Crockpot Shrimp Boil (Low Country Classic Made Easy)

ByFoodarshia

So you want a full-on seafood feast but also want your dinner to cook itself while you scroll on your phone? Same. That’s why Crockpot Shrimp Boil exists. It’s everything you love about a classic Low Country boil—corn, sausage, potatoes, shrimp—but with zero boiling pots, zero fuss, and zero stress. Your slow cooker is about to do some serious heavy lifting.

Why This Recipe is Awesome

This recipe is bold, buttery, flavorful, and ridiculously easy. It’s idiot-proof—even I didn’t mess it up, and shrimp cooks faster than my patience runs out. Plus, it’s a total crowd-pleaser—perfect for parties, game nights, backyard dinners, or anytime you want to feel coastal without leaving your kitchen. And yes, dumping everything on a big platter at the end absolutely makes you look impressive.

Course: Dinner / Main

Cuisine: Low Country / Southern

Difficulty: Easy

Servings: 6

Prep Time: 10 minutes

Cooking Time: 4–6 hours

Calories: Around 420 per serving

Total Time: About 6 hours 10 minutes

Ingredients You’ll Need

  • 1 lb baby potatoes
  • 4 ears corn, cut into halves or thirds
  • 12 oz smoked sausage, sliced
  • 1 onion, quartered
  • 4 garlic cloves, smashed
  • 4 cups chicken broth
  • 2 tbsp Old Bay (or more if you’re feeling bold)
  • 1 tsp smoked paprika
  • 1 lemon, halved
  • 1 lb shrimp, peeled and deveined (add at the end!)
  • 4 tbsp butter, melted
  • Fresh parsley for garnish
  • Optional: extra lemon wedges, hot sauce

Step-by-Step Instructions

  1. Add potatoes, corn, sausage, onion, garlic, broth, Old Bay, smoked paprika, and lemon halves into your crockpot.
  2. Stir gently to coat everything in seasoning and broth.
  3. Cover and cook on low for 4–6 hours or high for 2–3 hours, until potatoes are fork-tender.
  4. Add shrimp during the last 10–15 minutes. Shrimp cooks fast—don’t walk away!
  5. Once shrimp is pink and cooked through, remove lemon halves and give everything a good toss.
  6. Drizzle melted butter over the top and stir again for that iconic buttery goodness.
  7. Garnish with parsley, squeeze extra lemon on top, and serve on a platter or straight from the pot.

Common Mistakes to Avoid

  • Adding shrimp too early: Unless you enjoy rubbery sadness, add shrimp at the very end.
  • Overcooking potatoes: Check them early—they cook faster in broth.
  • Skipping the lemon: It brightens everything.
  • Not enough seasoning: A shrimp boil without Old Bay is just soup. Be generous.

Alternatives & Substitutions

  • Swap shrimp for crab legs or crawfish for a seafood upgrade.
  • Use turkey sausage instead of smoked sausage for a lighter twist.
  • Add celery or bell peppers for extra veggies.
  • Use Cajun seasoning if you want a spicy kick—IMO, amazing.
  • Add a splash of beer for deeper flavor.

FAQ (Frequently Asked Questions)

Can I use frozen shrimp?

Yes—just thaw first so it cooks evenly.

Why did my shrimp turn rubbery?

You added it too early or cooked it too long.

Can I make this without sausage?

Totally—just add more potatoes or corn.

Does this reheat well?

Shrimp doesn’t love reheating, but the potatoes and sausage reheat fine.

Can I use jumbo shrimp?

Absolutely—just reduce cook time by a couple of minutes.

Can I double the recipe?

Yes, if your crockpot is big enough.

Is this spicy?

Only if you want it to be—add cayenne or Cajun seasoning for heat.

Final Thoughts

Crockpot Shrimp Boil is everything you love about a classic seafood feast without the fuss, steam, or giant boiling pot. It’s flavorful, buttery, vibrant, and insanely easy—perfect for weeknights, parties, or anytime you want to feel like you’re on vacation. So go grab your shrimp, load up that crockpot, and get ready to impress yourself (and everyone else). You earned it!

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