Slow Cooker Shrimp Boil Dinner

This easy Slow Cooker Shrimp Boil is the kind of laid-back dinner that always gets my family gathered around the table. Full of juicy shrimp, buttery potatoes, sweet corn, and smoky sausage, it brings those classic seafood boil flavors right to your kitchen—no big pot required

I first threw this together on a hectic Wednesday when everyone wanted something different for dinner. By the time it was done, every plate was clean and now my husband asks for it every time shrimp goes on sale

Ingredients

• Small new potatoes: bright and tender the red or yellow ones cook evenly and soak up flavor well Look for firm potatoes without blemishes
• Low sodium chicken broth or stock: helps create the cooking liquid and infuses everything Look for clear broth with no off smell
• Andouille or kielbasa sausage: smoky and hearty both work well Choose one with good marbling for best taste
• Fresh corn on the cob: brings natural sweetness and classic boil texture Husk and quarter the ears so they cook evenly
• Old Bay seasoning: classic shrimp boil flavor lends savory intensity Choose the freshest you can find for bold flavor
• Cayenne pepper: adds the ideal kick Use more or less depending on how spicy you like it
• Large shrimp with tails on: sweet and succulent Look for firm glossy shrimp with no fishy odor
• Butter melted: for rich finish on top Choose unsalted high quality butter
• Chopped parsley: fresh herb brightness Select vibrant green parsley leaves
• Optional cocktail sauce and lemon wedges: brighten every bite Look for lemons that yield to gentle pressure

Step-by-Step Instructions

Prepare the Vegetables:

Cut any larger potatoes in half so that all pieces are roughly bite sized. This guarantees even cooking and makes for easy scooping later

Layer Ingredients in Slow Cooker:

Place the potatoes into a six or seven quart slow cooker then pour the chicken broth over top. Scatter the cut sausage pieces on next and sprinkle evenly with Old Bay seasoning and cayenne pepper. Set the corn quarters on top of the mixture so they steam perfectly while cooking

Slow Cook:

Cover the slow cooker with its lid and set it to low for seven to eight hours or high for three to four hours. The cooking time ensures the corn and potatoes become fork tender without falling apart which is key for texture

Add Shrimp:

Once the potatoes and corn are tender turn the slow cooker to high if it is not already there. Gently stir in the shrimp making sure they have enough contact with the hot liquid. Cover and cook for about ten minutes just until the shrimp are opaque and no longer translucent. Watch closely so they do not overcook

Serve:

Using a slotted spoon transfer all the potatoes sausage corn and shrimp to a large bowl or platter. Ladle some of the flavorful cooking liquid over the top to keep everything juicy

Finish and Garnish:

Drizzle the mixture of melted butter and chopped parsley evenly over the boiled ingredients. Toss gently to coat and serve with plenty of lemon wedges and cocktail sauce for dipping

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Every time I make this my favorite part is the buttery corn—it soaks up all the spices and reminds me of summer cookouts My little one loves grabbing the sausage first and it always makes for a lively dinner

Storage Tips

Let leftovers cool to room temperature before transferring to an airtight container. Shrimp can become rubbery if reheated too long so warm gently in the microwave or on the stovetop with a splash of the cooking liquid. The potatoes and corn soak up flavor overnight making them even better the next day

Ingredient Substitutions

If you cannot find andouille sausage kielbasa works great or even a mild Italian sausage. For a lighter version use turkey sausage. If fresh corn is out of season use frozen cobs cut into pieces—just add them in frozen as directed

Serving Suggestions

Serve your shrimp boil garnished with extra parsley and plenty of lemon wedges. Garlic bread or cornbread make perfect sides. Sometimes I put everything out on a big tray and let everyone dig in family style which brings a little bit of Southern hospitality to any meal

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Cultural Context

Shrimp boils have roots along the Southern and Gulf coasts where families and friends gather for casual outdoor feasts. Traditionally cooked in a giant kettle over a fire this slow cooker version brings all the community spirit and flavor indoors in a way that fits busy schedules

Recipe FAQs

→ Can I use frozen shrimp?

Yes, frozen shrimp work well. Thaw them before adding to ensure even cooking and avoid overcooking.

→ Is a specific type of sausage best?

Andouille and kielbasa both provide great flavor to the dish, but you can use any smoked sausage you prefer.

→ Can I substitute the potatoes?

Red or yellow potatoes are traditional, but Yukon Gold or fingerling potatoes are good alternatives.

→ How do I keep the shrimp from overcooking?

Add shrimp at the end and cook just until opaque. This usually takes about 10 minutes on high heat.

→ What sides pair well with this dish?

Crusty bread, a crisp green salad, or coleslaw make tasty accompaniments to round out the meal.

→ Is it very spicy?

The cayenne adds gentle heat. Adjust the amount based on your preference for spice.