Go Back
Crockpot Shrimp Boil in a rustic bowl with shrimp, potatoes, corn, garnished with parsley and lemon wedges

Crockpot Shrimp Boil

This Crockpot Shrimp Boil is a time-saving, delicious way to enjoy a classic Southern dish. Perfect for an easy weeknight meal, it combines bold flavors and tender seafood with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds red potatoes, quartered
  • 1 small head of garlic, cloves removed and peeled
  • 2 bay leaves
  • 6 cups water
  • ¼ cup Old Bay seasoning
  • 1 Tablespoon hot sauce (I used Franks)
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 pound smoked turkey sausage, sliced
  • 3 ears corn, shucked and sliced into thirds
  • 2 pounds raw shrimp, tails removed
  • Lemon wedges, for serving
  • ¼ cup butter, melted (optional)
  • 3 Tablespoons fresh minced parsley (optional)

Method
 

  1. Add the potatoes, garlic cloves, and bay leaves to the bottom of a 6-quart oval slow cooker.
  2. Pour in the water, Old Bay seasoning, hot sauce, and lemon juice. Stir to combine.
  3. Cover and cook on high for 2 hours.
  4. Add the sliced sausage and corn to the slow cooker. Continue cooking on high for another 2 to 3 hours, or until the potatoes are tender and the corn is cooked through.
  5. Stir in the shrimp, cover, and cook on high for an additional 15 minutes, or until the shrimp turns pink and is fully cooked.
  6. Carefully drain most of the liquid and drizzle melted butter over the shrimp boil (optional). Sprinkle with fresh parsley, if desired.
  7. Serve straight from the slow cooker or transfer to a serving platter. Don't forget the lemon wedges for a zesty finish!

Notes

Pro tip: Frozen shrimp works well, but make sure to fully thaw it before adding to the slow cooker.