Slow Cooker Shrimp Boil
Slow Cooker Shrimp Boil is an easy and flavorful seafood dinner for the whole family.Juicy shrimp cook with smoky sausage, potatoes, sweet corn, and aromatic garlic.Cajun-style seasoning adds savory flavor and a gentle kick of heat.The slow cooker makes this classic-inspired meal convenient to prepare at home.A buttery garlic sauce coats every ingredient with rich, delicious flavor.Serve with lemon wedges, fresh parsley, and crusty bread for a complete feast.
Ingredients
For the Shrimp Boil
- 1½ pounds large shrimp, peeled and deveined
- 1½ pounds large shrimp, peeled and deveined
- 3 tablespoons Cajun or Creole seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 bay leaves
For the Garlic Butter
- 6 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
For Serving
- Lemon wedges
- Fresh parsley
- Additional melted butter
- Extra Cajun seasoning
- Crusty bread, optional
Instructions
Prepare the Ingredients
- Wash the baby potatoes thoroughly.Cut larger potatoes in half so that all pieces are relatively similar in size.Slice the sausage into thick rounds.Cut the corn into smaller sections.Cut the onion into wedges.
Prepare the Slow Cooker
- Place the potatoes, onion, sausage, and corn into the slow cooker.Add the minced garlic.
Add the Seasoning
- Sprinkle the Cajun seasoning, smoked paprika, black pepper, and dried thyme over the ingredients.Add the bay leaves.Toss gently to distribute the seasonings.
Add the Broth
- Pour the chicken broth or seafood stock into the slow cooker.The liquid does not need to completely cover the ingredients.Cover the slow cooker with the lid.
Cook the Potatoes and Sausage
- Cook on HIGH for approximately 3–4 hours, or until the potatoes are nearly fork-tender.Alternatively, cook on LOW for approximately 5–6 hours.The exact cooking time can vary depending on the size of the potatoes and the slow cooker.
Prepare the Garlic Butter
- While the vegetables cook, combine the melted butter, minced garlic, lemon juice, Cajun seasoning, smoked paprika, and chopped parsley in a small bowl.Mix well.
Add the Shrimp
- Once the potatoes are nearly tender, add the peeled and deveined shrimp to the slow cooker.Pour approximately half of the garlic butter mixture over the shrimp and gently stir.Cover and cook on HIGH for approximately 20–30 minutes, or just until the shrimp are opaque and cooked through.Avoid overcooking the shrimp because they can quickly become rubbery.
Finish the Shrimp Boil
- Remove the bay leaves.Drizzle the remaining garlic butter over the shrimp, sausage, potatoes, and corn.Gently toss everything together.
Serve
- Transfer the shrimp boil to a large serving platter or serve directly from the slow cooker.Sprinkle with fresh parsley.Add lemon wedges around the platter.Serve with additional melted butter, extra Cajun seasoning, and crusty bread if desired.
Notes
- Add shrimp last: Shrimp cook much faster than potatoes and sausage and should be added near the end.
- Use large shrimp: Larger shrimp are easier to monitor and are less likely to overcook quickly.
- Adjust the spice: Cajun seasoning can vary considerably in salt and heat, so adjust according to your preference.
- Low-sodium broth: Using low-sodium broth helps prevent the finished dish from becoming overly salty.
- Fresh corn works well: Fresh corn provides excellent sweetness, although frozen corn can also be used.
- Sausage choice: Smoked sausage, kielbasa, and andouille can all work well.
- Butter adds richness: Reduce the butter if you prefer a lighter version.
- Serve immediately: Shrimp continue cooking from residual heat, so serve shortly after they become opaque.