• Peel the shrimp and remove the tails.
• Layer the raw shrimp at the bottom of the slow cooker.
• Drizzle with 1 tablespoon olive oil, then mix in the chopped onion.
• Drain the canned, fire-roasted tomatoes, and pour it over the shrimp. Stir together.
• Add the bell pepper and the rest of the ingredients, including seasonings and cilantro. Stir all together. Cook on LOW for 2–3 hours.
• Check on the shrimp around 2 hours of cooking. If they look almost done, cook for another 30 minutes to an hour. They should be seasoned nicely and pink, similar to that of steamed shrimp.
• Serve with Bibb lettuce leaves or keto tortillas.
• Top with a selection of your favorite toppings such as extra cilantro, chopped purple cabbage, chopped green onion, coconut yogurt, avocado, jalapeño pepper, or pickled onions and carrots.

Tip:

• If you are using frozen shrimp, quickly thaw in water for 10 minutes, then peel.