36+ Flavorful and Easy Keto Crockpot Shrimp Recipes to Try Now

Looking for delicious, easy, and keto-friendly meals?

Crockpot shrimp recipes offer the perfect solution for busy weeknights or meal prepping.

These low-carb recipes are packed with flavor, healthy fats, and protein, making them ideal for anyone following a keto diet.

With over 36 variations, you’ll find plenty of ways to enjoy shrimp in your slow cooker.

Whether you’re craving a creamy coconut lime soup, a savory shrimp scampi, or simple shrimp and vegetable dishes, there’s something for everyone.

Best of all, these recipes require minimal preparation and let the crockpot do the hard work for you.

Let’s dive into these 36+ keto crockpot shrimp recipes that will make your taste buds sing without breaking your carb limit!

36+ Flavorful and Easy Keto Crockpot Shrimp Recipes to Try Now

Crockpot shrimp recipes are a great way to stay on track with your keto diet.

With an abundance of flavor-packed options, you’ll never get bored.

The slow cooking method allows the shrimp to absorb all the delicious flavors, creating tender, juicy shrimp every time.

These recipes are easy to follow, making them perfect for busy schedules.

Whether you’re a seasoned keto expert or just starting out, these recipes will make your keto journey tastier and easier than ever.

So, grab your crockpot and get cooking – it’s time to enjoy shrimp in ways you’ve never imagined!

Crockpot Garlic Butter Shrimp

This Crockpot Garlic Butter Shrimp recipe is the ultimate low-carb, keto-friendly dish that’s packed with flavor. The shrimp is cooked in a rich garlic butter sauce, making it tender and delicious. This dish is perfect for busy weeknights, as it requires minimal prep and is cooked effortlessly in your slow cooker. You can serve it on its own or pair it with some sautéed vegetables or cauliflower rice to make a complete meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 5 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions

• Place the shrimp in the crockpot.
• In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
• Add Parmesan cheese, lemon juice, paprika, salt, and pepper to the melted butter mixture. Stir well.
• Pour the garlic butter mixture over the shrimp in the crockpot and toss to coat.
• Cover and cook on low for 1-2 hours, or until the shrimp are pink and fully cooked.
• Garnish with fresh parsley before serving.

This simple and flavorful shrimp dish will quickly become a go-to in your keto meal rotation. The garlic butter sauce enhances the shrimp’s natural sweetness, and the hint of Parmesan adds richness. It’s not only easy to make but also very satisfying. You can adjust the seasoning to your liking, and it pairs well with almost any keto-friendly side dish, making it a versatile and delicious meal.

Crockpot Shrimp Scampi

This Crockpot Shrimp Scampi is a keto twist on the classic Italian dish. With zesty lemon, garlic, and buttery shrimp, it delivers all the rich flavors of the original but without the carbs. This recipe is a perfect option when you’re craving something savory yet low-carb, and the slow cooker ensures that the shrimp stay juicy and tender. It’s an excellent dish for a cozy dinner or for entertaining guests.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1/4 cup unsalted butter
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup chopped fresh basil
• Salt and pepper, to taste

Instructions

• Add the shrimp to the crockpot.
• In a small pan, heat the butter and olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 2 minutes until fragrant.
• Stir in the lemon zest, lemon juice, salt, and pepper.
• Pour the garlic-lemon mixture over the shrimp in the crockpot and toss to coat.
• Cover and cook on low for 1-2 hours, or until the shrimp turn pink and are fully cooked.
• Garnish with chopped fresh basil before serving.

This shrimp scampi version is a keto-friendly delight that’s just as flavorful as its traditional counterpart. The combination of butter, garlic, and lemon brings out the best in the shrimp, making every bite bursting with flavor. The red pepper flakes add a nice kick, and the fresh basil on top gives the dish a refreshing finish. It’s a perfect meal for anyone following a keto diet but still craving that classic Italian flavor.

Crockpot Shrimp and Broccoli Alfredo

This Crockpot Shrimp and Broccoli Alfredo is a comforting and creamy dish that is perfect for a keto-friendly dinner. The shrimp, cooked in a rich, creamy Alfredo sauce, pairs perfectly with the tender broccoli. This slow-cooked dish is ideal when you’re craving something indulgent but still want to stay within your carb limits. It’s a complete meal that comes together effortlessly in your crockpot.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cups broccoli florets
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/4 tsp nutmeg (optional)

Instructions

• Place the shrimp and broccoli in the crockpot.
• In a separate bowl, whisk together heavy cream, cream cheese, Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper.
• Pour the creamy sauce mixture over the shrimp and broccoli in the crockpot.
• Cover and cook on low for 2-3 hours, or until the shrimp are cooked through and the broccoli is tender.
• Stir gently before serving, and if desired, sprinkle with extra Parmesan.

