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Slow Cooker Shrimp Boil

Slow cooker shrimp boil brings together fork-tender baby red potatoes, smoked sausage, corn, and shrimp in a simple Old Bay-seasoned cooking liquid. Finish it with melted butter for a warm, savory meal with classic shrimp boil flavors.
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Prep Time 15 minutes
Cook Time 6 hours 26 minutes
Total Time 6 hours 41 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb baby red potatoes halved if larger than 1 1/2 inches
  • 12 oz smoked sausage cut into 1-inch pieces
  • 4 corn ears, husked and cut into thirds
  • 4 cloves garlic smashed
  • 2 tbsp Old Bay seasoning
  • 1 lemon thinly sliced
  • 4 cup water
  • 1.5 lb shrimp large raw, peeled and deveined, thawed
  • 4 tbsp unsalted butter

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the potatoes, sausage, corn, garlic, Old Bay, lemon slices, and water to a 6-quart slow cooker.
  2. Stir the ingredients.
  3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
  4. Add the shrimp and set the cooker to HIGH if needed.
  5. Cover and cook for 15–25 minutes, until the shrimp are opaque and reach 145°F.
  6. Use a slotted spoon to transfer the solids to a serving bowl.
  7. Discard the lemon slices and cooking liquid.
  8. Melt the butter in a microwave-safe bowl for 30–45 seconds.
  9. Drizzle the melted butter over the shrimp boil.
  10. Toss gently.

Notes

For the best texture, add the shrimp only after the potatoes are fork-tender. Refrigerate leftovers for up to 3 days; freezing is not recommended because the potatoes and shrimp can turn soft. For a lower-sodium option, choose a lower-sodium smoked sausage.