Slow Cooker Shrimp Boil Recipe

If you’re longing for a taste of a classic Southern seafood boil but want the comfort and ease of a set-it-and-forget-it meal, this Slow Cooker Shrimp Boil is about to become your new weeknight (or weekend!) favorite. Juicy shrimp, smoky sausage, sweet corn, and tender potatoes all soak up a flavorful Old Bay broth while your house fills with mouthwatering aromas—with almost zero fuss.

Ingredients You’ll Need

Gathering the ingredients for a Slow Cooker Shrimp Boil is refreshingly simple—and honestly, each item truly matters for that signature taste and texture. From the savory snap of sausage to the fresh pop of shrimp and sweet summer corn, every bite is built on these classic flavors.

• Old Bay seasoning: This iconic blend brings the coastal, peppery flavor you crave in a shrimp boil—there’s really nothing else quite like it.
• Freshly squeezed lemon juice: A splash of citrus brightens the whole dish and balances the saltiness from the seasoning.
• Hot sauce (optional): Go mild or daring—a few dashes add a playful bit of heat that wakes up the broth.
• Small red potatoes: These cook up beautifully tender without falling apart, and their size is perfect for soaking in flavor.
• Sweet onion, cut into wedges: The natural sweetness mellows as it cooks, infusing the broth and every other ingredient.
• Head of garlic, halved: Tossing in a whole head (just sliced across the middle) releases soft garlicky notes throughout the boil.
• Bay leaves: Earthy and aromatic, they round out the background flavors with just a hint of herbal warmth.
• Smoked andouille sausage: This brings a savory, smoky element (and beautiful color!)—slice into thick coins for the best bite.
• Corn on the cob, cut into pieces: Sweet, juicy corn soaks up the seasoned broth and is super fun (and a little messy!) to eat by hand.
• Medium or large shrimp: Fresh or thawed shrimp turn tender and juicy, absorbing the flavors right at the end so they’re never overcooked.
• Fresh parsley (for garnish): A sprinkle adds fresh color and just a little herbal pop right before serving.
• Optional for serving: Melted butter, more hot sauce, cocktail sauce, lemon wedges, or even an ice-cold beer—these are the finishing touches for true boil bliss!

Variations

The beauty of a Slow Cooker Shrimp Boil is how adaptable it is—you can tweak for dietary needs, preferences, or just whatever you have on hand! Don’t be afraid to get creative and truly make it your own.

• Make it Cajun: Swap Old Bay for Cajun seasoning or add extra cayenne for a deep Louisiana kick.
• Add more veggies: Toss in bell pepper chunks, halved mushrooms, or even artichoke hearts for extra texture and flavor.
• Go lighter: Use turkey sausage instead of andouille, or skip sausage altogether for a pescatarian feast.
• Shell-on shrimp: Leave shells on for even more flavor (and a truly hands-on, peel-and-eat experience—pass the napkins!).

How to Make Slow Cooker Shrimp Boil

Step 1: Make the Flavorful Broth

Start by whisking together the Old Bay seasoning, fresh lemon juice, a few shakes of hot sauce (if you like), and 6 cups of water in a large bowl. This is your magic potion—a fragrant, boldly seasoned broth that will infuse every single ingredient with classic shrimp boil essence.

Step 2: Layer in the Veggies and Spices

Add the small red potatoes, sweet onion wedges, halved garlic head, and bay leaves to your 6-quart slow cooker. Pour over the Old Bay broth mixture, stirring gently to make sure everything is nestled in and coated. These veggies soak up all that lively flavor as they soften.

Step 3: Slow Cook the Base

Cover and cook on low heat for 3 to 4 hours, until the potatoes are almost—but not quite—tender. This gives the base time to meld and develop those deep, down-South flavors without rushing the process.

Step 4: Layer in Sausage & Corn

Now it’s sausage and corn time! Stir in your sliced andouille sausage and corn on the cob pieces. Crank the slow cooker to high, cover again, and let everything warm through for another 30 minutes. Remove the corn after 30 minutes so it stays juicy and not overcooked—keep it covered and warm on the side.

Step 5: Add Shrimp (the Star!)

Scatter the shrimp right over the top. Cover and cook on high for another 20–30 minutes, stirring twice for even cooking. Watch closely: shrimp cook fast—once they’re opaque and pink, drain everything gently, then get ready to eat! Top the finished boil with fresh chopped parsley, if you like, for a vibrant pop of color.

How to Serve Slow Cooker Shrimp Boil

Garnishes

Garnishing is where you get to have fun! Scatter a generous handful of fresh parsley over the top for color, and pass lemon wedges for guests to squeeze over their servings. A small bowl of melted butter (for drizzling or dipping) and a bottle of hot sauce right in the center of the table turn it into an interactive feast.

Side Dishes

This Slow Cooker Shrimp Boil really is a meal in itself, but if you want to round it out, warm crusty bread (for sopping up broth), a cool slaw, or a simple green salad make wonderful additions. Don’t forget ice-cold drinks—beer and lemonade are perennial shrimp boil favorites!

Creative Ways to Present

The most classic (and festive!) way to serve a shrimp boil? Line your table with parchment or butcher paper and pour everything out for a hands-on, communal meal. For a slightly neater presentation, mound the drained contents on a big platter, arranging the shrimp, sausage, potatoes, and corn in happy, colorful piles.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the shrimp, sausage, potatoes, and corn in an airtight container in the fridge for up to two days. The flavors might even deepen with time, making tomorrow’s lunch extra delicious!

Freezing

While the sausage, potatoes, and corn freeze pretty well, shrimp can become a little mushy once thawed. If you want to freeze leftovers, remove the shrimp first and freeze the rest in a well-sealed container—just add freshly cooked shrimp later when reheating!

Reheating

Reheat gently in a covered skillet over low heat, adding a splash of broth or water to help keep everything moist. Add shrimp in at the very end, just until warmed through, to prevent overcooking.

FAQs

Final Thoughts

Whether you’re hosting a backyard get-together or simply want to bring the spirit of a summer feast straight into your kitchen, this Slow Cooker Shrimp Boil is pure comfort—effortless, shareable, and full of genuine flavor. Dive in, make it your own, and get ready to make new memories around the (covered!) table. Enjoy every messy, wonderful bite!

Print