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

You can tweak this super-simple base in a bunch of ways without losing the 5-ingredient, dump-and-go spirit. For a little heat, add 1/4 to 1/2 teaspoon red pepper flakes along with the salt and garlic. For an herby twist, sprinkle in 1 teaspoon dried Italian seasoning or 1 teaspoon dried parsley or basil. If you want more of a scampi-style vibe, stir in 1 to 2 tablespoons grated Parmesan cheese right before serving. To make it a full one-pot meal, you can scatter a handful of cherry tomatoes or a cup of frozen broccoli florets over the shrimp before cooking, though that technically takes you beyond the original five ingredients.

Food safety tips: Always start with fully frozen shrimp for this method, not shrimp that have been partially thawed and refrozen. Keep the shrimp in the freezer until you’re ready to add them to the slow cooker. Cook on LOW only; HIGH can overcook the shrimp quickly and may not heat as evenly from frozen.

Do not leave the shrimp sitting in the slow cooker on the warm setting for more than 1 to 1 1/2 hours after they are done, as seafood can become rubbery and the quality and safety can decline. Leftovers should be cooled quickly, transferred to an airtight container, and refrigerated within 2 hours; eat within 2 days and reheat gently on the stovetop over low heat just until warmed through to avoid overcooking.