Slow Cooker Mexican Coffee Shrimp with Zucchini

Slow Cooker Mexican Coffee Shrimp with Zucchini
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What Started it all:
Shrimp, Zucchini, coffee, slow cooker


  • 1 pound of shrimp, peeled and deveined
  • 2 zucchinis, sliced
  • 1 cup of brewed coffee
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish


  1. In a slow cooker, combine the shrimp, sliced zucchinis, brewed coffee, chili powder, cumin, paprika, salt, and pepper.
  2. (Gently stir the ingredients together in the slow cooker, ensuring the shrimp and zucchinis are coated with the coffee and spices.)
  3. Cover and cook on low for 2-3 hours, or until the shrimp are pink and opaque.
  4. (Set the slow cooker to low heat and let the flavors infuse together slowly.)
  5. Once the shrimp are cooked, taste and adjust the seasoning if needed.
  6. (Taste the dish and add more salt, pepper, or spices according to your preference.)
  7. Serve the Mexican coffee shrimp and zucchini over a bed of rice or quinoa, and garnish with fresh cilantro.
  8. (Plate the dish attractively, and sprinkle the fresh cilantro on top for a burst of flavor and color.)

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