Slow Cooker Shrimp Boil

Why make this recipe

Slow Cooker Shrimp Boil is a delicious and easy dish that brings the taste of a coastal feast to your home. It’s perfect for gatherings or a comforting family meal. Using a slow cooker means you can set it up and let it do the work for you without constant attention, making it a stress-free choice for busy cooks. Plus, the combination of shrimp, sausage, corn, and potatoes creates a delightful mix of flavors that everyone will love.

How to make Slow Cooker Shrimp Boil

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 pound baby potatoes, halved
• 1 pound smoked sausage, sliced
• 4 ears corn, cut in half
• 2 tablespoons Old Bay seasoning
• 4 cups water
• 1 lemon, sliced
• 1 tablespoon salt

Directions:

1. In a slow cooker, combine the water, Old Bay seasoning, and salt.
2. Add the potatoes and sausage to the slow cooker.
3. Cover and cook on low for 4 hours.
4. Add the corn and cook for an additional 30 minutes.
5. Finally, add the shrimp and lemon slices, and cook for another 15 minutes until the shrimp are pink and cooked through.
6. Serve hot and enjoy!

How to serve Slow Cooker Shrimp Boil

Serve the shrimp boil hot directly from the slow cooker. You can ladle the mix onto large platters. Consider adding some crusty bread for dipping into the flavorful broth. For a festive touch, provide lemon wedges and extra Old Bay seasoning on the side.

How to store Slow Cooker Shrimp Boil

To store leftovers, let the shrimp boil cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, gently heat in a pan or microwave until warmed through.

Tips to make Slow Cooker Shrimp Boil

• Choose fresh, high-quality shrimp for the best flavor.
• If you like spice, consider adding some red pepper flakes or hot sauce.
• You can adjust the cooking time based on your slow cooker model, as some may cook faster or slower than others.
• Experiment with adding other seafood like crab or clams for a mixed seafood boil.

Variation

Feel free to mix and match your ingredients! You can add different vegetables such as carrots or celery, or switch up the protein by using chicken or other types of sausage.

FAQs

Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to add an extra few minutes to the cooking time.

Can I make this ahead of time?
Yes, you can prepare the ingredients in advance and store them in the refrigerator. Start the cooking process when you are ready to serve.

What can I serve with Slow Cooker Shrimp Boil?
This dish is great on its own, but it also pairs well with coleslaw, garlic bread, or a fresh green salad for balance.

Slow Cooker Shrimp Boil

A delicious and easy shrimp boil featuring shrimp, smoked sausage, corn, and potatoes, all cooked in a flavorful broth, perfect for gatherings or family meals.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 pound shrimp, peeled and deveined Use fresh, high-quality shrimp for best flavor.
• 1 pound baby potatoes, halved
• 1 pound smoked sausage, sliced Feel free to use different types of sausage.
• 4 ears corn, cut in half
• 2 tablespoons Old Bay seasoning Can adjust to taste.
• 4 cups water
• 1 tablespoon salt
• 1 lemon, sliced For a fresh flavor.

Method

 

Preparation

1. In a slow cooker, combine the water, Old Bay seasoning, and salt.
2. Add the potatoes and sausage to the slow cooker.

Cooking

1. Cover and cook on low for 4 hours.
2. Add the corn and cook for an additional 30 minutes.
3. Finally, add the shrimp and lemon slices, and cook for another 15 minutes until the shrimp are pink and cooked through.

Serving

1. Serve hot directly from the slow cooker, ladling onto large platters.
2. Consider adding crusty bread for dipping and provide lemon wedges and extra Old Bay seasoning on the side.

Notes

To store leftovers, let it cool completely and place in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Gently reheat before serving. For added spice, consider red pepper flakes or hot sauce.