This Crockpot Shrimp and Broccoli Alfredo is a keto lover’s dream, delivering a rich and creamy experience without the carbs. The shrimp remains juicy, and the broccoli soaks up all the creamy Alfredo sauce, creating a delicious contrast in textures. Whether you serve it on its own or with a side of cauliflower rice, it’s sure to satisfy your cravings for a hearty, comforting meal that stays within your keto guidelines.

Crockpot Lemon Dill Shrimp

This Crockpot Lemon Dill Shrimp recipe is a refreshing and flavorful low-carb dish that’s perfect for a light yet satisfying keto meal. The combination of fresh lemon and dill creates a tangy and aromatic sauce that complements the shrimp beautifully. With minimal ingredients and effort, this recipe is an ideal option when you want something simple but still bursting with flavor. The slow cooking ensures that the shrimp become perfectly tender and infused with the lemon-dill goodness.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1/4 cup unsalted butter
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions

• Add the shrimp to the crockpot.
• In a small saucepan, melt the butter over medium heat. Add lemon zest, lemon juice, garlic powder, salt, and pepper. Stir well.
• Pour the lemon-butter mixture over the shrimp and toss to coat.
• Cover and cook on low for 1-2 hours, or until the shrimp are fully cooked and tender.
• Garnish with fresh dill and parsley before serving.

This dish is a light and vibrant keto option that balances the richness of the butter with the freshness of lemon and dill. The shrimp are perfectly cooked, with the flavors infused into each bite. The fresh herbs add a burst of color and a clean finish to the dish. It’s an easy, yet flavorful, meal that is sure to be a crowd-pleaser. Whether you serve it as a standalone dish or with some steamed vegetables, it’s a fantastic way to enjoy a healthy, flavorful meal on a keto diet.

Crockpot Shrimp with Avocado Salsa

This Crockpot Shrimp with Avocado Salsa is a fresh and zesty keto-friendly dish that combines the sweetness of shrimp with the creamy richness of avocado. The shrimp is cooked in a flavorful seasoning blend, and when paired with a homemade avocado salsa, the result is a delightful, refreshing meal that’s low in carbs but high in taste. This is a great option for meal prepping, as it can be enjoyed for several days.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice

Instructions

• Place the shrimp in the crockpot and drizzle with olive oil. Sprinkle cumin, paprika, salt, and pepper over the shrimp. Toss to coat evenly.
• Cover and cook on low for 1-2 hours, or until the shrimp are cooked through and tender.
• In a bowl, combine the diced avocados, cherry tomatoes, red onion, cilantro, and lime juice to make the salsa.
• Serve the shrimp topped with the avocado salsa.

This recipe combines the warm, seasoned shrimp with a fresh and creamy avocado salsa for a delicious contrast. The shrimp are perfectly spiced and tender, while the avocado salsa adds a cool, vibrant touch that enhances the overall flavors. This dish is incredibly satisfying without the heaviness of traditional meals, and the refreshing salsa gives it a nice burst of texture and flavor. It’s an ideal dish for any occasion and makes for a perfect low-carb lunch or dinner.

Crockpot Shrimp and Cauliflower Grits

Crockpot Shrimp and Cauliflower Grits is a keto twist on the classic southern dish, replacing traditional grits with creamy cauliflower mash. The shrimp is cooked in a savory garlic butter sauce that pairs perfectly with the cauliflower grits, creating a rich and hearty meal that feels indulgent yet still stays within your keto lifestyle. The slow cooker does all the work, making this a fantastic weeknight dinner.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower florets
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

• Place the shrimp in the crockpot. Add garlic, butter, and lemon juice, stirring to coat the shrimp.
• Cover and cook on low for 1-2 hours, or until the shrimp are cooked through.
• Meanwhile, steam the cauliflower until tender, about 10-12 minutes.
• Blend the steamed cauliflower with heavy cream, butter, Parmesan, salt, and pepper until smooth and creamy.
• Serve the shrimp over the cauliflower grits and garnish with fresh parsley.

