Slow Cooker Shrimp Bowl: Easy Weeknight Dinner Recipe

Slow cooker shrimp bowl, a symphony of flavors gently simmered to perfection while you go about your day, is a recipe born out of a busy week and a craving for something comforting and delicious. Discovering this culinary secret weapon has totally transformed the way I approach weeknight dinners. This slow cooker shrimp bowl is destined to become your new favorite too.

Why You Will Love This Slow Cooker Shrimp Bowl Recipe

This slow cooker shrimp bowl recipe is the epitome of comfort food meets convenience. Imagine coming home after a long day to the aroma of tender, juicy shrimp nestled in a flavorful broth, ready to be spooned over fluffy rice. It’s not just the ease of throwing everything into the slow cooker and letting it do its magic; it’s the depth of flavor that slow cooking unlocks. The shrimp becomes incredibly succulent, absorbing all the spices and herbs, making each bite a delightful explosion of taste. It’s also super simple! I know you’ll love this easy way to get dinner on the table. And if you’re looking to meal prep make sure to also check out my Salmon Quinoa Bowls!

This is the sort of recipe that brings back memories of my grandmother’s kitchen, where deliciousness always seemed effortless. Plus, if you need a little treat afterwards, try this Protein Cookie Recipe, it is delicious. Protein Cookie Recipe

Ingredients Needed for This Slow Cooker Shrimp Bowl Recipe

For the Shrimp:

• 1. 5 pounds peeled and deveined shrimp
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

For the Sauce:

• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup chicken broth (or vegetable broth)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice

To Serve:

• Cooked rice (white or brown)
• Optional toppings: avocado slices, sour cream, shredded cheese, hot sauce

How to Make This Slow Cooker Shrimp Bowl Recipe

1. In a large bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Ensure the shrimp are evenly coated with the seasoning.

2. In the slow cooker, combine the diced tomatoes, chicken broth, chopped onion, minced garlic, red bell pepper, green bell pepper, black beans, and corn. Stir well to mix all the ingredients.

3. Gently nestle the seasoned shrimp into the slow cooker, distributing them evenly throughout the vegetable mixture.

4. Cover the slow cooker and cook on low for 1 1/2 to 2 hours, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they can become rubbery.

5. Once the shrimp is cooked, stir in the chopped cilantro and lime juice. Taste and adjust seasonings as needed.

6. Prepare the rice according to package directions.

7. Spoon the cooked rice into bowls and top with generous servings of the slow cooker shrimp and vegetable mixture.

8. Garnish with your favorite toppings, such as avocado slices, sour cream, shredded cheese, or hot sauce. Serve immediately and enjoy your flavorful slow cooker shrimp bowl!

How to Serve This Slow Cooker Shrimp Bowl Recipe

Serve this slow cooker shrimp bowl over a bed of fluffy rice. For added flavor, consider using cilantro lime rice. Toppings are also key. A dollop of sour cream or Greek yogurt adds a creamy coolness that complements the spicy sauce. Avocado slices provide a healthy dose of fats and a wonderful creamy texture. Sprinkle on some shredded cheddar or Monterey Jack cheese for extra richness. And for those who like a little heat, a dash of your favorite hot sauce is always a welcome addition. You can even serve a side of warm tortillas for wrapping up the shrimp and vegetable mixture for a DIY burrito bowl experience. It is better than this dish "Hamachi Crudo".

How to Store This Slow Cooker Shrimp Bowl Recipe

Leftover slow cooker shrimp bowl can be stored in the refrigerator for up to 3 days. Allow the shrimp and vegetable mixture to cool completely before transferring it to an airtight container. To reheat, simply microwave individual portions until heated through, or warm it up in a pot on the stovetop over medium heat. For best results, store the cooked rice separately to prevent it from becoming soggy. Freezing is also an option, although the texture of the shrimp may change slightly upon thawing. If freezing, divide the cooled mixture into freezer safe containers. Thaw overnight in the refrigerator before reheating.

