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Slow Cooker Shrimp Boil: Amazing Flavor

Slow Cooker Shrimp Boil
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This Slow Cooker Shrimp Boil is an easy way to enjoy a classic Southern-style seafood boil with tender potatoes, smoky sausage, sweet corn, and juicy shrimp, all cooked in your crockpot.

Ingredients

Scale
  • 1.5 lbs baby potatoes, halved
  • 3 ears of corn, cut into thirds
  • 1 lb smoked sausage, sliced
  • 1 lb large shrimp, peeled and deveined
  • 4 cups chicken broth
  • 1 tablespoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Juice of 1 lemon
  • 2 tablespoons butter, melted
  • Fresh parsley, chopped
  • Lemon wedges, for garnish

Instructions

  1. Load the slow cooker: Add the halved baby potatoes, corn, and sliced sausage to the crockpot. Pour in the chicken broth, then stir in the Old Bay seasoning, garlic powder, onion powder, and optional cayenne pepper.
  2. Cook: Cover and cook on high for 3 hours or low for 6 hours, until potatoes are tender.
  3. Add shrimp: Stir in the shrimp and cook on high for 15–20 minutes, just until the shrimp turn pink and curl slightly.
  4. Finish: Drizzle melted butter and lemon juice over the mixture. Toss gently to coat.
  5. Serve: Transfer the contents to a large serving platter using a slotted spoon. Garnish with chopped parsley and lemon wedges.

Notes

  • Add shrimp at the very end to prevent overcooking.
  • Use raw shrimp, not pre-cooked, for best flavor.
  • Don’t overload with broth—just enough to steam is perfect.
  • Add crab legs, mussels, or clams for variations.
  • Refrigerate leftovers up to 3 days; avoid freezing shrimp.

Nutrition

Find it online: https://bakerslider.com/slow-cooker-shrimp-boil/

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