This dish brings together the creamy, smooth texture of cauliflower “grits” with the rich, savory shrimp cooked in garlic butter. It’s an incredibly comforting dish that’s perfect for those on a keto diet looking for a hearty, satisfying meal. The cauliflower grits take on the flavor of the shrimp, making every bite rich and decadent, while the shrimp remain tender and flavorful. It’s a perfect low-carb option for anyone craving southern-style comfort food without the carbs.

Crockpot Shrimp Coconut Curry

Crockpot Shrimp Coconut Curry is a warm, rich, and aromatic dish that brings together the creaminess of coconut milk with the bold flavors of curry. This keto-friendly curry is full of spices, making it a great option when you’re craving something flavorful and satisfying. The shrimp absorbs the coconut curry sauce, becoming tender and infused with all the aromatic spices, while the slow cooker does all the work.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 2 tbsp fresh cilantro, chopped
• Salt and pepper, to taste
• 1 tbsp lime juice

Instructions

• Add the shrimp to the crockpot.
• In a bowl, whisk together the coconut milk, curry powder, turmeric, cumin, cayenne pepper, salt, and pepper.
• Pour the curry sauce over the shrimp and stir to coat evenly.
• Cover and cook on low for 1-2 hours, or until the shrimp are fully cooked.
• Stir in lime juice and garnish with fresh cilantro before serving.

This shrimp coconut curry is a fragrant and satisfying dish that’s both comforting and exotic. The creamy coconut milk balances out the spices, while the shrimp absorbs all the wonderful curry flavors. It’s perfect served over cauliflower rice or enjoyed on its own as a flavorful, keto-friendly meal. The dish is incredibly easy to prepare and can be enjoyed as a quick weeknight dinner or as part of a meal prep for the week ahead.

Crockpot Shrimp and Spinach Parmesan

Crockpot Shrimp and Spinach Parmesan is a cheesy, creamy, and comforting keto dish that combines the rich flavors of shrimp with the earthy taste of spinach. The slow cooker ensures that the shrimp stays juicy, while the spinach wilts down perfectly into a rich Parmesan sauce. It’s a fantastic dish for anyone craving a hearty, cheesy meal that’s also low in carbs.

Ingredients

• 1 lb shrimp, peeled and deveined
• 3 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

• Add the shrimp and chopped spinach to the crockpot.
• In a small saucepan, melt the butter over medium heat and sauté the garlic until fragrant, about 1 minute.
• Add the heavy cream, Parmesan cheese, salt, and pepper to the saucepan and stir to combine.
• Pour the creamy cheese sauce over the shrimp and spinach in the crockpot, stirring to coat evenly.
• Cover and cook on low for 1-2 hours, or until the shrimp are cooked through and the spinach is wilted.
• Sprinkle with shredded mozzarella cheese before serving.

This dish is a rich and indulgent keto meal that’s full of creamy, cheesy goodness. The shrimp is perfectly tender and coated in a decadent Parmesan sauce, while the spinach adds a lovely, earthy flavor. The mozzarella on top brings extra creaminess, making every bite feel indulgent. It’s the perfect keto comfort food that’s easy to make in the crockpot and full of flavor, ideal for any night of the week.

Crockpot Shrimp and Zucchini Noodles

Crockpot Shrimp and Zucchini Noodles is a light yet satisfying keto dish that combines tender shrimp with fresh zucchini noodles. The shrimp is cooked in a garlic-butter sauce, which infuses the zucchini noodles with incredible flavor, creating a dish that’s both low-carb and full of taste. This recipe is perfect for anyone craving a healthy, flavorful, and easy-to-make meal.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 medium zucchini, spiralized into noodles
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions

• Place the shrimp in the crockpot.
• In a small saucepan, melt the butter over medium heat and sauté the garlic for 1-2 minutes until fragrant.
• Pour the garlic butter over the shrimp in the crockpot and toss to coat.
• Cover and cook on low for 1-2 hours, or until the shrimp are cooked through.
• In the last 10 minutes of cooking, add the zucchini noodles to the crockpot and stir gently.
• Cook for an additional 10 minutes until the zucchini noodles are tender.
• Garnish with Parmesan cheese and fresh basil before serving.

This dish is the perfect keto comfort food, with the light and fresh zucchini noodles taking the place of traditional pasta. The shrimp, bathed in garlic butter, gives the dish a rich and savory flavor, and the zucchini noodles soak up all that delicious sauce. It’s a satisfying and flavorful dish that will keep you on track with your keto lifestyle without compromising on taste.

