Slow Cooker Shrimp Boil

User Reviews

4.9

132 reviews
Excellent

Slow Cooker Shrimp Boil

Slow Cooker Shrimp Boil offers a flavorful one-pot seafood meal featuring shrimp, potatoes, sausage, and corn cooking gently with Old Bay seasoning. Slow cooking allows the ingredients to meld into a balanced, aromatic dish with tender potatoes and perfectly cooked shrimp.

Description

The Slow Cooker Shrimp Boil starts with a blend of Old Bay seasoning, lemon juice, optional hot sauce, and water to create a flavorful broth. Potatoes, onions, garlic, and bay leaves cook slowly in this broth, softening fully. Adding smoked andouille sausage and corn provides rich, savory, and sweet notes. Finally, shrimp is gently cooked until opaque and pink, absorbing the surrounding flavors but retaining a pleasant texture.

This dish combines hearty vegetables with seafood and sausage for a satisfying meal that requires minimal active preparation. Serving with melted butter, cocktail sauce, lemon wedges, and hot sauce complements the savory profile and allows individual customization. It fits well as a casual dinner or gathering centerpiece.

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Ingredients

Servings
  • ¼ cup Old Bay seasoning
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon hot sauce optional
  • 1 ½ pounds red potato small
  • 1 onion cut into wedges, medium sweet
  • 1 garlic halved, head
  • 2 bay leaf
  • 1 smoked andouille sausage cut into 1-inch pieces
  • 3 corn each cut crosswise into 3 pieces, ears
  • 2 pounds Shrimp medium or large size
  • 2 tablespoons parsley chopped fresh leaves

For serving, optional

  • butter melted
  • hot sauce
  • cocktail sauce
  • lemon wedges
  • beer

Instructions

  1. In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce and 6 cups water; set aside.
  2. Place potatoes, onion, garlic and bay leaves into a 6-qt slow cooker; stir in Old Bay seasoning mixture.
  3. Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender.
  4. Stir in sausage and corn; cover and cook on high heat for 30 minutes. Set corn aside; keep warm.
  5. Stir in shrimp. Cover and cook on high heat, stirring twice, until shrimp is opaque and pink, about 20-30 minutes; drain well.
  6. Serve immediately, garnished with parsley, if desired.
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Overall Rating

4.9

132 reviews
Excellent

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