Slow Cooker Shrimp Boil

This slow cooker shrimp boil has become my weeknight savior when time is tight but everyone wants something hearty and satisfying. It brings together bright corn sweet shrimp and savory sausage into a single pot that feels like a celebration every time we make it.

I first made this when we got back from vacation and had very little in the fridge. I tossed everything in the slow cooker and my kids raved about it for days. Now it is on regular rotation in our home.

Ingredients

• Large shrimp: adds sweet briny flavor and cooks quickly without drying out
• Red potatoes: hold their shape and soak up the seasoned broth beautifully
• Fresh corn: cut into chunks for juicy bites and a hint of natural sweetness
• Andouille sausage or kielbasa: brings smoky depth and hearty texture
• Chicken broth: provides savory base that ties everything together
• Old Bay seasoning: gives the dish its classic southern coastal flavor
• Cayenne pepper: optional if you like a gentle heat without overpowering the dish
• Melted butter and fresh parsley: finish the boil with richness and color
• Lemon wedges: brighten the overall flavor with a squeeze before serving
• Cocktail sauce: offers a fun tangy dip for the shrimp if you like variety

Step-by-Step Instructions

Chop and Prep Ingredients:

Wash and halve the red potatoes cut the corn into quarters and slice the sausage into even rounds to ensure everything cooks evenly and fits well in the pot

Layer into Slow Cooker:

Place potatoes corn sausage chicken broth Old Bay and cayenne into the slow cooker in that order so the denser items cook properly at the bottom

Cook Until Tender:

Cover and cook on high for four hours or until the potatoes are fork tender and the broth has taken on a rich spiced aroma

Add the Shrimp:

Stir in the shrimp making sure they are mostly submerged then cover again and cook for another fifteen to twenty minutes until the shrimp turn pink and opaque

Finish and Serve:

Drizzle everything with melted butter sprinkle with parsley and serve hot with lemon wedges and cocktail sauce on the side if desired

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I love using red potatoes because they hold up beautifully and make the dish feel more rustic and hearty. This meal has become our go to for busy nights when I want something comforting without a lot of fuss. My youngest still calls it birthday shrimp because it is the only thing he wants on his special day.

Storage Tips

Leftovers should be cooled completely before transferring to an airtight container. Store in the refrigerator for up to three days. Reheat gently on the stovetop to keep the shrimp tender and the broth flavorful.

Ingredient Substitutions

If you do not have andouille kielbasa or even chorizo can work just as well. No red potatoes Try Yukon gold or baby white potatoes instead. You can also use frozen corn if fresh is not available just thaw it before adding.

Serving Suggestions

This is a full meal on its own but a crisp salad with vinaigrette or some fluffy rolls make a great complement. For a southern touch serve with buttery biscuits or cornbread on the side. Do not forget lemon wedges for a splash of brightness.

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Cultural Context

The shrimp boil has roots in southern coastal traditions especially in places like the Carolinas and Louisiana. Originally a communal outdoor meal this version brings that spirit to the weeknight kitchen using the slow cooker for convenience without losing its festive nature.

Frequently Asked Questions About Recipes

→ Can I use frozen shrimp?

Yes just be sure to thaw them completely and pat dry before adding to the slow cooker near the end of cooking.

→ What type of potatoes work best?

Red potatoes or baby new potatoes are ideal as they hold shape well and offer great texture in the boil.

→ When should I add the shrimp?

Add the shrimp during the last 20 to 30 minutes of cooking to avoid overcooking and ensure they stay tender.

→ Is the dish spicy?

It can be mildly spicy or more intense depending on the amount of cayenne used. Start with less and adjust to taste.

→ Can I prep this ahead of time?

You can prep all ingredients and store them in the fridge a day in advance then start the slow cooker when ready.