Crockpot Shrimp Boil Recipe

Introduction

This Crockpot Shrimp Boil is an effortless, flavorful one-pot meal perfect for busy days or casual gatherings. Loaded with tender potatoes, smoky sausage, sweet corn, and succulent shrimp, it brings the taste of a classic seafood boil into your slow cooker.

Ingredients

• 1.5 lb red skinned potatoes (cut in half)
• 2 ropes andouille sausage (sliced 1-inch thick)
• 3-4 sweet corn on the cob (shucked and cut into thirds)
• 1 onion (sliced)
• 5 garlic cloves (minced)
• 4 cups chicken broth
• 1-2 cups water (as needed)
• 2 tablespoons old bay seasoning
• 2 tablespoons creole/cajun seasoning
• 2 lbs raw jumbo shrimp (deveined with tails on & thawed)
• 1 lemon (juiced)
• Chopped parsley (for topping)

Instructions

1. Step 1: Add the potatoes, sliced sausage, corn on the cob pieces, onion, and garlic to the bottom of your crockpot.
2. Step 2: Pour in the chicken broth, water, and all of the seasonings. Give everything a quick stir so the spices distribute evenly.
3. Step 3: Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the potatoes are fork-tender.
4. Step 4: In the last 30–60 minutes, stir in the raw shrimp (ensure they’re thawed if previously frozen). Cover and cook until the shrimp turn pink, opaque, and are fully cooked through.
5. Step 5: Just before serving, stir in the fresh lemon juice and sprinkle with chopped parsley for a bright, fresh finish.

Tips & Variations

• For extra spice, add a few dashes of hot sauce or a pinch of cayenne pepper along with the seasonings.
• If andouille sausage isn’t available, smoked kielbasa works well as a substitute.
• Feel free to add other shellfish like crab legs or clams; just adjust cooking time accordingly.
• Use frozen shrimp straight from the freezer, but increase the cooking time by about 10 minutes to ensure they cook through.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave to avoid overcooking the shrimp, which can become tough if heated too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp directly in the crockpot?

Yes, you can add frozen shrimp, but increase the cooking time by 10-15 minutes to ensure they cook fully. Make sure to check that the shrimp turn pink and opaque before serving.

What can I serve with this shrimp boil?

This meal is hearty on its own, but crusty bread, coleslaw, or a simple green salad make great side dishes to balance the rich flavors.

Crockpot Shrimp Boil Recipe

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★★★★★

5 from 94 reviews

This Crockpot Shrimp Boil is a flavorful and easy one-pot meal featuring tender red-skinned potatoes, smoky andouille sausage, sweet corn, and succulent jumbo shrimp cooked in a spiced broth. Perfect for a casual family dinner or gathering, the slow cooker method lets all the seasonings meld together for a deliciously comforting seafood boil without the fuss.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 5-6 hours on Low or 3-4 hours on High
• Total Time: 5 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Southern Cajun

Ingredients

Scale 1x2x3x

Vegetables

• 1.5 lb red skinned potatoes, halved
• 3–4 ears sweet corn on the cob, shucked and cut into thirds
• 1 onion, sliced
• 5 garlic cloves, minced

Meat & Seafood

• 2 ropes andouille sausage, sliced 1-inch thick
• 2 lbs raw jumbo shrimp, deveined with tails on and thawed

Liquids & Seasonings

• 4 cups chicken broth
• 1–2 cups water, as needed
• 2 tablespoons Old Bay seasoning
• 2 tablespoons Creole/Cajun seasoning
• 1 lemon, juiced
• Chopped parsley, for topping

Instructions

1. Prepare the base ingredients: Place the halved potatoes, sliced andouille sausage, corn pieces, sliced onion, and minced garlic into the bottom of your crockpot, creating a flavorful foundation for the boil.
2. Add liquids and seasonings: Pour in the chicken broth and enough water (1-2 cups) to just cover the ingredients. Sprinkle in the Old Bay and Creole/Cajun seasonings, then stir gently to evenly distribute the spices throughout the mixture.
3. Cook the base: Cover the crockpot with its lid and cook on Low for 5 to 6 hours or on High for 3 to 4 hours, until the potatoes become tender when pierced with a fork and flavors meld.
4. Add the shrimp: In the last 30 to 60 minutes of cooking, add the thawed raw jumbo shrimp to the crockpot. Cover and continue cooking until the shrimp are pink, opaque, and fully cooked through, ensuring they remain juicy and tender.
5. Finish and serve: Just before serving, stir in the fresh lemon juice to brighten the dish. Garnish with chopped parsley for a fresh and vibrant touch, then serve hot for a hearty, satisfying shrimp boil experience.

Notes

• Make sure shrimp are fully thawed if using frozen before adding to the crockpot.
• Adjust water quantity to ensure ingredients are just covered but avoid too much liquid for a more concentrated flavor.
• Use fresh lemon juice for the best brightness at the end.
• For more heat, feel free to add extra cayenne pepper or hot sauce during cooking.
• Leftovers refrigerate well for up to 2 days and reheat gently to avoid overcooking shrimp.

Keywords: shrimp boil, crockpot shrimp boil, Cajun shrimp boil, seafood boil, slow cooker seafood, andouille sausage recipe, easy shrimp recipe, one pot meal