Crockpot Shrimp and Bacon Alfredo

This Crockpot Shrimp and Bacon Alfredo combines two beloved ingredients—shrimp and bacon—into a rich and creamy keto-friendly dish. The slow cooker ensures the shrimp is tender and the bacon crispy, while the creamy Alfredo sauce ties everything together beautifully. It’s a hearty meal that feels indulgent but is completely low-carb, making it perfect for those on the keto diet. The addition of crispy bacon enhances the flavors and adds texture, making it a comforting and satisfying dish.

Ingredients

• 1 lb shrimp, peeled and deveined
• 6 slices bacon, chopped
• 1 cup heavy cream
• 1/2 cup Parmesan cheese
• 1/4 cup mozzarella cheese
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped

Instructions

• Place the shrimp in the crockpot.
• In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the pan and drain on paper towels.
• In the same skillet, sauté the minced garlic for 1-2 minutes.
• Add the heavy cream, Parmesan, mozzarella, salt, and pepper to the skillet and cook over low heat until the cheese is melted and the sauce is smooth.
• Pour the sauce over the shrimp in the crockpot and stir to coat.
• Cover and cook on low for 1-2 hours, or until the shrimp are cooked through.
• Garnish with crispy bacon and fresh parsley before serving.

This Crockpot Shrimp and Bacon Alfredo is a rich and decadent dish that combines the creamy texture of Alfredo sauce with the savory flavors of shrimp and bacon. The slow cooking process ensures that the shrimp remain tender, while the bacon adds a perfect crispy contrast. This dish is both comforting and satisfying, and it’s a wonderful way to enjoy a low-carb, keto-friendly meal that doesn’t sacrifice flavor. It’s a great option for special occasions or a weeknight treat.

Crockpot Shrimp and Sausage Cajun

Crockpot Shrimp and Sausage Cajun is a flavorful, spicy keto-friendly dish that brings together the bold flavors of Cajun seasoning, sausage, and shrimp. The slow cooker makes this dish incredibly easy to prepare while ensuring that all the spices are perfectly melded together. This dish is perfect for anyone who loves a little heat in their meals, as the Cajun seasoning adds a punchy kick. It’s an ideal meal when you’re looking for something hearty, spicy, and low-carb.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb andouille sausage, sliced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp thyme
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions

• Add the shrimp, sausage, onion, bell pepper, and garlic to the crockpot.
• Sprinkle the Cajun seasoning, paprika, thyme, salt, and pepper over the ingredients in the crockpot.
• Stir to combine everything evenly.
• Cover and cook on low for 2-3 hours, or until the shrimp are cooked through and the sausage is heated through.
• Garnish with fresh parsley before serving.

This Crockpot Shrimp and Sausage Cajun dish is full of bold, zesty flavors that make each bite exciting. The combination of Cajun seasoning, smoked paprika, and thyme gives the dish a wonderful depth of flavor, while the shrimp and sausage provide hearty protein. The slow cooking process allows the spices to fully develop, making every bite perfectly seasoned. It’s a satisfying, spicy meal that is perfect for anyone looking for a keto-friendly dish with a bit of kick. Whether you serve it over cauliflower rice or on its own, it’s sure to please.

Crockpot Shrimp and Broccoli Alfredo Casserole

This Crockpot Shrimp and Broccoli Alfredo Casserole is a comforting, cheesy, and low-carb dish that combines the richness of Alfredo sauce with the heartiness of shrimp and broccoli. The creamy sauce envelops the shrimp and broccoli, creating a dish that is both indulgent and satisfying while still being keto-friendly. The slow cooking ensures the shrimp is perfectly tender and the broccoli is just the right amount of soft. This casserole is great for meal prep, as it can be enjoyed throughout the week.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1/4 cup Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 tsp nutmeg (optional)

Instructions

• Place the shrimp and broccoli in the crockpot.
• In a saucepan, melt the cream cheese over medium heat. Add heavy cream, Parmesan cheese, mozzarella, garlic, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
• Pour the creamy sauce over the shrimp and broccoli in the crockpot, stirring to coat.
• Cover and cook on low for 2-3 hours, or until the shrimp are fully cooked and the broccoli is tender.
• Stir gently before serving.

