Slow Cooker Shrimp Boil

Craving a classic shrimp boil without the hassle of tending to a giant pot? This Slow Cooker Shrimp Boil brings all the bold, coastal flavors you love—Old Bay, lemon, sweet corn, and smoky sausage—right into your crockpot with almost zero effort. Within minutes, you’ll have everything layered inside the slow cooker, leaving it to work its magic while the potatoes soften, the broth infuses, and the shrimp turn perfectly tender. It’s the simplest way to enjoy a crowd-pleasing seafood feast any night of the week.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Hands-off cooking: The slow cooker does all the heavy lifting—no babysitting a boiling pot.
• Full shrimp-boil flavor: Classic spices, smoky sausage, and citrusy broth deliver that coastal vibe.
• Perfect for gatherings: Whether it’s game day, family night, or a casual backyard meal, everyone can dig in.
• Reliable results: Shrimp stay juicy, potatoes soften perfectly, and the buttery broth ties everything together.
• More convenient than traditional boils: No giant stockpot, no splattering, and no stress—just set it and enjoy.

This version stands out for its deeply infused broth and a finishing butter sauce that coats every bite, giving you restaurant-quality results with home-cook ease.

Ingredients Needed

For the Slow Cooker Base

• 1 medium yellow onion, finely chopped
• 8 garlic cloves, smashed to release flavor
• 4 bay leaves
• 1 lb baby potatoes, halved (smaller ones left whole)
• 3 cups low-sodium seafood broth, or swap with vegetable broth or water
• 1 Tbsp white vinegar, for brightness
• 1 tsp mustard seeds
• ½ tsp celery salt
• 4 tsp Old Bay seasoning, for the first cooking stage

For the Add-Ins

• 2 ears fresh corn, cut into 4 sections each
• 12 oz andouille sausage, sliced on a ½-inch bias
• 1 lb large shrimp, peeled, deveined, tail-on
• 2 tsp Old Bay seasoning, to season the shrimp
• 1 lemon, cut into 8 wedges

For Finishing

• ½ cup unsalted butter (1 stick), softened to room temperature
• 2 Tbsp fresh parsley, finely chopped

How to Make Slow Cooker Shrimp Boil

Step 1 — Start the Flavor Base

Add the chopped onion, smashed garlic, bay leaves, potatoes, broth, vinegar, mustard seeds, celery salt, and 4 tsp Old Bay to your slow cooker.
Cover and cook on HIGH for 1 hour.
Tip: Starting with the potatoes ensures they soften evenly without turning mushy later.

Step 2 — Add Corn and Sausage

Stir in the corn pieces and sliced andouille sausage.
Cover and continue cooking on HIGH for 2 more hours.
The sausage infuses the broth with smoky flavor while the corn sweetens the mix.

Step 3 — Cook the Shrimp

Season the shrimp with 2 tsp Old Bay.
Uncover the slow cooker, give everything a gentle stir, then nestle the shrimp and 4 lemon wedges on top.
Cover again and cook for 8–10 minutes, or just until the shrimp are pink and opaque.
Avoid overcooking—shrimp turn rubbery fast!

Step 4 — Reduce the Broth

Using a large fine-mesh sieve or colander, carefully strain the cooking liquid into a medium pot. Leave the shrimp and veggies in the slow cooker on the “warm” setting.
Bring the strained liquid to a boil, then simmer 15–20 minutes, stirring occasionally, until reduced by about half.
Remove from heat and whisk in the softened butter until fully melted and silky.

Step 5 — Combine and Finish

Pour the buttery reduction back over the shrimp, potatoes, sausage, and corn.
Sprinkle with fresh parsley and give it a gentle mix.
Taste and adjust with extra Old Bay if needed.
Serve with the remaining lemon wedges on the side.

Serving and Storage Tips

Serving

• Serve straight from the slow cooker or pour onto a large lined tray for a festive, seafood-boil presentation.
• Pair with crusty bread, garlic butter, or a simple green salad.
• Add extra lemon wedges and a sprinkle of fresh parsley just before serving for freshness.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently on the stovetop or in the microwave. Avoid overheating the shrimp.
• Freezing: Not recommended—the shrimp and potatoes lose their texture after thawing.

Helpful Notes

• Don’t skip reducing the broth: It concentrates all the flavor and helps the butter sauce cling beautifully to every ingredient.
• Swap proteins: Try smoked turkey sausage, kielbasa, or even crab legs for a deluxe version.
• Spice level: Add a pinch of cayenne, crushed red pepper, or hot sauce to the broth for extra heat.
• For larger crowds: You can double the recipe in a large 7–8 quart slow cooker.

Conclusion

This Slow Cooker Shrimp Boil delivers everything you love about a classic seafood boil with a fraction of the effort. The slow cooker handles the layering, simmering, and flavor-building, while the finishing butter sauce brings it all together in the most delicious way. It’s easy, festive, and guaranteed to impress—perfect for weeknight comfort or a relaxed weekend gathering.

If you try this recipe, please leave a comment and a star rating below—your feedback helps others discover it!
And don’t forget to share it on Pinterest or Facebook.

What add-ins will you try next time—more shrimp, crab legs, different sausage? Let me know in the comments.

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?

Yes—thaw completely, pat dry, and add at the same stage. Frozen shrimp added directly to the slow cooker may release water and dilute flavor.

Can I make this gluten-free?

Absolutely! All ingredients are naturally gluten-free—just check the sausage label to be sure.

Can I cook this on LOW instead of HIGH?

Yes. Cook the base ingredients for 3–4 hours, add corn and sausage for another 2 hours, and add shrimp for the final 15 minutes.

Why are my shrimp rubbery?

Rubbery shrimp are overcooked. They only need 8–10 minutes; remove them as soon as they turn pink and opaque.

Can I add crab, clams, or other seafood?

Definitely! Add clams or mussels in the last 20–25 minutes and crab legs right before reducing the broth.

Is this recipe freezer-friendly?

No—the texture of cooked shrimp and potatoes doesn’t hold well after freezing.