Published on January 3, 2026
Ready in: 4 hours 30 minutes · Serves: 4-6 · Technique: Slow Cooking · Storage: Up to 3 days in the refrigerator.
Quick Answer
This Slow Cooker Shrimp Boil combines shrimp, potatoes, corn, and kielbasa for a warm, comforting dish that embodies coastal flavors.
As the temperatures begin to dip here in New York City, I find myself gravitating towards warm, comforting dishes that can warm not only my belly but my spirit too. This Slow Cooker Shrimp Boil is the perfect answer to those cravings. It’s a versatile dish that not only infuses the home with mouthwatering aromas but also brings a delightful feeling of coastal breeziness even in the chill of November. Ideal for gatherings around Thanksgiving and Christmas, this hearty meal—rich with the scents of spices and seafood—will undoubtedly become a favorite at your table.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Perfect for cozy gatherings, bringing warmth and delicious aromas to your home.
- Versatile dish that pairs well with a variety of side options.
- Easy to prepare in a slow cooker, allowing for minimal meal prep time.
- Rich in flavor from sauces and spices, enhancing the coastal feel.
- Great for leftovers, allowing you to enjoy the delightful flavors for days!
Ingredients
Gather the following ingredients for a mouthwatering Slow Cooker Shrimp Boil:
Seafood and Meat
- 1 pound of large shrimp, peeled and deveined
- 1 pound of kielbasa sausage, sliced
Vegetables
- 1 pound of small red potatoes, halved
- 2 ears of corn, cut into thirds
Seasonings and Broth
- 2 tablespoons of Old Bay seasoning
- 4 cloves of garlic, minced
- 1 lemon, sliced
- 4 cups of chicken broth
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
How to Make Slow Cooker Shrimp Boil (Step-by-Step)
Follow these simple instructions to create a mouthwatering Slow Cooker Shrimp Boil that’s sure to impress!
Step 1: Prep Your Slow Cooker
To kick things off right, I like to coat the inside of my 6-quart slow cooker with a light spritz of non-stick cooking spray. This ensures easy cleanup later, especially when working with seafood.
Step 2: Layer the Ingredients
Begin by placing the halved red potatoes at the bottom of the slow cooker. The goal here is to create a solid base for everything else. Next, scatter the chopped kielbasa sausage on top—trust me, the smoky flavor pairs beautifully with the shrimp.
Step 3: Add the Corn and Spices
Now, you’ll arrange the corn pieces nicely atop the sausage and potatoes. Sprinkle the minced garlic and Old Bay seasoning generously over everything. The aroma of those spices mixed with the slow-cooked vegetables is amazing!
Step 4: Pour in the Broth
Gently pour the chicken broth over the mixture, ensuring it covers the potatoes and corn but is not drowning in liquid. This broth is what brings all the flavors together as they meld during cooking.
Step 5: Let it Cook
Cover and cook on low for about 4 hours, or until the potatoes are tender. As the culinary magic happens, you’ll be rewarded with the comforting smell of buttery shrimp and spices wafting through your kitchen.
Step 6: Finish with the Shrimp
Approximately 30 minutes before serving, add the shrimp and lemon slices to the slow cooker. The shrimp cook quickly; they should be pink and opaque when fully cooked, which should take about 30 minutes on low heat.
Step 7: Serve
Once everything is cooked to perfection, I like to sprinkle fresh parsley on top for a burst of color and flavor. Serve it family-style on a large platter or simply ladle it into big bowls with some crusty bread on the side to soak up the delicious broth.
Common Mistakes to Avoid
- Don’t Overcook the Shrimp: They should only be added in the last 30 minutes; overcooking can lead to a rubbery texture.
- Skip the Prepping: Chop your ingredients uniformly to ensure even cooking throughout the dish.
- Avoid Overcrowding: Make sure the ingredients are not packed too tightly; this ensures they cook evenly and flavors meld beautifully.
Tips and Tricks for Success
- If you prefer a bit of heat, toss in some diced jalapeños or a dash of cayenne pepper.
- You can easily swap out the kielbasa for andouille sausage if you’re in the mood for a spicier kick.
- Leftovers can be delicious! Just store them in an airtight container in the fridge for up to 3 days.
Variations
- Replace large shrimp with crab or lobster for a more luxurious seafood boil.
- Swap small red potatoes for baby carrots or corn on the cob for added color.
- Use vegetable broth instead of chicken broth for a vegetarian-friendly option.
How to Serve
- Serve family-style on a large platter for a communal dining experience.
- Ladle into big bowls with some crusty bread on the side to soak up the delicious broth.
- Garnish with fresh parsley for a pop of color and flavor before serving.
Make Ahead and Storage
- Make Ahead: Prepare all ingredients and store them in the slow cooker insert in the refrigerator the night before cooking.
- Storage: Store any leftovers in a tightly sealed container in the refrigerator for up to 3 days.
- Reheating: Gently warm leftovers in the microwave or on the stovetop to avoid overcooking the shrimp again.
- Freezing: This dish is not recommended for freezing as the shrimp may become rubbery upon thawing.
Recipe Notes / What I Learned
Testing this Slow Cooker Shrimp Boil reminded me that sometimes, the simplest ingredients can come together to create spectacular flavors. Plus, it’s a perfect dish to serve when hosting a cozy gathering, as everyone can dive in and enjoy the warmth together.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 40g carbs · 10g fat
Warm Up with This Slow Cooker Shrimp Boil
Ingredients
Equipment
Method
- Coat the inside of your slow cooker with non-stick spray for easy cleanup.
- Place halved red potatoes at the bottom, followed by the kielbasa sausage.
- Add corn pieces on top, then sprinkle with garlic and Old Bay seasoning.
- Pour the chicken broth gently over the mixture.
- Cover and cook on low for 4 hours, or until potatoes are tender.
- Add shrimp and lemon slices 30 minutes before serving.
- Sprinkle fresh parsley before serving and enjoy!
Notes
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them before adding them to the slow cooker in the last 30 minutes of cooking.
2. How do I know when the shrimp are cooked?
The shrimp are done when they turn pink and opaque. This usually takes about 30 minutes when added to the slow cooker towards the end of cooking.
3. Can I add other vegetables to the Slow Cooker Shrimp Boil?
Absolutely! Feel free to add vegetables like green beans, carrots, or bell peppers to suit your taste.
4. What should I serve with my Shrimp Boil?
This dish is great served family-style with crusty bread for soaking up the broth or paired with a fresh salad.
5. How do I store leftovers from the Shrimp Boil?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
