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Gather everyone with this laid-back Slow Cooker Shrimp Boil. Juicy shrimp, buttery potatoes, smoky sausage, and sweet corn all come together in your kitchen—forget hauling out a giant pot
The first time I threw this together was a wild midweek evening when no one agreed on dinner. By dessert, everyone had wiped their plates clean. Now my husband asks for it every time shrimp is on a deal
Tasty Ingredients
- Butter melted: gives a buttery finish all over Grab the unsalted fancy butter for the best touch
- Chopped parsley: finishes the dish fresh and green Go for the most vibrant leaves
- Fresh corn on the cob: sweet, classic crunch—cut into quarters after husking so it cooks right through
- Old Bay seasoning: brings that punchy seafood boil taste Use the boldest one you can get
- Cayenne pepper: brings a little heat Add as much or as little as you want for spice
- Small new potatoes: tender, bright, and even-cooking Choose red or yellow with no funny spots
- Low sodium chicken broth or stock: becomes the simmering base for all the goodness Make sure it smells clear and fresh
- Large shrimp with tails on: juicy and sweet Look for glossy, firm shrimp—no weird scent
- Andouille or kielbasa sausage: smoky and rich, both do the trick Pick one with nice fat marbling
- Optional cocktail sauce and lemon wedges: spritz and dip every bite Try lemons that give slightly when squeezed
Simple Step Guide
- Finish and Garnish:
- Pour melted butter and parsley evenly over everything. Give it a gentle toss and serve up with lemon wedges and cocktail sauce for dipping
- Serve:
- Grab a slotted spoon to scoop shrimp, corn, sausage, and potatoes into a big dish. Spoon a bit of the broth over everything to keep things juicy
- Add Shrimp:
- With potatoes and corn tender, bump to high heat, then stir the shrimp into the hot pot. Let them cook covered for about 10 minutes until they're pink and not see-through. Don't let them go too far or they'll toughen up
- Slow Cook:
- Pop the lid on and let it all cook on low for 7–8 hours or high for about 3–4 hours. That way, corn and potatoes get tender but hold their shape
- Layer Ingredients in Slow Cooker:
- Start with potatoes in your slow cooker, pour in the broth, then toss in the sausage. Sprinkle in cayenne and Old Bay next. Place corn on top so it steams while the rest simmers below
- Prepare the Vegetables:
- If some potatoes are huge, cut them down so everything's bite-sized. Makes for easy scooping and even cooking all around
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The corn, all buttery and spicy, is always my top pick—it soaks up every flavor and just tastes like summer. My kid always snags the sausage first. Dinner's always high energy with this one
Save the Leftovers
Cool everything down before moving it into a sealable container. Reheat shrimp gently in the microwave or a pan with some broth—if you go too long they’ll get rubbery. Potatoes and corn soak up every bit of flavor overnight, making them even more delicious the following day
Ingredient Swaps
If andouille’s not around, kielbasa is perfect, or try a mild Italian sausage. Swap in turkey sausage if you want to lighten things up. If fresh corn’s MIA, no worries—frozen cob pieces work, just toss them in straight from the freezer
How to Serve
Top your shrimp feast with extra parsley and squeeze on lots of lemon. Garlic bread or cornbread go really well on the side. Sometimes I pile everything on a platter and let folks grab what they want—it feels a little Southern and super homey
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Background and Traditions
Shrimp boils started in Gulf and Southern spots where people gather outdoors for a chill, big meal. Usually, it’s done over a huge fire in a kettle—using your slow cooker brings all the same fun and flavor inside, no schedule juggling needed
Recipe FAQs
- → Can I use frozen shrimp?
You sure can! Just thaw them out first so they cook at the right speed and don't get rubbery.
- → Is a specific type of sausage best?
You can toss in any smoked sausage you like, but andouille and kielbasa bring awesome flavor to the pot.
- → Can I substitute the potatoes?
Yukon Gold and fingerlings work great if you’re out of red or yellow potatoes—they all hold up nicely in the slow cooker.
- → How do I keep the shrimp from overcooking?
Just toss the shrimp in at the very end. Cook them until they go pink—usually about 10 minutes on high.
- → What sides pair well with this dish?
Go for some crunchy bread, a zippy green salad, or even coleslaw—any of ’em round things out.
- → Is it very spicy?
The cayenne’s pretty gentle. Feel free to add more or use less—just make it taste right for you.