Crock Pot Shrimp Boil
A simple, flavorful shrimp boil made effortlessly in a slow cooker, perfect for gatherings and busy weeknights.
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.
Notes
This dish is perfect for gatherings; pair it with a crisp green salad or warm rolls.