Slow Cooker Shrimp Boil: Effortless Entertaining (Print Version)
Slow Cooker Shrimp Boil: Effortless entertaining! Tender shrimp, corn, potatoes & vibrant spices. Set it & forget it for a delicious, crowd-pleasing meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 3 Hours minutes
Total Time: 18 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Southern
Dietary: Dairy-Free (if butter is optional)
# Ingredients:
→ Base Ingredients
01 -
2 lbs baby red potatoes, scrubbed
02 -
4 ears fresh corn on the cob, cut into 2-inch pieces
03 -
1 lb Andouille sausage, sliced into 1/2-inch rounds
04 -
1 large onion, quartered
05 -
4 cloves garlic, smashed
→ Flavor Boosters
06 -
4 cups chicken or vegetable broth
07 -
2 lemons, halved
08 -
3-4 tbsp slow cooker shrimp boil seasoning (like Old Bay), or more to taste
→ Seafood Star
09 -
2 lbs large raw shrimp, peeled, deveined (tails on or off)
→ Finishing Touches
10 -
1/2 cup unsalted butter, melted (for serving, optional)
11 -
Fresh parsley, chopped (for garnish, optional)
12 -
Extra lemon wedges (for serving, optional)
# Instructions:
01 -
First things first, get your slow cooker ready. I usually give it a quick spray with non-stick, just in case. Add the potatoes, corn, Andouille sausage, quartered onion, and smashed garlic to the bottom. This is your flavor foundation, where all the goodness starts to meld. I always take a deep breath here, knowing the house is about to smell incredible with this slow cooker shrimp boil.
02 -
Now for the flavor! Sprinkle that slow cooker shrimp boil seasoning generously over everything. Don't be shy! Then, pour in the chicken or vegetable broth. You want enough liquid to mostly cover the ingredients, but not drown them. I once added too much and it diluted the flavors; learn from my oops! Add the lemon halves in there too, they’ll infuse a lovely tang.
03 -
Cover your slow cooker and set it to low for 3-4 hours, or high for 2-3 hours. This is the "set it and forget it" part, which is honestly my favorite. You'll start to smell the spices and savory goodness wafting through your home. The potatoes should be tender when pierced with a fork – that’s your cue for a perfect slow cooker shrimp boil!
04 -
About 30-45 minutes before serving, it's time for the stars of the slow cooker shrimp boil: the shrimp! Stir them gently into the hot liquid. They cook pretty fast, so don't add them too early, or they'll get rubbery. I’ve made that mistake more times than I care to admit. You’ll see them turn pink and opaque, a beautiful transformation!
05 -
Once the shrimp are cooked through, turn off the slow cooker. I like to let it sit, covered, for another 10-15 minutes. This allows all those amazing slow cooker shrimp boil flavors to really marry and settle. It also gives you a little breather before serving, which is always welcome in my kitchen chaos.
06 -
Carefully remove the lemon halves and onion pieces. Ladle the slow cooker shrimp boil straight from the pot onto a big platter or individual bowls. Don't forget a side of melted butter for dipping, maybe some extra lemon wedges, and a sprinkle of fresh parsley if you're feeling fancy. Enjoy the fruits of your slow-cooking labor!
# Notes:
01 -
Don't overcrowd the slow cooker; it messes with the cooking and flavor distribution, I learned that the hard way.
02 -
Leftovers are great, but eat the shrimp within a day or two for best texture – seriously, don't wait too long.
03 -
If you're out of Andouille, smoked sausage works, but you might want a pinch more cayenne to make up for the flavor.
04 -
Serve with plenty of napkins and maybe some crusty bread to sop up the delicious broth, it's a game changer.
# Tools You'll Need:
01 -
6-quart or larger slow cooker
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g