Crockpot Lemon Garlic Shrimp and Broccoli
Ever wish you could toss a bunch of delicious things in a pot, walk away, and come back to a gourmet dinner? Yeah, same. That’s basically the magic of this Crockpot Lemon Garlic Shrimp and Broccoli recipe — it’s zesty, buttery, healthy-ish, and completely foolproof.
I made this one on a rainy Tuesday because, honestly, I didn’t want to deal with the oven. Spoiler: it turned out so good, I started questioning why I ever cook shrimp any other way.
So grab your slow cooker, some shrimp, and your best “I don’t feel like cooking” attitude — because this dish is about to save your weeknights.
Why You’ll Love This Crockpot Lemon Garlic Shrimp and Broccoli
Let’s start with the obvious: it’s shrimp, and it’s garlic. Need I say more?
Okay, fine — here’s the full scoop:
- Effortless prep: Toss everything in the Crockpot and walk away. That’s my kind of cooking.
- Bright and zesty flavor: The lemon and garlic combo cuts through the richness, giving you that fresh “I’m eating something fancy” vibe.
- Protein + Veggies = Win: Shrimp for lean protein, broccoli for crunch and color — balanced and beautiful.
- Perfect for meal prep: Leftovers taste just as amazing the next day (if they survive that long).
Ever wondered why shrimp always feels like restaurant food? Because it’s fast, fancy, and everyone thinks you spent hours on it. Joke’s on them.
Ingredients You’ll Need
Here’s the shopping list. Don’t worry — nothing too fancy, I promise.
- 1 ½ pounds raw shrimp, peeled and deveined
- 3 cups fresh broccoli florets
- 4 garlic cloves, minced
- 2 lemons, juiced (and zested if you’re feeling extra)
- 3 tablespoons butter, melted
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes (optional, but highly recommended for that little kick)
- Salt and pepper, to taste
- Fresh parsley for garnish
Optional add-ons (because we’re all about options here):
- A sprinkle of Parmesan cheese before serving
- A cup of cooked rice or quinoa underneath to soak up the lemony goodness
How to Make Crockpot Lemon Garlic Shrimp and Broccoli
This recipe’s beauty lies in its simplicity. You literally just layer, stir, and wait for the magic.
Step 1: Prep the Shrimp and Broccoli
Rinse your shrimp and pat them dry (no soggy shrimp allowed). Toss them in a bowl with salt, pepper, garlic, and a drizzle of olive oil. Let them hang out for a few minutes while you chop your broccoli.
Step 2: Layer in the Crockpot
Add your broccoli first — it takes longer to cook than shrimp. Then pour in the shrimp, followed by the butter, lemon juice, zest, and red pepper flakes.
Step 3: Cook Low and Slow
Cook on LOW for 1½ to 2 hours.
If you cook shrimp too long, they’ll go rubbery faster than a bad date. So set a timer and check them at 90 minutes — they should be pink, juicy, and curled just right.
Step 4: Serve and Garnish
Once done, give everything a gentle stir, then plate it up. Sprinkle fresh parsley on top, maybe some Parmesan if you’re feeling fancy, and boom — dinner is served.
Tips for the Perfect Shrimp and Broccoli Every Time
Want to make this meal chef’s kiss perfect? Here’s what I’ve learned after making it (too many times to count).
1. Use Fresh Shrimp if You Can
Frozen works in a pinch, but fresh shrimp always gives you that buttery texture. If using frozen, thaw them first — otherwise, you’ll end up with shrimp soup (and not in a good way).
2. Don’t Skip the Zest
The lemon zest makes a massive difference. It gives a pop of brightness that lifts the whole dish.
3. Add Rice or Pasta
I like to pour this over rice or linguine. That buttery lemon sauce deserves something to cling to.
4. Avoid Overcooking
If you’re nervous about timing, check your shrimp after an hour. Once they’re opaque and pink, they’re done.
What to Serve with Lemon Garlic Shrimp and Broccoli
This dish pairs beautifully with almost anything, but here are my go-tos:
- Garlic bread (because there’s no such thing as too much garlic)
- Steamed jasmine rice for soaking up the sauce
- Cauliflower rice for a low-carb option
- Simple green salad with lemon vinaigrette for freshness
Pro tip: drizzle the leftover sauce over your sides — waste nothing.
Why the Crockpot Wins Every Time
Let’s be real — the Crockpot is the unsung hero of the kitchen. You toss in your ingredients, walk away, and return to something that smells like a five-star restaurant.
Here’s why I swear by it for shrimp dishes:
- Even cooking: Keeps the shrimp juicy without scorching the garlic.
- Hands-free time: You can fold laundry, watch Netflix, or scroll recipes for your next meal.
- Infused flavor: Slow cooking lets the garlic and lemon mingle beautifully.
Honestly, if you’re not using your Crockpot for seafood, you’re missing out.
Variations You’ll Want to Try
Feeling adventurous? Here are a few ways to switch things up:
1. Add Pasta Directly
Throw in cooked angel hair pasta during the last 10 minutes for a full meal. The pasta soaks up all that lemon butter — pure heaven.
2. Make It Spicy
Add a teaspoon of Cajun seasoning or a few dashes of hot sauce for a fiery twist.
3. Go Creamy
Stir in a splash of heavy cream or coconut milk at the end for a velvety sauce.
4. Swap the Broccoli
Not a broccoli fan? (First of all, how dare you.) Try asparagus, zucchini, or snap peas instead.
Storing & Reheating Tips
If — and that’s a big if — you have leftovers, here’s how to keep them tasty:
- Store: In an airtight container for up to 3 days in the fridge.
- Reheat: On the stovetop over low heat with a little butter or olive oil.
- Freeze: Not recommended — shrimp texture changes after thawing.
Nutrition Facts (Approximate)
| Nutrient | Per Serving |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Carbs | 7g |
| Fat | 20g |
| Fiber | 3g |
Final Thoughts
So, there you have it — Crockpot Lemon Garlic Shrimp and Broccoli, your new go-to for lazy nights that still deserve something special.
It’s bright, buttery, and borderline addictive. Plus, it makes you look like you have your life together (even if your kitchen says otherwise).
Next time you’re tempted to order takeout, remember this one. You can have restaurant-level shrimp with half the effort and zero stress.
Print
Crockpot Lemon Garlic Shrimp and Broccoli
- Total Time: 1 hr 40 min
- Yield: 4 servings 1x
Description
Easy Crockpot Lemon Garlic Shrimp and Broccoli — zesty, buttery, and healthy slow cooker dinner perfection.
Ingredients
1 ½ lbs shrimp
3 cups broccoli florets
4 garlic cloves, minced
2 lemons, juiced
3 tbsp butter
2 tbsp olive oil
½ tsp red pepper flakes
Salt & pepper to taste
Fresh parsley for garnish
Instructions
1. Rinse and dry shrimp; toss with olive oil, garlic, salt, and pepper.
2. Add broccoli to Crockpot, then layer shrimp on top.
3. Pour in melted butter, lemon juice, zest, and red pepper flakes.
4. Cook on LOW for 1.5–2 hours until shrimp are pink and tender.
5. Garnish with parsley and serve hot.
Notes
Don’t overcook shrimp — check at 90 minutes.
Serve with rice or pasta for a complete meal.
Store leftovers in fridge for up to 3 days.
- Prep Time: 10 min
- Cook Time: 1 hr 30 min
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 220mg
