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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/slow-cooker-shrimp-boil-recipe/