperature — starting in the refrigerator — rather than under water. You can even drop them into the slow cooker straight from frozen. Cook for just a few minutes on whatever setting works best for your machine. Steamed, the shrimp are even healthier. Spices: anything goes, but choose them so they don't overpower the shrimp's flavor. A basic mix is usually bay leaf, salt, mixed peppercorns, and a dried seasoning of some kind. The amount of spices and any extras is up to you. Cooking — boil or fry? Fried shrimp are tasty but not very healthy, so it's better to boil them. You can tell they're done when the shells turn translucent and the shrimp float to the top. Don't overcook them, or the meat turns rubbery. It's best not to chop the herbs — left whole, they release their flavor and benefits differently. The rule: add the spices and shrimp only to water that's already boiling. To clean shrimp, start with the head — pull it off or cut it away. Slit the underside with a knife and peel off the whole shell. Don't forget to remove the dark vein by making a cut along the tail. Cooking time depends on whether you're thawing the shrimp first — if so, add the thawing time to what's given in the recipe.