Why You’ll Love This Recipe

The slow cooker does all the work, infusing the ingredients with rich Old Bay seasoning and lemony brightness while you relax. This one-pot meal offers a perfect balance of savory, spicy, and fresh flavors, with juicy shrimp and tender vegetables. Easy to prepare and cleanup, it’s a hands-off dish that tastes like a festive seafood feast.

Ingredients

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

¼ cup Old Bay seasoning
2 tablespoons freshly squeezed lemon juice
1 tablespoon hot sauce (optional)
1 ½ pounds small red potatoes
1 medium sweet onion, cut into wedges
1 head garlic, halved
2 bay leaves
1 12.8-ounce package smoked andouille sausage, cut into 1-inch pieces
3 ears corn, each cut crosswise into 3 pieces
2 pounds medium or large shrimp
2 tablespoons chopped fresh parsley leaves

Optional for serving: melted butter, hot sauce, cocktail sauce, lemon wedges, beer

Directions

In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce (if using), and 6 cups water. Set aside.
Place potatoes, onion wedges, garlic halves, and bay leaves into a 6-quart slow cooker. Pour the Old Bay seasoning mixture over the ingredients and stir to combine.
Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender.
Stir in andouille sausage and corn pieces. Cover and cook on high heat for 30 minutes. Remove corn and keep warm.
Add shrimp to the slow cooker, cover, and cook on high, stirring twice, until shrimp turn opaque and pink, about 20-30 minutes. Drain well.
Serve immediately, garnished with fresh parsley and your choice of melted butter, hot sauce, cocktail sauce, and lemon wedges.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes

Variations

Spicier: Add extra hot sauce or cayenne pepper to the Old Bay mixture.
Seafood Swap: Use crab legs or lobster tails instead of shrimp for variety.
Vegetarian: Omit sausage and shrimp; add more potatoes and corn with smoked paprika seasoning.
Additional Veggies: Add sliced carrots or mushrooms during the cooking process.
Herbs: Substitute parsley with fresh dill or cilantro for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. For best texture, reheat shrimp quickly to avoid overcooking. This dish is best enjoyed fresh but can be frozen if needed, though shrimp may become rubbery.

FAQs

Can I use frozen shrimp?

Yes, but thaw completely before adding to the slow cooker to ensure even cooking.

Can I prepare this recipe in advance?

You can prep ingredients ahead, but cook the shrimp last to avoid overcooking.

Is this recipe spicy?

It has mild heat from Old Bay and optional hot sauce; adjust to taste.

What size shrimp works best?

Medium to large shrimp are ideal for this recipe.

Can I use smoked sausage instead of andouille?

Yes, any smoked sausage will add great flavor.

Do I have to peel the shrimp?

Peeling is optional but recommended for easier eating.

Can I add other seasonings?

Yes, additional garlic powder, onion powder, or cayenne pepper work well.

Can this be cooked on high heat only?

Low heat slow cooking yields best texture, but you can cook on high for shorter times.

What sides go well with shrimp boil?

Serve with crusty bread, coleslaw, or a green salad.

How do I prevent the shrimp from overcooking?

Add shrimp in the last 20-30 minutes of cooking and monitor closely.

Conclusion

This Slow Cooker Shrimp Boil takes all the traditional flavors of a seafood boil and simplifies the process with your crockpot. The tender potatoes, smoky sausage, sweet corn, and juicy shrimp come together in a fragrant, zesty broth seasoned with Old Bay and fresh lemon. It’s a festive, satisfying meal that’s easy to prepare and perfect for sharing with family and friends.

Slow Cooker Shrimp Boil

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Slow Cooker Shrimp Boil combines red potatoes, smoky andouille sausage, sweet corn, and tender shrimp seasoned with Old Bay and lemon, cooked effortlessly in a crockpot for a flavorful and fuss-free seafood feast.

Author: Amy
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooking
Cuisine: American / Seafood
Diet: Halal

Instructions

In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce (if using), and 6 cups water. Set aside.
Place potatoes, onion wedges, garlic halves, and bay leaves into a 6-quart slow cooker. Pour the Old Bay seasoning mixture over the ingredients and stir to combine.
Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender.
Stir in andouille sausage and corn pieces. Cover and cook on high heat for 30 minutes. Remove corn and keep warm.
Add shrimp to the slow cooker, cover, and cook on high, stirring twice, until shrimp turn opaque and pink, about 20-30 minutes. Drain well.
Serve immediately, garnished with fresh parsley and your choice of melted butter, hot sauce, cocktail sauce, and lemon wedges.