This casserole is the ultimate comfort food with a keto-friendly twist. The creamy Alfredo sauce coats the shrimp and broccoli perfectly, making every bite flavorful and satisfying. The mozzarella cheese adds a nice melty texture, while the Parmesan gives it a rich, savory flavor. The broccoli provides a healthy crunch that balances the creaminess of the dish. This is a great option for anyone looking to enjoy a comforting meal that fits within their keto diet while still feeling indulgent.

Crockpot Shrimp Fajitas

Crockpot Shrimp Fajitas are a vibrant and delicious keto meal that brings together the smoky, spiced flavors of fajitas with the juicy tenderness of shrimp. The slow cooker allows the shrimp to soak up all the seasonings, making them flavorful and perfectly cooked. The bell peppers and onions add a nice sweetness and texture, while the fajita seasoning gives the dish an irresistible kick. This recipe is quick, simple, and perfect for busy nights when you want a flavorful meal.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fajita seasoning
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

• Add the shrimp, bell pepper, onion, and garlic to the crockpot.
• Sprinkle the fajita seasoning, cumin, chili powder, salt, and pepper over the ingredients. Drizzle with olive oil and toss everything to coat evenly.
• Cover and cook on low for 1-2 hours, or until the shrimp are cooked through and tender.
• Garnish with fresh cilantro before serving.

These Crockpot Shrimp Fajitas are a zesty, flavorful, and easy keto meal that’s packed with delicious spices. The shrimp absorbs all the fajita seasoning, creating a deliciously spiced bite with every mouthful. The bell peppers and onions add texture and sweetness, balancing out the heat from the spices. This dish is incredibly versatile and can be served in lettuce wraps for a low-carb option or with a side of cauliflower rice. It’s a simple yet satisfying dish that delivers big flavors in minimal time.

Crockpot Shrimp and Mushroom Soup

Crockpot Shrimp and Mushroom Soup is a comforting, creamy, and low-carb dish that is perfect for those chilly nights. The shrimp is simmered in a savory broth with mushrooms, creating a deliciously rich soup that feels indulgent while staying within your keto guidelines. The mushrooms add an earthy flavor, while the shrimp brings a light, delicate taste to the dish. This soup is perfect for meal prepping or enjoying as a light dinner.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups mushrooms, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1/2 tsp thyme
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions

• Add the shrimp, mushrooms, chicken broth, butter, and thyme to the crockpot.
• Season with salt and pepper to taste and stir everything to combine.
• Cover and cook on low for 2-3 hours, or until the shrimp are cooked through and the mushrooms are tender.
• Stir in the heavy cream and cook for an additional 15-20 minutes to allow the soup to thicken.
• Garnish with fresh parsley before serving.

This soup is the perfect balance of creamy and savory, with the mushrooms providing depth and the shrimp offering a delicate sweetness. The slow cooker ensures the flavors meld together beautifully, making each spoonful comforting and satisfying. It’s a great meal for anyone looking to enjoy a light, yet filling, keto-friendly dish that is both warming and delicious. Perfect for a cozy dinner, this soup will soon become a favorite.

Crockpot Shrimp and Artichoke Hearts

Crockpot Shrimp and Artichoke Hearts is a flavorful and keto-friendly dish that combines tender shrimp with the tangy richness of artichoke hearts. The slow cooking process allows the shrimp to absorb the wonderful flavors of the artichokes and seasonings, creating a unique and savory meal. This dish is ideal for anyone who loves a bit of variety in their keto meals while still sticking to a low-carb diet.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup Parmesan cheese
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper, to taste

Instructions

• Place the shrimp and chopped artichoke hearts in the crockpot.
• In a small bowl, mix together the heavy cream, Parmesan cheese, garlic, olive oil, lemon juice, salt, and pepper.
• Pour the mixture over the shrimp and artichokes and toss to coat.
• Cover and cook on low for 1-2 hours, or until the shrimp are fully cooked and tender.
• Stir before serving.

This dish offers a delightful combination of flavors, with the artichokes adding a tangy twist to the rich, creamy sauce. The shrimp absorbs the sauce perfectly, creating a flavorful and satisfying meal. It’s a great low-carb option for those looking to enjoy a comforting, yet healthy, meal. This dish is also incredibly versatile and can be paired with a side of roasted vegetables or a simple salad for a complete keto dinner.

