Slow Cooker Shrimp Boil Recipe

Introduction

This Slow Cooker Shrimp Boil is an easy, hands-off meal perfect for a busy day or casual gathering. Loaded with flavorful potatoes, sausage, corn, and tender shrimp, it’s a comforting dish that fills the kitchen with a wonderful aroma.

Ingredients

• 1/4 cup Old Bay seasoning
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon hot sauce (optional)
• 1 1/2 pounds small red potatoes
• 1 medium sweet onion (cut into wedges)
• 1 head garlic (halved)
• 2 bay leaves
• 1 12.8-ounce package smoked andouille sausage, cut into 1-inch pieces
• 3 ears corn (each cut crosswise into 3 pieces)
• 2 pounds medium or large shrimp
• 2 tablespoons chopped fresh parsley leaves
• Melted butter (for serving)
• Hot sauce (for serving)
• Cocktail sauce (for serving)
• Lemon wedges (for serving)
• Beer (optional, for serving)

Instructions

1. Step 1: In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce, and 6 cups water; set aside.
2. Step 2: Place potatoes, onion, garlic, and bay leaves into a 6-quart slow cooker; stir in the Old Bay seasoning mixture.
3. Step 3: Cover and cook on low heat for 3 to 4 hours, or until potatoes are almost tender.
4. Step 4: Stir in sausage and corn; cover and cook on high heat for 30 minutes. Set the corn aside and keep warm.
5. Step 5: Stir in shrimp. Cover and cook on high heat, stirring twice, until shrimp is opaque and pink, about 20 to 30 minutes; drain well.
6. Step 6: Serve immediately, garnished with parsley, melted butter, and lemon wedges. Offer hot sauce and cocktail sauce on the side if desired.

Tips & Variations

• Use fresh corn on the cob for the best flavor, but frozen corn pieces can be a convenient alternative.
• For a spicier boil, increase the hot sauce or add a pinch of cayenne pepper to the seasoning mix.
• Swap andouille sausage with kielbasa or another smoked sausage if preferred.
• Serve alongside crusty bread or a simple green salad to round out the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the shrimp and vegetables moist. Avoid overcooking during reheating to prevent rubbery shrimp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this shrimp boil without a slow cooker?

Yes, you can make this recipe on the stovetop by simmering the ingredients in a large pot. Adjust cooking times accordingly, starting with the potatoes and ending with the shrimp, which cooks quickly.

What type of shrimp works best for this recipe?

Medium or large shrimp work well. Using peeled and deveined shrimp makes serving easier, but you can cook them with shells on for more flavor if you prefer.

Slow Cooker Shrimp Boil Recipe

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★★★★★

5 from 142 reviews

This Slow Cooker Shrimp Boil is a flavorful, hands-off meal perfect for seafood lovers. Combining tender potatoes, smoky andouille sausage, sweet corn, and plump shrimp, all seasoned with Old Bay and lemon, it’s a perfect one-pot dish that cooks low and slow to develop deep flavors. Serve with melted butter, cocktail sauce, hot sauce, and lemon wedges for a festive and satisfying seafood feast.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 5 hours 5 minutes
• Total Time: 5 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seasoning Mixture

• 1/4 cup Old Bay seasoning
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon hot sauce (optional)
• 6 cups water

Boil Ingredients

• 1 1/2 pounds small red potatoes
• 1 medium sweet onion, cut into wedges
• 1 head garlic, halved
• 2 bay leaves
• 1 12.8-ounce package smoked andouille sausage, cut into 1-inch pieces
• 3 ears corn, each cut crosswise into 3 pieces
• 2 pounds medium or large shrimp
• 2 tablespoons chopped fresh parsley leaves, for garnish

For Serving

• Melted butter
• Hot sauce
• Cocktail sauce
• Lemon wedges
• Beer (optional)

Instructions

1. Prepare the seasoning mixture: In a large bowl, whisk together the Old Bay seasoning, freshly squeezed lemon juice, hot sauce (if using), and 6 cups of water until well combined. Set this mixture aside.
2. Start the slow cooker base: Place the small red potatoes, cut sweet onion wedges, halved garlic head, and bay leaves into a 6-quart slow cooker. Pour the prepared Old Bay seasoning mixture over the vegetables and gently stir to distribute the flavors.
3. Cook potatoes and aromatics: Cover the slow cooker and cook on low heat for 3 to 4 hours, or until the potatoes are almost tender when pierced with a fork, allowing the flavors to meld slowly.
4. Add sausage and corn: Stir in the smoked andouille sausage pieces and the cut corn pieces. Increase the slow cooker setting to high, cover, and cook for an additional 30 minutes to heat through and soften the corn. After cooking, set the corn aside and keep warm.
5. Cook the shrimp: Add the raw shrimp to the slow cooker and cover. Cook on high heat, stirring twice during cooking, until the shrimp are opaque and pink, about 20 to 30 minutes. Be careful not to overcook. Drain the mixture well before serving.
6. Serve and garnish: Immediately plate the shrimp boil, garnish with chopped fresh parsley leaves if desired, and serve with melted butter, hot sauce, cocktail sauce, and lemon wedges on the side for dipping. Enjoy with your favorite beer if desired.

Notes

• For best results, use fresh shrimp that has been peeled and deveined.
• If you prefer spicier food, increase the amount of hot sauce or add extra Old Bay seasoning.
• You can substitute smoked sausage for andouille if unavailable.
• Drain the shrimp boil well before serving to avoid a watery dish.
• Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop or in the slow cooker.

Keywords: shrimp boil, slow cooker, seafood, Old Bay seasoning, andouille sausage, corn, potatoes, easy dinner, one-pot meal, seafood feast