Crock Pot Shrimp Boil is what I make when I want big flavor with little fuss. If you’re craving that lively, messy, finger-licking seafood vibe without babysitting a pot on the stove, this recipe is your friend. I throw everything in the slow cooker, let the spices work their magic, and finish with tender shrimp at the end. It tastes like a summer party even on a Tuesday night. I’ve made it for busy weeknights, game days, and even a birthday dinner on the patio. If you love easy wins, this is it.
What Is a Shrimp Boil?
A classic shrimp boil is a simple, joyful feast. You simmer potatoes and corn with smoky sausage, garlic, lemon, and a generous shake of seafood seasoning. At the very end, in go the shrimp so they stay plump and juicy. Everything gets spread out on a big tray or even paper-lined table. You eat with your hands, squeeze lemon over the top, and dip into butter. It’s fun, unfussy, and perfect for sharing.
Doing it in the slow cooker keeps the spirit of the tradition but makes the process easier. You set a gentle heat for the hearty stuff, then add the shrimp at the last minute. That way the shrimp cook just right. I like this method because there’s no rush, and dinner is ready when I am. If you love slow cooker comfort food, you might also enjoy browsing my favorite crock pot recipes for more easy ideas.
When friends ask for my go-to party dish that still fits real life, I send them this Deliciously Easy Crock Pot Shrimp Boil Recipe. It’s reliable, flexible, and feels special without a ton of effort.
The Best Shrimp for a Shrimp Boil
Choosing the right shrimp matters. I recommend large or extra-large shrimp so they don’t overcook too quickly in the final minutes. Look for 16 to 20 count per pound if you can. Shell-on shrimp give extra flavor, but peeled and deveined are easiest for guests. I often buy shell-on and do a quick peel before adding them to the slow cooker. Tail-on looks pretty, but tail-off is easier for kids and casual nibbling.
Fresh vs Frozen Shrimp
Frozen shrimp are usually flash-frozen when fresh, so they’re an excellent choice. Thaw them overnight in the fridge or in a sealed bag under cold running water for about 15 minutes. Pat the shrimp very dry before cooking. This helps them sear in flavor, even in a slow cooker, and keeps the broth from getting watery.
Precooked shrimp aren’t ideal here because they’ll overcook and turn rubbery. Raw shrimp will soak up the spice mix and lemon beautifully. The shrimp go in at the very end, just long enough to turn pink and curl. A quick stir and you’re ready to eat. Every time I make this Deliciously Easy Crock Pot Shrimp Boil Recipe, I’m reminded how simple it is to get restaurant-quality results at home.
3 Smart Tips for the Best Slow Cooker Shrimp Boil
Timing is everything
Potatoes and sausage take longer, shrimp take minutes. That’s the golden rule. Cook your potatoes and sausage first, then add the shrimp at the very end. Watch closely. When shrimp turn pink and opaque with a gentle C-shape, they’re done.
Season well from the start. I use a heavy hand with Old Bay or a similar seafood blend. Salt, garlic, onion, and a couple of lemon halves go into the broth to perfume everything. Don’t be shy with the seasoning. The broth should taste bold before you add the shrimp.
Cut ingredients evenly. Halve small potatoes or quarter larger ones so they cook at the same rate. Slice sausage into coins so every bowl gets a bite. Trim corn into thirds or halves depending on your slow cooker size.
“I made this for our neighborhood potluck and it disappeared. Zero leftovers, and three people asked for the recipe. The slow cooker made it so easy.”
Once you get the hang of this, the slow cooker becomes your weeknight bestie. On a similar note, if you’re into low effort, big reward dinners, try this cozy favorite: Crockpot Pot Roast for a Cozy Dinner. And yes, this Deliciously Easy Crock Pot Shrimp Boil Recipe absolutely belongs in the same easy-dinner hall of fame.
How to Serve Your Shrimp Boil
Serving is half the fun. I like to drain the pot, save a little broth for dipping, and spread the shrimp, corn, sausage, and potatoes over a big sheet pan. Sprinkle with fresh parsley, squeeze over lemon, and shower with more seafood seasoning. Put out plenty of napkins. It’s messy in the best way.
- Butter dips: Melted butter mixed with a spoon of Old Bay or Cajun spice.
- Zesty dips: Cocktail sauce with extra horseradish for heat.
- Fresh finishers: Lemon wedges, chopped parsley, and flaky salt.
- Easy sides: A crisp green salad or a batch of warm rolls.
- Extra comfort: Try this easy side dish for the holidays or potlucks, Crockpot Green Bean Casserole.
If you’re cooking for a crowd, I often double the sausage and corn so the pot feels abundant. For spice lovers, pass hot sauce at the table. And don’t forget extra lemon. Fresh citrus makes the whole dish pop.
