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Slow Cooker Shrimp Boil

Delicious Slow Cooker Shrimp Boil for Effortless Summer Feasts

Enjoy this Slow Cooker Shrimp Boil, combining shrimp, andouille sausage, and corn for a delightful summer dish.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Old Bay seasoning Adjust based on your spice preference.
  • 1 medium sweet onion Yellow onion works as a substitute.
  • 1 pound small red potatoes Yukon gold potatoes can be swapped.
  • 2 pieces bay leaves Essential ingredient with no direct substitute.
  • 4 cloves garlic Halve and keep the skin on for a milder taste.
For the Proteins and Veggies
  • 1 pound smoked andouille sausage Consider plant-based sausage for a meat-free option.
  • 2 ears corn Cut into thirds or use frozen corn.
  • 1 pound medium or large shrimp Fresh is ideal, thawed frozen shrimp works as well.
For Flavor Enhancements
  • 1 tablespoon freshly squeezed lemon juice Bottled can be used if fresh isn't available.
  • 1 teaspoon hot sauce Optional for those who prefer it milder.
  • ¼ cup chopped fresh parsley leaves Replace with green onions if desired.
For Serving Options
  • ½ cup melted butter Perfect for dipping the shrimp.
  • 1 cup cocktail sauce Traditional dipping choice for seafood lovers.
  • 2 pieces lemon wedges Ideal for extra juicing on your shrimp.
  • 1 bottle beer Optional for infused cooking liquid.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Easy Slow Cooker Shrimp Boil
  1. In a large bowl, whisk together Old Bay seasoning, freshly squeezed lemon juice, hot sauce, and 6 cups of water. Set aside once well combined.
  2. Add small red potatoes, medium sweet onion, halved garlic cloves, and bay leaves into your slow cooker. Pour the seasoning mixture over the vegetables, ensuring everything is submerged. Cover and cook on low for 3-4 hours.
  3. Stir in the smoked andouille sausage and cut corn. Cover and increase the heat to high, cooking for an additional 30 minutes.
  4. Gently add the shrimp to the slow cooker. Cover and continue cooking on high for approximately 20-30 minutes, stirring gently at least twice.
  5. Ladle the mixture into bowls, garnishing with freshly chopped parsley. Serve with melted butter, hot sauce, and lemon wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

This dish is a crowd-pleaser, perfect for summer gatherings and leisurely dinners.

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