Slow Cooker Shrimp Boil Recipe
A slow cooker shrimp boil brings all the flavors of a classic Lowcountry seafood boil together in one easy, hands-off meal. Loaded with shrimp, sausage, corn, potatoes, and bold seasonings, it’s a buttery, savory dinner that’s perfect for summer gatherings without standing over the stove.
There are few meals that feel more fun and satisfying in the summer than a good shrimp boil.
But I definitely don’t want to be stuck in the hot kitchen during the height of summer.
That’s why this slow cooker version is such a game changer!
Just get going earlier in the day and enjoy that summer sunshine.
You’ll still get all the classic seafood boil flavors.
Tender potatoes, sweet corn, smoky sausage, and bold, buttery shrimp.
It’ll make you feel like you’re on vacation at South Carolina and Georgia beaches.
Ingredients
To make this you’ll need:
- Shrimp– Large peeled, deveined shrimp with the tails on.
- Sausage– Smoked sausage cut into large pieces.
- Corn on the cob– Shucked and cut into thirds.
- Potatoes– Baby red potatoes.
- Onion– Chopped into large pieces.
- Butter– A full stick.
- Garlic– Minced.
- Seasonings– Old Bay Seasoning and Creole seasoning. You can sub Cajun seasoning for the Creole seasoning if that’s what you have on hand.
- Lemon juice– From half a lemon.
- Broth– Chicken or beef broth. Beef broth will have a stronger flavor but be richer. Chicken broth will be a more subtle flavor and let the seafood and spices shine through more.
How to Make
This slow cooker shrimp boil is so easy to make!
To do it, layer the potatoes, sausage, corn and onions on the bottom of your slow cooker.
Season the veggies and sausage with the Old Bay and minced garlic over the mixture.
Add the butter and chicken broth to the slow cooker.
Put the lid on your slow cooker and cook everything on low for 4 hours.
After 4 hours, remove the lid and add in the shrimp and lemon juice
Stir in the Creole seasoning.
Push the shrimp down into the broth, making sure it is fully submerged in it.
Cover and cook on high for an additional 30 minutes.
Serve and enjoy!
Storing Leftovers
Store leftovers in the fridge in the covered bowl of your slow cooker or in an airtight container for 2 to 3 days.
Reheat them in the slow cooker or in the microwave until warmed through.
Tips and Tricks
- Don’t add the shrimp before the last 20–30 minutes of cooking so they stay tender and don’t get rubbery.
- Cut larger potatoes into similar-sized pieces to ensure everything cooks evenly.
- You could sub andouille sausage if you prefer and you will still have that classic Lowcountry taste.
- Make sure the shrimp is fully covered by the broth when you add it to the slow cooker. You want it to pick up all the flavor from the cooking liquid.
Other Easy Seafood Recipes
This slow cooker shrimp boil is an easy way to bring a taste of summer at the South Carolina beach home.
Make it and enjoy!
Looking for other easy seafood recipes?
Try these:
- Seafood Salad
- Cornbread Stuffing Crab Cakes
- Easy Tuna Patties
- Shrimp & Rice Casserole
- Canned Salmon Pasta Salad
- Lemon Garlic Butter Salmon Bites
If you’ve tried this SLOW COOKER SHRIMP BOIL, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Shrimp Boil Recipe
Ingredients
- 2 lbs baby red potatoes
- 14 oz smoked sausage cut into large pieces
- 3 ears corn on the cob shucked and cut into thirds
- 1 yellow onion chopped into large pieces
- ¼ cup Old Bay seasoning
- 1 tbsp minced garlic
- 8 tbsp butter
- 2 lbs large peeled shrimp tails on
- 1/2 lemon
- 1 tsp Creole seasoning
- 4 cups chicken broth
Instructions
- Layer the potatoes, sausage, corn and onion on the bottom of the slow cooker. Sprinkle the Old Bay and garlic over the mixture.2 lbs baby red potatoes, 14 oz smoked sausage, 3 ears corn on the cob , 1 yellow onion , ¼ cup Old Bay seasoning, 1 tbsp minced garlic
- Add the butter to the slow cooker, and pour the chicken broth into the slow cooker.8 tbsp butter, 4 cups chicken broth
- Cover and cook on low for 4 hours.
- Remove the lid, and add in the shrimp and juice from the lemon.2 lbs large peeled shrimp, 1/2 lemon
- Sprinkle on the creole seasoning, and stir to combine.1 tsp Creole seasoning
- Make sure the shrimp is all under the broth in the slow cooker.
- Cover and cook on high for an additional 30 minutes.
Notes
- Don't add the shrimp before the last 20–30 minutes of cooking so they stay tender and don't get rubbery.
- Cut larger potatoes into similar-sized pieces to ensure everything cooks evenly.
- You could sub andouille sausage if you prefer and you will still have that classic Lowcountry taste.
- Make sure the shrimp is fully covered by the broth when you add it to the slow cooker. You want it to pick up all the flavor from the cooking liquid.
Nutrition
