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Slow Cooker Garlic Butter Shrimp and Quinoa - This easy, 7 ingredient weeknight dinner is made in the slow cooker! It's a healthy, gluten and lactose free meal that the whole family will love! | Foodfaithfitness.com | @FoodFaithFit

Garlic Butter Shrimp and Quinoa in the Slow Cooker

This easy garlic butter shrimp and quinoa is made in the slow cooker and is only 8 ingredients! It's a healthy, gluten and lactose free weeknight meal that the whole family will love!
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 People
Calories 322kcal
Author FoodFaithFitness


  • 2 Cups Reduced-sodium vegetable broth
  • 1 Cup Quinoa, uncooked
  • 1/2 Cup Onion, roughly chopped
  • 1/4 Cup Fresh lemon juice
  • Zest of half a large lemon
  • 1 tsp Salt
  • Pepper
  • 1 Head Garlic
  • 2 Tbsp + 1/2 tsp Challenge Dairy Lactose-Free Butter, Divided
  • 6 Cups Spinach, packed
  • 1/2 lb Raw shrimp, tail-on


  • Generously spray the sides of a 7-quart slow cooker with cooking spray.
  • Add in the broth, quinoa, onion, lemon juice, lemon zest, salt and pepper and stir until well combined.
  • Cut the top of the head of garlic off, exposing the cloves but keeping the head in tact.  Place 2 small pieces of tinfoil on top of each other and place the garlic in the center, cut-side up. Rub 1/2 tsp of the butter all over the top of the exposed cloves. Then, wrap the clove up in the tinfoil to make a sealed package. Place it into the center of the quinoa mixture.
  • Cover and cook on high until the liquid is absorbed and the quinoa is creamy, about 2-3 hours. Mine was perfect at about 2 and a half hours.
  • Once cooked, remove the garlic and set aside to cool.  Stir the remaining butter into the quinoa. Then, place the spinach on top of the quinoa in a pile, not stirring it in. Finally, place the raw shrimp on top of the spinach.
  • Cook until the spinach is wilted and the shrimp are cooked and opaque, about another 15 minutes.
  • Press the garlic out of the cooled and stir into the quinoa. *


*I LOVE garlic, so I used the whole head! But, you may not want to. So, add half, taste and add more if you want!


Calories: 322kcal | Carbohydrates: 39.7g | Protein: 20.1g | Fat: 9.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 1.1g | Trans Fat: 798.2g | Cholesterol: 92.3mg | Sodium: 568.8mg | Fiber: 4.1g | Sugar: 2.8g | Vitamin A: 5365IU | Vitamin C: 22.4mg | Calcium: 86mg | Iron: 3.1mg