Crock Pot Shrimp Boil

Why You’ll Love This Recipe

• Hands-off cooking—no boiling pots on the stove

• Bold seasoning with Old Bay, garlic, hot sauce, and lemon

• A complete comfort meal in one go

• Easy to scale up or down, and cleanup is a breeze

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lb red potatoes, quartered
1 small head garlic, peeled
2 bay leaves
6 cups water
¼ cup Old Bay seasoning
1 Tbsp hot sauce (e.g., Frank’s)
1 Tbsp fresh lemon juice
1 lb smoked andouille sausage, sliced
3 ears corn, cut into thirds
2 lb raw shrimp (tails removed)
Lemon wedges, for serving
¼ cup butter, melted (optional)
3 Tbsp fresh minced parsley (optional)

directions

1. Place potatoes, garlic, and bay leaves into a 6‑quart slow cooker.

2. Pour in water, Old Bay, hot sauce, and lemon juice; stir, cover, and cook on high for 2 hours.

3. Add sausage and corn; cover and cook on high another 2–3 hours, until potatoes are tender and corn is cooked.

4. Stir in shrimp, cover, and cook on high for about 15 minutes, until shrimp turn pink—do not overcook.

5. Drain most of the liquid. Optionally drizzle melted butter and sprinkle parsley.

6. Serve directly from the crock pot or on a platter with lemon wedges.

Servings and timing

• Serves: 4 (up to 6 depending on appetite)

• Prep: ~15 minutes

• Cook: 5 hours 15 minutes

• Total: ~5 hours 30 minutes

Variations

• Swap in crawfish or crab, adding at the end as they cook faster

• If cooking on low, add corn during the last 2–3 hours and shrimp in the final 30 minutes

• Use vegetable or seafood broth instead of water for added flavor

• Add extra garlic to melted butter for a garlic butter drizzle

storage/reheating

• Store leftovers in an airtight container in the fridge for 2–3 days

• Reheat gently in a saucepan or microwave—avoid overcooking the shrimp

FAQs

1. Can I put all ingredients in the slow cooker at once?

No—the potatoes need longer cook time, and adding all at once risks overcooked shrimp and mushy corn.

2. Can I substitute the shrimp?

Yes—crawfish or crab work well. Just add them at the end and watch cooking time.

3. What if I only have a “low” slow cooker setting?

Cooking on low is fine, but add corn and shrimp later as noted under Variations to avoid overcooking.

4. Do I need a slow cooker?

No—you can stovetop this by boiling ingredients in stages: potatoes, then corn and sausage, then shrimp. Finish with butter and parsley.

5. How spicy is this dish?

The hot sauce adds flavor but not intense heat. Omit it if you prefer milder flavors.

6. Can I scale this for more servings?

Absolutely. Some users double quantities across two slow cookers for larger groups.

7. Can frozen shrimp be used?

Yes—just thaw before adding. Works well.

8. What’s the best type of potatoes?

Red potatoes hold up best during cooking and stay intact.

9. How do I store leftovers?

Use airtight containers—fridge storage for 2–3 days. For longer storage, freeze the broth separately.

10. Can I use broth instead of water?

Yes—vegetable or seafood broth works well. Just watch the sodium if using store-bought.

Conclusion

This Crock Pot Shrimp Boil is a simple, flavorful meal that delivers rich, spicy-savory goodness with minimal effort—and even less cleanup. It’s perfect for casual dinners, weeknight comfort, or feeding a crowd by simply doubling the recipe. Dive in!

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