Print Recipe
5 from 5 votes

Slow Cooker Shrimp Boil

This easy Slow Cooker Shrimp Boil is the perfect busy weeknight dinner recipe! Made with just a handful of ingredients and exploding with delicious, fresh flavor, it's sure to become an instant favorite with your family – it certainly was with mine!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Dinner, Entree, Main Dish
Cuisine: American
Keyword: shrimp boil
Servings: 8 servings
Calories: 459kcal
Author: Trish - Mom On Timeout

Ingredients

  • 2 lbs small new potatoes red or yellow
  • 4 cups low-sodium chicken broth or stock
  • 1 lb andouille or kielbasa sausage cut into 1-inch pieces
  • 4 ears fresh corn husked and quartered
  • 2 tbsp Old Bay seasoning
  • 1/2 tsp cayenne pepper more or less depending on taste
  • 2 lbs large shrimp tails on
  • 4 tbsp butter melted
  • 2 tbsp chopped parsley

Optional

  • cocktail sauce for dipping
  • lemon wedges

Instructions

  • Cut larger potatoes in half, should be bite size.
  • Place potatoes in 6 or 7 quart slow cooker.
  • Add chicken broth.
  • Top with sausage and sprinkle on Old Bay seasoning and cayenne.
  • Add the corn quarters on top.
  • Cover and cook on low for 7 to 8 hours, 3 to 4 hours on high, or until the corn and potatoes are tender.
  • Turn the slow cooker to high and gently add the shrimp and stir into mixture.
  • Cover and cook for an additional 10 minutes or until the shrimp are opaque.
  • Use a slotted spoon to transfer the shrimp boil to a large bowl or serving container. Drizzle some of the cooking liquid over the top.
  • Combine the melted butter and parsley and drizzle over the top and toss gently.
  • Serve with lemon wedges and cocktail sauce.

Video

Nutrition

Calories: 459kcal | Carbohydrates: 23g | Protein: 35g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 340mg | Sodium: 1471mg | Potassium: 811mg | Fiber: 2g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 27.7mg | Calcium: 202mg | Iron: 4.8mg