Slow Cooker Shrimp Louisiana Style Recipe

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 1:30 h
  • Ready In: 1:40 h

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Nutritional Info

This information is per serving.

  • Calories

    361 g
  • Carbohydrates

    59.6 g
  • Cholesterol

    143.2 mg
  • Fat

    2.8 g
  • Fiber

    3 g
  • Protein

    25.6 g
  • Saturated Fat

    3.6 g
  • Serving Size

  • Sodium

    594 mg
  • Sugar

    0 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    2.2 g
  • Potassium

    347 mg
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Slow cooker shrimp Louisiana-style recipe. Shrimp with spices and Worcestershire sauce cooked in a slow cooker and served over rice cooked in a pressure cooker. Very easy and delicious! This recipe is adapted from Do you like to cook shrimp in a slow cooker? You may also like these shrimp recipes:

Slow Cooker Thai-Style Shrimp Stew Recipe

Shrimp with vegetables and hot Chinese chili sauce cooked in a slow cooker.

Makes four servings

Ingredients: 2 cups (500 ml) low-sodium fat-free chicken broth, 2 cups bok choy, 1 cup sliced red bell pepper, 1 cup sliced scallions, 1 cup (250 ml) can bean sprouts, drained, 4 oz (120 g) cellophane noodles, cut into 2-inch (5 cm), 1/4 cup (60 ml) rice wine vinegar, 1/2 teaspoon Chinese chili sauce with garlic, 1 pound (480 g) medium shrimp, peeled and deveined, soy sauce, to taste, salt and freshly ground black pepper


In a 6-quart slow cooker, combine chicken broth and vegetables. Cover the cooker and cook on high heat for 4-5 hours. While vegetable stew is cooking, in a large bowl, place cellophane noodles and cover with hot water. Soak until softened. Drain using a colander.

Add soaked noodles, vinegar, chili sauce, and shrimp to the slow cooker during the last 10 minutes. Season to taste with soy sauce and seasoning. Turn off the slow cookerβ€”ladle shrimp stew into soup bowls. Serve hot.

Slow Cooker Shrimp and Vegetable Stew Recipe

Shrimp with turkey sausages and vegetables cooked in a slow cooker and served over cooked rice.

Makes four servings


One can (14Β½ oz (435 ml) stewed tomatoes, undrained, 1/4 pound (120 g) smoked turkey sausage, thickly sliced, 1 cup halved baby carrots, 1 cup tiny Brussel sprouts, 1 cup whole-kernel corn, one medium yellow onion, peeled and cut into thin wedges, one teaspoon chili powder, 1 pound (480 g) medium shrimp, peeled and deveined, salt and freshly ground black pepper, 3 cups cooked rice, warm.

Instructions: In a 6-quart slow cooker, combine all ingredients except shrimp, seasoning, and cooked rice. Cover the cooker and cook on a high-heat setting for 4-5 hours, adding shrimp for 10-15 minutes.

Turn off the slow cooker and open the lid. Season Shrimp and Vegetable Stew with salt and black pepper. Stir well. Serve over the cooked rice.

Slow Cooker Shrimp Louisiana Style Recipe


  • 1 pound (480 g) raw shrimp, unpeeled, deveined, tails-on
  • 1/2 cup unsalted butter, sliced
  • freshly squeezed juice of 1 lemon
  • zest of 1 lemon
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • cooked rice


Step 1

Lightly grease a 4-quart (4 L) slow cooker with nonstick cooking spray.

Step 2

In the slow cooker, combine shrimp, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and garlic. Top with butter.

Step 3

Cover the pot and cook on a high-heat setting for 90 minutes, or until shrimp are pink.

Step 4

Turn off the slow cooker and open the lid. Stir in 1 teaspoon of lemon zest. Serve shrimp over the cooked rice.

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