Crockpot Shrimp and Pesto Zucchini Noodles

Crockpot Shrimp and Pesto Zucchini Noodles is a light, flavorful, and keto-friendly dish that brings together tender shrimp with the vibrant, herby goodness of pesto. The zucchini noodles provide a satisfying texture while keeping the dish low-carb. The shrimp, infused with the aromatic basil pesto, creates a dish that’s both refreshing and comforting. The slow cooker allows the flavors to meld perfectly, making this an easy meal with minimal effort required.

Ingredients

• 1 lb shrimp, peeled and deveined
• 3 medium zucchinis, spiralized
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions

• Add the shrimp to the crockpot.
• Drizzle with olive oil and sprinkle with garlic, salt, and pepper. Toss to coat the shrimp evenly.
• Cover and cook on low for 1-2 hours, or until the shrimp are cooked through.
• In the last 10 minutes of cooking, add the zucchini noodles to the crockpot and toss gently to mix.
• Drizzle with pesto and stir to coat the shrimp and zucchini noodles.
• Serve garnished with Parmesan cheese and fresh basil.

This Crockpot Shrimp and Pesto Zucchini Noodles dish is bursting with vibrant, fresh flavors that make it feel indulgent while still being keto-friendly. The pesto gives the shrimp and zucchini noodles a fresh, herby kick, while the zucchini noodles act as a low-carb pasta substitute. The shrimp, cooked perfectly in the slow cooker, are tender and soak up the flavor of the pesto. It’s an easy, flavorful dish that’s perfect for meal prep or a quick weeknight dinner.

Crockpot Shrimp and Spinach Stuffed Mushrooms

Crockpot Shrimp and Spinach Stuffed Mushrooms are a delightful, low-carb appetizer or main dish that combines tender shrimp with a flavorful spinach stuffing. The mushrooms act as the perfect vessel for the filling, providing an earthy, umami flavor that complements the shrimp beautifully. This recipe is incredibly easy to make in the slow cooker, allowing the flavors to develop fully while you go about your day. Whether served as a light lunch or as an appetizer for a gathering, this dish is sure to impress.

Ingredients

• 1 lb shrimp, peeled and deveined
• 12 large mushrooms, stems removed
• 1 cup spinach, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped

Instructions

• In a skillet, sauté the garlic and spinach in olive oil until the spinach is wilted.
• Remove from heat and stir in cream cheese, Parmesan cheese, salt, and pepper.
• Stuff each mushroom cap with the spinach mixture and top with shrimp.
• Place the stuffed mushrooms in the crockpot and cook on low for 2-3 hours, or until the shrimp are cooked through and the mushrooms are tender.
• Garnish with fresh parsley before serving.

These stuffed mushrooms are a perfect combination of flavors and textures. The rich, creamy spinach mixture pairs beautifully with the delicate shrimp, and the mushrooms provide the perfect base to hold it all together. The slow cooker ensures that the mushrooms stay tender and the shrimp are perfectly cooked. This dish is perfect as an appetizer, but it’s also hearty enough to serve as a light main course. It’s a delicious, keto-friendly option that’s sure to be a hit at any gathering.

Crockpot Shrimp Scampi with Cauliflower Rice

Crockpot Shrimp Scampi with Cauliflower Rice is a keto-friendly version of the classic shrimp scampi dish, replacing traditional pasta with cauliflower rice. The shrimp is cooked in a rich garlic butter sauce, creating a fragrant and flavorful dish. The cauliflower rice acts as the perfect base, soaking up all the delicious sauce and providing a low-carb alternative to pasta. The slow cooker makes it easy to prepare, and the result is a satisfying and indulgent meal.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine or chicken broth
• 1/2 tsp red pepper flakes
• Salt and pepper, to taste
• 2 cups cauliflower rice
• Fresh parsley, chopped, for garnish

Instructions

• Add the shrimp to the crockpot.
• In a skillet, melt butter over medium heat and sauté the garlic for 1-2 minutes until fragrant.
• Add the white wine (or chicken broth), red pepper flakes, salt, and pepper to the skillet, and stir to combine.
• Pour the garlic butter sauce over the shrimp in the crockpot.
• Cover and cook on low for 1-2 hours, or until the shrimp are cooked through.
• While the shrimp cook, sauté the cauliflower rice in a separate pan until tender, about 5-7 minutes.
• Serve the shrimp scampi over the cauliflower rice and garnish with fresh parsley.

This dish takes the classic shrimp scampi and gives it a healthy, keto-friendly twist with cauliflower rice. The garlic butter sauce is rich and flavorful, and the shrimp cook perfectly in the slow cooker. The cauliflower rice provides a light and low-carb base, soaking up all the delicious sauce. This is an easy yet flavorful dish that makes for a perfect weeknight dinner or meal prep option. It’s satisfying and indulgent without breaking your carb count.

