In a large mixing bowl, toss halved baby gold or red potatoes with olive oil, 2 tablespoons of melted butter, half of the minced garlic, along with salt, pepper, smoked paprika, and Old Bay seasoning. Add half the lemon zest for a bright kick. Once well-coated, pour in the low-sodium chicken broth or seafood stock, then transfer the mixture to your slow cooker.

Cover the crockpot and set it to cook on High for 3 to 4 hours, or Low for 6 to 7 hours, until the potatoes become just tender when pierced with a fork.

While the potatoes are cooking, combine the remaining melted butter, minced garlic, lemon juice, the rest of the lemon zest, and crushed red pepper flakes in a small bowl. This aromatic garlic butter sauce will pour over the shrimp, infusing it with delicious flavor.

Once the potatoes are tender, gently add the peeled and deveined shrimp into the slow cooker. Pour the prepared garlic butter mixture over the shrimp and potatoes, tossing everything together to thoroughly coat the shrimp.

Cover the crockpot again and continue to cook on Low for 15 to 20 minutes until the shrimp turn opaque and pink.

After cooking, sprinkle fresh parsley and dill over the dish for a pop of color and flavor. Adjust seasoning with more salt, pepper, or lemon juice if desired, then serve warm.

For additional crispy texture, transfer cooked potatoes to a baking sheet and broil for 3 to 5 minutes before adding the shrimp back into the slow cooker.