If you’re looking for a hearty yet simple meal, you’re going to love this Slow Cooker Shrimp Boil meal. It’s one meal that is packed full of flavor!
Have you ever had an actual shrimp boil before? If not, why not make your own? The great part about it is that your slow cooker does all the work for you so you can to add the ingredients and dive in when it’s cooked and ready to go.
Make certain to let it cool a bit before diving in…because part of eating a true shrimp boil is that you get to enjoy and eat with your hands!
Slow Cooker Shrimp Boil
The taste and flavor of this shrimp boil are seriously out of this world. It’s packed full of shrimp, corn, potatoes…and a whole bunch of flavor! Every single bite is worth it and will leave you craving more!
Ingredients to make this slow cooker shrimp boil
- 1 pound small red-skinned potatoes, quartered
- 1 pound Cajun smoked Andouille cut into 1-inch pieces
- 2 ears corn, shucked, cut into thirds crosswise ( 6 )
- 4 tbsp. minced garlic
- 1/4 cup Old Bay seasoning
- 1 medium lemon, halved, plus wedges for serving
- 6 cups of water
- 2 pounds large shrimp (16 to 20 per pound)
- Garnish parsley leaves, melted butter, and hot sauce
How to make shrimp boil:
Prep all potatoes, sausage and corn.
Set to the side
Add the potatoes to the slow cooker.
Arrange the potatoes, corn, sausage in a 6-quart slow cooker.
Sprinkle the Old Bay evenly over the ingredients in the slow cooker.
Squeeze the lemon halves into the slow cooker.
Place the squeezed lemons on top in the crockpot.
Add the water to cover the top of the food.
Do not stir.
Cook on HIGH for 4 to 5 hours.
Cover and cook on the HIGH setting, 4 to 5 hours.
Add the shrimp, stir gently 10 to 15 minutes.
Strain and serve.
Serve with the lemon wedges, melted butter, hot sauce.