How To Make the Best Shrimp Boil in the Slow Cooker
What You Need
- 2 pounds baby potatoes, halved if large
- 1 pound smoked sausage, sliced into coins
- 4 ears corn, cut into halves or thirds
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 lemons, 1 halved for the pot, 1 cut into wedges for serving
- 1 to 2 tablespoons Old Bay or similar seafood seasoning, plus more for finishing
- 1 teaspoon kosher salt, plus more to taste
- 6 cups water or low-sodium chicken broth
- 1.5 to 2 pounds large raw shrimp, peeled and deveined, tail-on or off
- 2 tablespoons butter, for finishing
- Fresh parsley, chopped
Step by Step
- Add potatoes, sausage, onion, garlic, and lemon halves to the slow cooker. Sprinkle with Old Bay and salt. Pour in water or broth. Cover and cook on High for about 2 to 3 hours or on Low for 4 to 5 hours, until potatoes are just tender.
- Add corn during the last 60 to 90 minutes of cook time so it stays bright and sweet.
- When potatoes are tender, taste the broth and adjust seasoning. It should be bold and slightly salty since the shrimp will dilute it a bit.
- Stir in the shrimp, cover, and cook on High for 10 to 15 minutes, checking at 8 minutes. Shrimp should be pink and opaque.
- Drain the pot, or use a slotted spoon to transfer everything to a large platter or sheet pan. Drizzle with melted butter and sprinkle with more Old Bay and parsley. Serve with lemon wedges.
That’s it. Simple, satisfying, and wildly tasty. If you’re planning a slow cooker lineup for the week, my family also loves this creamy pasta favorite: Crock Pot Million Dollar Pasta. It pairs so well with this seafood night routine. And just in case you’re new here, I’m serious when I say this Deliciously Easy Crock Pot Shrimp Boil Recipe wins over picky eaters and seafood lovers alike.
Common Questions
Can I make this ahead? You can cook the potatoes, sausage, and corn ahead and rewarm them in the slow cooker. Add the shrimp fresh at serving time so they don’t overcook.
What size slow cooker do I need? A 6-quart works well for the amounts listed. If yours is smaller, scale down the potatoes and corn a bit.
How do I avoid overcooking the shrimp? Add them at the very end, keep the lid on, and start checking at 8 minutes. Pull them as soon as they’re pink and opaque.
Can I add crab or crawfish? Yes, but add them toward the end, similar to the shrimp. Seafood cooks quickly and can turn tough if left too long.
What if I don’t have Old Bay? Use a mix of paprika, garlic powder, onion powder, celery salt, cayenne, and black pepper. Taste and adjust until the broth is lively and seasoned.
Ready to Scoop, Squeeze, and Feast
This is the kind of recipe that makes people gather around the table and smile. The short prep time, the big flavor, and the easy clean up make this Deliciously Easy Crock Pot Shrimp Boil Recipe a regular in my home. If you want to compare styles or dive deeper, I really liked this helpful take from The Kitchn’s Shrimp Boil Recipe for a slow cooker version too. And if you need a pairing for another night, you can’t go wrong with something cozy like easy Crockpot rotisserie chicken at home. Most of all, I hope you try this and make it your own. See what a difference a laid back, flavorful dinner can make for your week.
Crock Pot Shrimp Boil
Ingredients
For the Boil
- 2 pounds baby potatoes, halved if large Halve or quarter the potatoes for even cooking.
- 1 pound smoked sausage, sliced into coins Any smoked sausage works well.
- 4 ears corn, cut into halves or thirds Cut to fit your slow cooker.
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 lemons, 1 halved for the pot, 1 cut into wedges for serving Fresh lemon brightens the dish.
- 1 to 2 tablespoons Old Bay or similar seafood seasoning More should be added for finishing.
- 1 teaspoon kosher salt Adjust according to taste.
- 6 cups water or low-sodium chicken broth Broth adds flavor.
- 1.5 to 2 pounds large raw shrimp, peeled and deveined, tail-on or off Fresh shrimp preferred.
- 2 tablespoons butter, for finishing Melted butter enhances flavor.
- 1/4 cup fresh parsley, chopped For garnish.
Instructions
Preparation
- Add potatoes, sausage, onion, garlic, and lemon halves to the slow cooker.
- Sprinkle with Old Bay and salt.
- Pour in water or broth and cover.
- Cook on High for about 2 to 3 hours or on Low for 4 to 5 hours, until potatoes are just tender.
- Add corn during the last 60 to 90 minutes of cook time.
Cooking Shrimp
- When potatoes are tender, taste the broth and adjust seasoning.
- Stir in the shrimp, cover, and cook on High for 10 to 15 minutes, checking at 8 minutes until shrimp are pink and opaque.
Serving
- Drain the pot, or use a slotted spoon to transfer everything to a large platter or sheet pan.
- Drizzle with melted butter and sprinkle with more Old Bay and parsley.
- Serve with lemon wedges.
