Slow Cooker Garlic Shrimp and Spinach

Breast cancer is the most commonly diagnosed form of cancer in women. Eating a healthy diet before, during or after a journey with breast cancer is important to keep your body strong, avoid cancer-causing foods and speed your recovery.

A clean diet from childhood through adulthood can help prevent developing certain types of breast cancer. A diet rich in fruits and vegetables, protein, lean meats and whole grains is essential to decreasing the chance of cancer.

This dish is a great recipe to include in your anti-cancer diet plan. The high levels of carotenoids (vitamin A) from the spinach, anti-inflammatory properties from the shrimp and high fiber intake from your chosen whole grain can all help prevent the risk of breast cancer.

Photo Credit: A Healthier Michigan

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  • 4 Tbsp. butter or ghee
  • 1/4 cup olive oil
  • 6 cloves garlic, peeled and thinly sliced
  • 1 tsp. Creole seasoning
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. ground cayenne pepper
  • 1 1/2 lbs. extra-large or jumbo shrimp, or about 21 to 30 per pound, shelled and de-veined
  • 3 cups spinach, cleaned and trimmed
  • 1 to 2 Tbsp. minced fresh parsley, for garnish

Slow Cooker Garlic Shrimp and Spinach

1. Combine the butter, oil, sliced garlic, Creole seasoning, and the black and cayenne peppers in the slow cooker. Cover and cook on high for 25 to 30 minutes.
2. Rinse the shrimp under cold running water and pat dry.
3. Add the prepared shrimp to the slow cooker and stir to coat them with the oil and butter mixture. Cover and cook on high for 15 minutes. Add spinach and stir until combined and cook on high for 10-15 more minutes. When the shrimp are opaque and pink in color and the spinach is wilted, remove them to a serving dish and pour the sauce over them. Garnish with fresh chopped parsley and serve with your favorite whole grain. Enjoy!

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