Tips to Make This Slow Cooker Shrimp Bowl Recipe

• Ingredient Swaps: Feel free to swap out the vegetables based on your preferences. Bell peppers can be replaced with poblano peppers for a different flavor profile. Add other veggies like zucchini or squash. Canned tomatoes can be substituted with fresh diced tomatoes.
• Success Tips: Avoid overcooking the shrimp by monitoring them closely during the last 30 minutes of cooking. Overcooked shrimp can become tough and rubbery.
• Common Mistakes to Avoid: Don't add the cilantro and lime juice until the very end of the cooking process to preserve their fresh flavors.
• Pro Tips for Best Results: For a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking.

Helpful Notes for This Slow Cooker Shrimp Bowl Recipe

• Sodium Note: Canned diced tomatoes, broth, beans, and corn can be salty. Read labels! If you are concerned about sodium levels, use low sodium or no salt added versions of these ingredients.
• Shrimp Size: Different sized shrimp will have different cooking times. If your shrimp is very small, start checking them closer to the one hour mark.
• Spice Level: Feel free to adjust the amount of cayenne pepper to control the level of spice in the dish. For a milder flavor, omit the cayenne pepper altogether.

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Variation of This Slow Cooker Shrimp Bowl Recipe

• Spicy Shrimp Bowl: For those who enjoy a fiery kick, add a chopped jalapeño pepper to the slow cooker. You can also add a dash of your favorite hot sauce or a pinch of red pepper flakes.
• Creamy Shrimp Bowl: Stir in a 1/2 cup of heavy cream or coconut milk during the last 15 minutes of cooking for a richer, more decadent dish.
• Shrimp Taco Bowl: Instead of serving the shrimp mixture over rice, use it as a filling for tacos or taco bowls. Top with shredded lettuce, guacamole, and salsa for a festive meal.

Frequently Asked Questions

Conclusion

This slow cooker shrimp bowl is more than just a recipe; it's a flavorful, fuss-free way to bring a little joy to your dinner table. With minimal prep and maximum flavor, it's a dish that’s perfect for busy weeknights or lazy weekends. Plus, it's easy to customize to your liking. I hope you enjoy making this slow cooker shrimp bowl and sharing it with your loved ones.

Slow Cooker Shrimp Bowl: Easy Weeknight Dinner Recipe

Easy slow cooker shrimp bowl with shrimp, peppers, onions, beans, and corn.

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Category: Main Course
Cuisine: Mexican
Diet: Gluten Free

Nutrition:
Calories: 350
Protein: 30g
Carbs: 30g
Fat: 12g

Ingredients

• 1.5 pounds peeled and deveined shrimp
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup chicken broth (or vegetable broth)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• Cooked rice (white or brown)
• Optional toppings: avocado slices, sour cream, shredded cheese, hot sauce

Instructions

1. 1. In a large bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
2. 2. In the slow cooker, combine the diced tomatoes, chicken broth, chopped onion, minced garlic, red bell pepper, green bell pepper, black beans, and corn. Stir well to mix all the ingredients.
3. 3. Gently nestle the seasoned shrimp into the slow cooker, distributing them evenly throughout the vegetable mixture.
4. 4. Cover the slow cooker and cook on low for 1 1/2 to 2 hours, or until the shrimp are pink and cooked through.
5. 5. Once the shrimp is cooked, stir in the chopped cilantro and lime juice. Taste and adjust seasonings as needed.
6. 6. Prepare the rice according to package directions.
7. 7. Spoon the cooked rice into bowls and top with generous servings of the slow cooker shrimp and vegetable mixture.
8. 8. Garnish with your favorite toppings, such as avocado slices, sour cream, shredded cheese, or hot sauce. Serve immediately.

Notes

• Adjust the cayenne pepper for more or less spice. You can add or substitute other vegetables like zucchini or squash. For a thicker sauce, mix a tablespoon of cornstarch with 2 tablespoons of cold water and add to the slow cooker during the last 30 minutes.