Slow Cooker Shrimp and Brussels Sprout Stew

Slow Cooker Shrimp and Brussels Sprout Stew
Chef Brainy
What Started it all:
Shrimp, Brussels sprout, canned tomatoes, slow cooker

This slow cooker shrimp and Brussels sprout stew is a hearty and nutritious dish that’s perfect for a family meal. It’s packed with flavor and showcases the beauty of using fresh, seasonal ingredients. Enjoy this low-carb delight with your loved ones!


  • 1 pound of shrimp, peeled and deveined
  • 1 pound of Brussels sprouts, trimmed and halved
  • 1 can of diced tomatoes
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of paprika
  • 1 teaspoon of dried thyme
  • 1 cup of chicken or vegetable broth


  1. Heat the olive oil in a pan over medium heat.
  2. Add the minced garlic and sauté until fragrant.
  3. Add the shrimp to the pan and cook until they turn pink, then remove from the heat.
  4. In a slow cooker, combine the Brussels sprouts, canned tomatoes, paprika, thyme, and broth.
  5. Season with salt and pepper.
  6. Add the cooked shrimp to the slow cooker mixture.
  7. Stir to combine all the ingredients.
  8. Cover and cook on low for 4-5 hours, or until the Brussels sprouts are tender.
  9. Serve the stew hot, garnished with fresh herbs if desired.

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