Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How To Make the Best Shrimp Boil in the Slow Cooker Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 99 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 15 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: Serves 6
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Southern American

Description

This Slow Cooker Shrimp Boil is a delicious, classic Southern seafood feast featuring tender shrimp, red-skinned potatoes, smoky Andouille sausage, and sweet corn, all perfectly cooked with Old Bay seasoning and fresh lemon. Using a slow cooker makes this traditional shrimp boil easy and hands-off, delivering a flavorful and satisfying meal ideal for gatherings or family dinners.

Ingredients

Scale

Main Ingredients

  • 1 1/2 pounds small red-skinned potatoes (about 15), quartered
  • 1 pound smoked Andouille or kielbasa sausage, cut into 1-inch pieces
  • 3 ears corn, shucked, cut into thirds crosswise
  • 6 cloves garlic, smashed and peeled
  • 1/4 cup Old Bay seasoning
  • 1 medium lemon, halved, plus wedges for serving
  • 6 cups water
  • 2 pounds large raw shrimp (16 to 20 per pound), cleaned and peeled but with tails left on, thawed if frozen

For Serving

  • Chopped fresh flat-leaf parsley leaves
  • Freshly ground black pepper
  • Melted butter
  • Hot sauce

Instructions

  1. Add the potatoes: Arrange the quartered red-skinned potatoes in a single layer at the bottom of a 6-quart or larger slow cooker.
  2. Add the sausage, corn, and garlic: Layer the sliced Andouille or kielbasa sausage on top of the potatoes, then add the corn pieces and smashed garlic cloves evenly over them.
  3. Season with Old Bay: Sprinkle 1/4 cup of Old Bay seasoning evenly over all the ingredients in the slow cooker for a classic seafood boil flavor.
  4. Add the lemon juice: Squeeze the juice from the halved lemon into the slow cooker, then toss in the squeezed lemon halves for added citrus aroma.
  5. Add the water: Pour 6 cups of water over the ingredients, covering about halfway up the corn without stirring to maintain layering.
  6. Cook on high for 4 to 5 hours: Cover the slow cooker with the lid and cook on the HIGH setting, allowing potatoes, sausage, and corn to become tender and infused with seasoning.
  7. Add the shrimp: Stir the raw shrimp gently into the slow cooker so they are just submerged. If there isn’t enough space, remove the corn temporarily. Cook for 10 to 15 minutes until the shrimp turn opaque and are cooked through.
  8. Strain and serve: Using a slotted spoon, transfer the ingredients onto newspaper or butcher paper lined on a table, or spoon onto shallow serving dishes. Top with chopped parsley, more Old Bay, and freshly ground black pepper. Serve with lemon wedges, melted butter, hot sauce, and reserved cooking liquid for dipping.

Notes

  • This shrimp boil uses a slow cooker to simplify the traditional stovetop method, making it perfect for an easy crowd-pleaser.
  • The slow cooking allows the flavors of Old Bay, garlic, lemon, and sausage to deeply infuse the potatoes, corn, and shrimp.
  • If your slow cooker is very full, remove corn before adding shrimp to ensure they cook evenly.
  • Serve on newspaper or butcher paper for an authentic casual shrimp boil experience.
  • Adding melted butter and hot sauce on the side provides optional richness and heat for dipping.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 495
  • Sugar: 5.3 g
  • Sodium: 764.1 mg
  • Fat: 20.6 g
  • Saturated Fat: 6.2 g
  • Unsaturated Fat: 14.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 34.4 g
  • Fiber: 4.2 g
  • Protein: 46.7 g
  • Cholesterol: 0 mg

Find it online: https://littlespoonbites.com/how-to-make-the-best-shrimp-boil-in-the-slow-cooker-recipe/