Dump a bag of frozen shrimp straight into the pot with 4 pantry staples and you’ll have a dinner so mouthwatering,

Place the frozen raw shrimp directly into the bottom of a 4- to 6-quart slow cooker. No need to thaw—just open the bag and dump them in so they form an even layer across the bottom. This should look like a pile of icy shrimp with the tails still on.

Scatter the butter pieces evenly over the top of the frozen shrimp so they can melt down into the shrimp as they cook.

Sprinkle the minced garlic (or garlic powder) and the salt evenly over the shrimp and butter. Drizzle the lemon juice over everything.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, or until the shrimp are just cooked through. Start checking at 1 hour and 15 minutes the first time you make it, since slow cookers can run a little hot or cool.

When the shrimp are opaque, pink, and curled into a loose C-shape (not tightly curled into an O), they are done. Stir gently to coat all the shrimp in the buttery garlic-lemon sauce. Taste the sauce and add a pinch more salt or an extra squeeze of lemon if needed.

Serve the shrimp right away with the sauce spooned over rice, pasta, or your favorite side. Remove the tails at the table as you eat, or quickly pinch them off before serving if you prefer.

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