Crock Pot Shrimp Boil Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
6
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Calories
611 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Shrimp Boil Recipe
Description
This recipe begins by layering halved red-skinned potatoes on the bottom of a crock pot, topped with sliced andouille sausage, shucked corn segments, minced garlic, and Old Bay seasoning. Lemon halves are squeezed over and placed in the pot before chicken broth is poured in to cover about halfway. Cooking for several hours on low or high heats the vegetables and meat thoroughly.
The shrimp is added near the end, cooking until it turns pink and opaque, indicating doneness. The cooked components are strained and arranged on a sheet pan to serve. Melted butter is poured over the top and garnished with fresh chopped parsley to add richness and freshness.
This method yields a hands-off, flavorful shrimp boil with tender potatoes, smoky sausage, sweet corn, and delicately cooked shrimp. The dish captures the signature Old Bay seasoning and lemon brightness, common in seafood boils, in a slow cooker adaptation that simplifies the process.
Leftovers can be refrigerated in airtight containers and consumed within three days, maintaining freshness and flavor.
Ingredients
- 1 pound andouille sausage (cut into 1 inch pieces)
- 1 1/2 pounds red-skinned potatoes cut in half, small
- 3 ears corn shucked, cut into smaller pieces (I cut it into thirds, on the cob
- 1 Tablespoon garlic minced
- 2 Tablespoon Old Bay seasoning
- 1 lemon (cut in half)
- 4 cups chicken broth
- 2 pounds Shrimp peeled and deveined with tails on, raw
- 4 Tablespoons butter (melted)
- parsley chopped, leaves
Instructions
- Put the potatoes in a single layer at the bottom of the crock pot.
- Add sausage, corn, minced garlic and old bay seasoning to the top of the potatoes.
- Squeeze the lemon halves over these ingredients and put the halves in the crock pot as well.
- Pour the chicken broth over the ingredients. This broth should come up about halfway up the corn. Do not stir at this point.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Next add the shrimp and gently stir in with the other ingredients. You can remove the corn if the crock pot is too full to add the shrimp. Cover and cook until the shrimp is done and changes to the pink color (approximately 10-15 minutes).
- Strain all the ingredients and transfer to a sheet pan.
- Pour melted butter over all the ingredients topped with chopped parsley.
- Serve and Enjoy!
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 30g | 10% |
| Protein | 50g | 100% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 465mg | 155% |
| Sodium | 2517mg | 105% |
| Potassium | 1139mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 40.2mg | 45% |
| Calcium | 270mg | 27% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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