Everything about this slow cooker shrimp boil says summer fresh goodness. The sweet and smoky flavors from the bay seasoning combine with the natural flavors of sausage, shrimp, red potatoes, corn, and red onion for a classic seafood boil everyone will enjoy.
This recipe takes just 15 minutes of prep time and only 5 hours of cooking time, making it ideal for a weekend meal or busy weekday option. You may also like my Crockpot Shrimp Scampi or Clam Chowder Recipes!
Why This Recipe Works
This shrimp boil only calls for a handful of the common refrigerator and pantry staples, but it’s also an entire meal in one. You can enjoy it as is or make it even more hearty by adding a side of bread, rice, or other complementary sides (more about this a little later).
We should also mention that kids enjoy this meal as well. Maybe it’s the fun of eating corn off the cob or biting into a tender red potato. Regardless, kids have been known to enjoy this seafood boil.
- Andouille Sausage: The perfect sausage for crock pot cooking, you can also use smoked sausage.
- Raw Shrimp: A classic ingredient for any bayou-style boil.
- Red Potatoes: Quartered and cooked to soft perfection.
- Red Onion: These colorful onions add mild spice to the seafood boil.
- Corn: Also colorful, corn adds a crunch and extra flavor source.
- Herbs and Seasoning: Garlic, fresh thyme, old bay seasonings (can use cajun seasoning), fresh lemon juice, hot sauce, and butter add the perfect balance of flavor. Fresh parsley and freshly squeezed lemon wedges are used when serving.
Step One – Whisk together water, old bay seasoning, lemon juice, and Tabasco in a small bowl. Set the liquid mixture aside.
Step Two – Add the cut red potatoes, red onion wedges, garlic, and fresh thyme into the slow cooker.
Step Three – Pour in the old bay and water mixture.
Step Four – Stir and cook on HIGH for 3.5 hours (or until potatoes are tender).
Step Five – Add the sausage, corn, and butter when the potatoes are tender. Continue cooking on HIGH for another hour or until corn is tender.
Step Six – Remove the corn from the slow cooker and set them aside.
Step Seven – Add the shrimp, cover and cook for another 30 minutes on high or until the shrimp are pink and cooked through.
Step Eight – Add the corn back into the slow cooker and mix everything together.
How to Serve
- Side Salad: A light and fresh way to serve this crockpot shrimp boil is with a small side salad. This could also include a pasta salad, broccoli salad, or fresh fruit salad.
- Bread: There are various bread types that pair with classic shrimp boil. Biscuits, rolls, and French bread are some of the popular go-to options. The bread is amazing dipped in the cooking liquid.
- Southern Staples: Although this can be considered an all-in-one meal, you can add some southern sides like macaroni and cheese, grits, cole slaw, and/or dressed eggs.
- Lemon Wedges, Melted Butter, and Parsley: Freshly squeezed lemon juice and chopped fresh parsley are appealing to the eye and add a nice finishing flavor. Serving melted butter or cocktail sauce is a great way to serve the shrimp.
Of course! Kielbasa sausage or smoked sausage are typically the next options that can easily be substituted.
You’ll want to use a larger slow cooker that is at least 6 or 7 quarts big. This will ensure that everything fits.
Yes! Fresh green beans, chopped asparagus, Brussel sprouts, and green pepper pair perfectly with the flavors in this kind of boil.
The low country boil can be stored in an airtight container for up to 3 days in the refrigerator. I don’t recommend freezing as the vegetables will become mushy.
To reheat shrimp boil, place it on a microwave-safe plate and heat in a microwave for 40-second intervals until hot. Stirring between each cycle.
Adding frozen shrimp to the slow cooker will make the entire pot cold. Instead, run cold water over your frozen shrimp in a colander until thawed. This takes no time at all.
Slow Cooker Shrimp Boil
- 2 cups water
- 1/4 cup Old Bay Seasoning (or use 3 tablespoons of cajun seasoning)
- 1 lemon juiced (4-5 Tbsp.)
- 2 Tbsp. Tabasco
- 3/4 pound red potatoes quartered
- 1/2 large red onion cut into wedges
- 7 cloves garlic
- 5 sprigs fresh thyme (or 1 tsp. dried thyme)
- 2 corn on the cob husked and cut into thirds
- 12 oz. package smoked andouille sausage cut into 1inch pieces
- 4 Tbsp. salted butter
- 1 lb. medium or large raw shrimp deveined (thawed raw shirmp)
- Fresh parsley for garnish
- melted butter (salted butter)
- extra old bay seasoning
- lemon wedges
- cold beer
- In a small bowl, whisk together the 2 cups of water, old bay seasoning, lemon juice, Tabasco and set aside.
- In the slow cooker pot, add the cut red potatoes, red onion wedges, garlic, fresh thyme and the old bay and water mixture. Stir and cook on high for 3.5 hours or until the potatoes are tender.
- When the potatoes are tender add the cut corn, andouille sausage and butter can cook on high for another hour or until corn is tender.
- Remove the corn from the slow cooker and set aside. Add the shrimp and cook for another 30 minutes on high or until the shrimp are pink and cooked through. Add the corn back into the slow cooker and mix everything together.
- Garnish with fresh chopped parsley and serve right from the slow cooker or on a newspaper lined platter.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.