• 1 lb. 25-30 ct. shrimp, peeled and deveined, tails removed
  • 1 Tbsp. olive oil
  • 1 tsp. minced garlic
  • 1/2 cup chopped onion
  • 1 bell pepper, chopped
  • 1 (14.5 oz.) can fire roasted stewed tomatoes, drained
  • 1/2 cup chunky salsa
  • salt and pepper to taste
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. smoked paprika


  • For easy clean-up, place a liner in your slow cooker.
  • Place shrimp in the slow cooker and drizzle with olive oil. Add the garlic, onion, and bell pepper. Toss to combine.
  • In a large bowl, combine the stewed tomatoes, salsa, and the remaining seasonings. Pour over shrimp and vegetables. Stir to combine.
  • Cook on low for 2-3 hours, stirring after 1 hour of cooking. Shrimp are cooked thoroughly when they are opaque.
  • Serve on tortillas with toppings of your choice like chopped green onion, avocado, and sour cream.