Shrimp boils don't have to be hard and labor intensive! This Crock Pot Shrimp Boil is nearly effortless. Indulge in a flavorful feast any night of the week with this hassle-free recipe!
Add the potatoes, garlic cloves and bay leaves to the bottom of a 6 quart oval slow cooker. Note: for a stronger garlic flavor, smash the garlic slightly before adding.
Pour the water, Old Bay seasoning, hot sauce and lemon juice on top of the potatoes and stir. Cover and cook on high for 2 hours.
Add the sliced sausage and corn to the slow cooker and cook on high for another 2 to 3 hours, or until the potatoes are soft and corn is cooked through.
Add the shrimp to the slow cooker, gently stir, cover and cook on high for about 15 minutes or until the shrimp becomes pink and cooked through - shrimp cooks very quickly in the crock pot when it is on high. You don’t want to over cook or the shrimp might become rubbery.
Drain most of the juices. Pour melted butter on top of the shrimp boil and sprinkle the top with fresh chopped parsley.
You can serve straight from the slow cooker or transfer the shrimp boil (using a slotted spoon) to a serving platter or serving dishes. If serving this way, I wouldn't add the melted butter until you've transferred it over to your serving platter.
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Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
If you really love garlic, try adding some garlic powder or minced garlic to the melted butter at the end and drizzle that over everything.
Unfortunately, this cannot all be cooked together at the same time as the potatoes take longer to cook than the other ingredients so just throwing it all in on low won’t work.
This makes 4-6 servings total, depending on how big a serving you desire.
Frozen shrimp can be used, just make sure it is thawed.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.