Slow Cooker Shrimp Boil

Red potatoes, andouille sausage, shrimp, corn, Old Bay. A classic shrimp boil made without any of the fuss right in your crockpot!

This is truly one of my favorite summertime meals.

The ingredient list is super simple and you don’t need to do any kind of babysitting. Nope, the crockpot takes care of all the hard work for you, making it perfect for get-togethers and summer entertaining.

Simply throw everything right into your slow cooker for about 4 hours, adding in the sausage, corn and shrimp at the very end of cooking time to avoid any kind of overcooking. I mean, no one is a fan of overcooked rubbery shrimp, right?

Just be sure to use a large enough slow cooker (either 6 or 7 qt) to make sure everything fits.

When ready to serve, crank out some of those ice cold beers, melted butter, lemon wedges and hot sauce. This will truly be the best thing you serve all summer long.

Slow Cooker Shrimp Boil

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 5 hours hours

Total: 5 hours hours 20 minutes minutes

Red potatoes, andouille sausage, shrimp, corn, Old Bay. A classic shrimp boil made without any of the fuss right in your crockpot!

4.9 stars (44 ratings)

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Ingredients

• ¼ cup Old Bay seasoning
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon hot sauce, optional
• 1 ½ pounds small red potatoes
• 1 medium sweet onion, cut into wedges
• 1 head garlic, halved
• 2 bay leaves
• 1 12.8-ounce package smoked andouille sausage, cut into 1-inch pieces
• 3 ears corn, each cut crosswise into 3 pieces
• 2 pounds medium or large shrimp
• 2 tablespoons chopped fresh parsley leaves

For serving, optional

• Melted butter
• Hot sauce
• Cocktail sauce
• Lemon wedges
• Beer

Instructions

• In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce and 6 cups water; set aside.
• Place potatoes, onion, garlic and bay leaves into a 6-qt slow cooker; stir in Old Bay seasoning mixture.
• Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender.
• Stir in sausage and corn; cover and cook on high heat for 30 minutes. Set corn aside; keep warm.
• Stir in shrimp. Cover and cook on high heat, stirring twice, until shrimp is opaque and pink, about 20-30 minutes; drain well.
• Serve immediately, garnished with parsley, if desired.

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