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Slow Cooker Shrimp Boil

Slow Cooker Shrimp Boil

An effortless and utterly delicious way to enjoy the classic flavors of a seafood boil right in your own kitchen! This Slow Cooker Shrimp Boil simplifies a traditionally elaborate meal into a fuss-free, set-it-and-forget-it affair, perfect for busy weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Rest Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Main Course, Seafood
Cuisine: American, Coastal
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Boil Ingredients
  • 2 pounds large shrimp peeled and deveined
  • 1 pound smoked sausage like andouille or kielbasa, cut into 1-inch pieces
  • 1.5 pounds small red potatoes quartered
  • 1 pound fresh corn on the cob cut into 2-inch pieces
  • 1 large onion quartered
  • 4 cloves garlic smashed
Seasonings and Liquids
  • 0.5 cup chicken broth or seafood stock
  • 0.25 cup melted butter
  • 2 tablespoons Old Bay seasoning or your favorite seafood seasoning blend
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper optional, for extra heat
  • salt and freshly ground black pepper to taste
Garnish and Serving
  • lemon wedges for serving
  • fresh parsley chopped, for garnish

Equipment

  • Slow Cooker
  • Small Bowl
  • Airtight container
  • Skillet
  • Microwave-safe dish
  • Freezer-safe containers
  • Freezer Bags

Method
 

  1. Prepare the Slow Cooker Base: Place the quartered red potatoes and the quartered onion into the bottom of your slow cooker. This forms a delicious flavor base.
    1.5 pounds small red potatoes, 1 large onion
  2. Add the Sausage and Seasonings: Scatter the smoked sausage pieces over the potatoes and onion. In a small bowl, whisk together the chicken broth (or seafood stock), melted butter, Old Bay seasoning, paprika, and cayenne pepper (if using). Pour this liquid mixture evenly over the ingredients in the slow cooker. Season generously with salt and freshly ground black pepper.
    1 pound smoked sausage, 0.5 cup chicken broth or seafood stock, 0.25 cup melted butter, 2 tablespoons Old Bay seasoning, 1 teaspoon paprika, 0.5 teaspoon cayenne pepper, salt and freshly ground black pepper
  3. Cook the Potatoes and Sausage: Cover the slow cooker and cook on HIGH for 2-3 hours, or on LOW for 3-4 hours, until the potatoes are fork-tender. The sausage will also release its flavorful juices into the broth.
  4. Add the Corn and Garlic: Once the potatoes are tender, add the corn pieces and the smashed garlic cloves to the slow cooker. Stir gently to combine with the other ingredients.
    1 pound fresh corn on the cob, 4 cloves garlic
  5. Cook the Corn and Garlic: Cover the slow cooker again and cook for another 30-45 minutes, or until the corn is tender and bright yellow.
  6. Add the Shrimp: Finally, add the peeled and deveined shrimp to the slow cooker. Stir them into the hot liquid and vegetables.
    2 pounds large shrimp
  7. Cook the Shrimp: Cover the slow cooker and cook for just 4-6 minutes, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook the shrimp, as they can become tough.
  8. Serve: Carefully ladle the Slow Cooker Shrimp Boil into bowls. Garnish with fresh chopped parsley and serve immediately with lemon wedges.
    fresh parsley, lemon wedges

Notes

Leftovers can be stored in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave.