Crockpot Shrimp Boil
This might be the easiest impressive dinner you’ll make all year! And if you’re side-eyeing the idea of cooking shrimp in a slow cooker, I get it, because I felt the same way when I was first playing with the idea of this recipe. No one wants rubbery, overcooked shrimp. But trust me, this works! Everything simmers low and slow until the potatoes, corn, and sausage are perfectly tender… then the shrimp go in at the end, so they cook just right every time!
It looks like a full-on seafood feast but barely asks anything of you, which makes it perfect for easy family dinners, relaxed weekends, game day spreads, or feeding a crowd without any hassle.
If you’re a little bored with the usual soups and stews that come out of your crockpot, this is definitely one to try. It proves just how versatile a slow cooker can really be, and I think you’re going to love it!
Ingredients
You’ll find your printable recipe card at the bottom of this post! Don’t skip the next few sections though, as I’m sharing extra hints and tips to help you create the best possible results every time.
-
Red-skinned potatoes: Cut in half so they cook evenly and soak up all that flavorful broth.
-
Andouille sausage: Smoky and spicy. Adds tons of classic boil flavor. Slice into thick pieces so they hold up while cooking.
-
Sweet corn on the cob: Cut into thirds; it gets juicy and tender in the crockpot.
-
Onion: Sliced so it melts into the broth as it cooks.
-
Garlic: Fresh minced garlic gives the boil a rich, savory base.
-
Chicken broth: Forms the flavorful cooking liquid for the potatoes, corn, and sausage.
-
Water: Add as needed to fully cover the ingredients in your crockpot.
-
Old Bay seasoning: Essential for that classic seafood boil taste.
-
Creole or Cajun seasoning: Adds warmth and a little kick.
-
Raw jumbo shrimp (tails on, deveined): Make sure they’re thawed before adding so they cook evenly and stay tender.
-
Fresh lemon juice: Brightens everything right at the end for the perfect finish.
-
Chopped parsley: Optional, but adds a fresh pop of color when serving.
How To Make Crockpot Shrimp Boil
-
Add the potatoes, sliced sausage, corn on the cob pieces, onion, and garlic to the bottom of your crockpot.
-
Pour in the chicken broth, water, and all of the seasonings. Give everything a quick stir so the spices distribute.
-
Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the potatoes are fork-tender.
-
In the last 30–60 minutes, stir in the raw shrimp (make sure they’re thawed if previously frozen). Cover and cook until the shrimp are pink, opaque, and fully cooked through.
-
Just before serving, stir in the fresh lemon juice and sprinkle with chopped parsley for a bright, fresh finish.
Storage & Reheating
Refrigerate any leftovers in an airtight container for 3–4 days. When you’re ready to reheat, warm everything gently on the stovetop over medium heat until heated through. If the broth has thickened in the fridge, add a splash of water or broth to loosen it back up. I don’t recommend freezing this one!
Substitutes & Variations
-
Swap the seafood: Shrimp is classic, but crab legs, lobster tails, or crawfish all work beautifully in a crockpot boil. You can also use peeled shrimp (tails on or off) if you prefer.
-
Change up the sausage: Andouille brings heat and smokiness, but smoked beef sausage, kielbasa, or hot links are all great options.
-
Choose your seasoning style: If you don’t want to mix seasonings, use just one. Go all-in with Old Bay or all Creole/Cajun. About 4 tablespoons total.
-
Adjust the broth: Add more water or broth if you prefer a lighter, more diluted cooking liquid.
-
Flavor boosters: Melted butter is perfect for dipping, and a splash of hot sauce adds extra heat if you like things spicy.
Serving Ideas
A crockpot shrimp boil is always a crowd-pleaser, and the right sides and toppings make it even better. Set everything out family-style and let everyone dig in. Try serving it with:
-
Lemon wedges — a fresh squeeze brightens every bite.
-
Melted butter — perfect for dipping the shrimp, potatoes, and corn.
-
Hot sauce — for anyone who likes extra heat.
-
French fries — a fun, crispy side that pairs surprisingly well.
-
Biscuits — great for soaking up the flavorful broth.
You can also pile the shrimp boil onto a platter or serve it straight from the crockpot to keep things warm and easy during casual gatherings, cookouts, or family dinners.
Crockpot Shrimp Boil
Ingredients
- 1.5 lb red skinned potatoes cut in half
- 2 ropes andouille sausage sliced 1-inch thick
- 3-4 sweet corn on the cob shucked and cut into thirds
- 1 onion sliced
- 5 garlic cloves minced
- 4 cups chicken broth
- 1-2 cups water as needed
- 2 tablespoons old bay seasoning
- 2 tablespoons creole/cajun seasoning
- 2 lbs raw jumbo shrimp deveined with tails on & thawed
- 1 lemon juiced
- Chopped parsley for topping
Instructions
- Add the potatoes, sliced sausage, corn on the cob pieces, onion, and garlic to the bottom of your crockpot.
- Pour in the chicken broth, water, and all of the seasonings. Give everything a quick stir so the spices distribute.
- Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the potatoes are fork-tender.
- In the last 30–60 minutes, stir in the raw shrimp (make sure they’re thawed if previously frozen). Cover and cook until the shrimp are pink, opaque, and fully cooked through.
- Just before serving, stir in the fresh lemon juice and sprinkle with chopped parsley for a bright, fresh finish.
There’s just something fun about a shrimp boil! It feels like a whole event, even when the crockpot does most of the work. This version gives you all the classic flavors with almost no effort, which makes it perfect for relaxed weekends, easy entertaining, or any night you want a dinner that feels a little special. If you end up making it, I’d love to hear how your crew liked it. Your ratings and comments help others find the recipe too, and I always appreciate them so much!