Crockpot Shrimp and Coconut Lime Soup

Crockpot Shrimp and Coconut Lime Soup is a light yet flavorful keto-friendly soup that brings together the creaminess of coconut milk with the zesty brightness of lime. The shrimp adds a delicate protein to the soup, and the coconut milk provides a creamy texture that balances out the tangy lime and herbs. This dish is perfect for those who want a warm, comforting soup that is both light and satisfying. The slow cooker ensures the flavors are well-balanced, making it an easy and delicious option for lunch or dinner.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp lime juice
• 1 tbsp fish sauce (optional)
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

• Add the shrimp, chicken broth, coconut milk, onion, garlic, ginger, lime juice, and fish sauce to the crockpot.
• Stir to combine and season with salt and pepper to taste.
• Cover and cook on low for 2-3 hours, or until the shrimp are cooked through.
• Garnish with fresh cilantro before serving.

This Coconut Lime Shrimp Soup is incredibly light and refreshing with a balance of creamy, tangy, and savory flavors. The shrimp are tender and perfectly infused with the coconut and lime, while the broth is rich and comforting. The addition of fresh cilantro adds a burst of freshness and color to the soup. This dish is perfect for a light lunch or dinner and is a wonderful option for meal prep, as it’s easy to store and reheat. It’s a unique and flavorful keto dish that is sure to become a favorite.

Crockpot Shrimp and Kale Soup

Crockpot Shrimp and Kale Soup is a hearty and nutrient-packed keto dish that combines tender shrimp with the earthy, nutritious flavor of kale. The slow cooking process allows the flavors to develop and infuse into the shrimp and kale, creating a rich and satisfying soup. The addition of garlic and herbs enhances the flavor, making it a comforting meal that feels indulgent while staying low-carb. This soup is a perfect option for a healthy, filling lunch or dinner.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups kale, chopped
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper, to taste
• 1/4 cup heavy cream (optional for added richness)

Instructions

• Add the shrimp, kale, chicken broth, garlic, olive oil, thyme, salt, and pepper to the crockpot.
• Stir to combine and cover.
• Cook on low for 2-3 hours, or until the shrimp are cooked through and the kale is tender.
• For a creamier soup, stir in the heavy cream just before serving.

This soup is a nourishing and comforting option that brings together the savory flavors of shrimp and kale in a deliciously rich broth. The kale adds fiber and nutrients, while the shrimp provide a light, sweet flavor. The slow cooker makes this soup incredibly easy to prepare, and the long cooking time ensures that all the flavors meld together beautifully. The addition of heavy cream makes the soup even richer, creating a velvety texture. It’s a great dish for anyone on the keto diet looking for a warm, filling, and nutritious meal.

Crockpot Shrimp and Avocado Lettuce Wraps

Crockpot Shrimp and Avocado Lettuce Wraps are a light, fresh, and keto-friendly meal that’s packed with flavor. The shrimp is cooked in a zesty, garlicky sauce that infuses it with bold flavors, while the avocado provides a creamy, cooling contrast. The lettuce wraps make a low-carb base, allowing you to enjoy this dish without the need for tortillas. This meal is perfect for a quick lunch or a light dinner, and it’s also great for meal prep.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp lime juice
• 1/4 tsp cumin
• Salt and pepper, to taste
• 1 avocado, diced
• 1 head of butter lettuce, leaves separated

Instructions

• Add the shrimp, olive oil, garlic, lime juice, cumin, salt, and pepper to the crockpot.
• Stir to coat the shrimp evenly in the seasoning.
• Cover and cook on low for 1-2 hours, or until the shrimp are cooked through.
• To serve, spoon the shrimp and any sauce into the lettuce leaves and top with diced avocado.

These shrimp and avocado lettuce wraps are a light and refreshing meal with a wonderful balance of flavors. The garlic-lime shrimp is juicy and flavorful, while the avocado adds a creamy, rich contrast. The lettuce wraps provide the perfect low-carb vessel, making this meal feel fresh and healthy. It’s a great option for anyone following a keto diet, as it’s packed with protein, healthy fats, and fiber. These wraps are perfect for a light lunch, dinner, or even a fun, interactive appetizer for a gathering.

Note: More recipes are coming soon!