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Slow Cooker Shrimp Boil

Slow Cooker Shrimp Boil

The Easiest Way to Enjoy a Taste of the Coast, Crockpot Style! This incredibly simple slow cooker shrimp boil recipe delivers all the classic flavors of a traditional shrimp boil with minimal effort, making it perfect for busy weeknights or casual gatherings.
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Prep Time 20 minutes
Cook Time 4 minutes
Prep Time 20 minutes
Total Time 4 minutes
Servings: 6 people
Course: Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds large shrimp, peeled and deveined (fresh or frozen and thawed)
  • 1 pound smoked sausage (like kielbasa or andouille), cut into 1-inch pieces
  • 1 pound small red potatoes, quartered
  • 1 pound Yukon Gold potatoes, quartered
  • 1 large yellow onion, cut into wedges
  • 4 ears corn, shucked and broken into 3-inch pieces
  • 1/2 cup chicken broth or water
  • 1/4 cup Old Bay seasoning (or your favorite seafood seasoning blend)
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • to taste salt and freshly ground black pepper
  • 4-6 garlic cloves, halved Optional
  • Fresh parsley, chopped; lemon wedges Optional Garnish

Equipment

  • Slow Cooker

Method
 

  1. In your slow cooker insert, combine the quartered red potatoes and Yukon Gold potatoes. Add the onion wedges and any optional halved garlic cloves.
    1 pound small red potatoes, quartered, 1 pound Yukon Gold potatoes, quartered, 1 large yellow onion, cut into wedges, 4-6 garlic cloves, halved
  2. Scatter the smoked sausage pieces over the potatoes and onions. Pour in the chicken broth or water.
    1 pound smoked sausage (like kielbasa or andouille), cut into 1-inch pieces, 1/2 cup chicken broth or water
  3. Sprinkle the Old Bay seasoning evenly over the ingredients in the slow cooker. This is where the magic begins to happen!
    1/4 cup Old Bay seasoning (or your favorite seafood seasoning blend)
  4. Arrange the corn pieces on top of the other ingredients.
    4 ears corn, shucked and broken into 3-inch pieces
  5. Dot the top of the corn and sausage with the unsalted butter. This butter will melt, adding richness and helping to distribute the flavors.
    2 tablespoons unsalted butter
  6. Drizzle the lemon juice and Worcestershire sauce over everything. These are key to bringing that classic shrimp boil zest.
    1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce
  7. Season everything with salt and freshly ground black pepper to your liking. Cover and cook on HIGH for 2-3 hours, or on LOW for 4-5 hours, until the potatoes are tender when pierced with a fork.
    to taste salt and freshly ground black pepper
  8. In the last 15-20 minutes of cooking (on HIGH heat), add the peeled and deveined shrimp to the slow cooker. Stir them gently into the mixture. The shrimp will cook quickly and turn pink and opaque. Be careful not to overcook them, or they can become tough.
    2 pounds large shrimp, peeled and deveined (fresh or frozen and thawed)
  9. Once the shrimp are cooked, carefully ladle the contents of the slow cooker into a large serving bowl or directly onto a newspaper-lined table for an authentic feel! Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over the bounty.
    Fresh parsley, chopped; lemon wedges

Notes

Leftover slow cooker shrimp boil can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm the mixture on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave. Avoid high heat when reheating to prevent the shrimp from becoming tough.
For longer storage, you can freeze the cooled leftovers in freezer-safe bags or containers for up to 2 months. When ready to enjoy from frozen, thaw overnight in the refrigerator and then reheat as directed.