Easy Slow-Cooker Shrimp Boil

Easy Slow-Cooker Shrimp Boil

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From: Everyday Slow Cooker

Tender red potatoes, corn, shrimp, smoky sausage and flavorful Old Bay seasoning give this slow-cooker shrimp boil the classic flavors you love. Because it's all made in the slow cooker, pulling this meal together is a breeze. It's perfect for a party—just serve with lemon wedges, cocktail sauce, bay leaves and ice-cold beer. If you can't find turkey andouille, use chicken andouille instead.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2½ cups water
  • 1 (12 fluid ounce) can light beer
  • 3 tablespoons lower-sodium Old Bay seasoning
  • 1½ pounds small red potatoes, halved
  • 1 medium yellow onion, cut into ½-inch wedges
  • 1 small lemon, sliced
  • 2 bay leaves
  • 8 ounces turkey andouille sausage, cut into 1-inch pieces
  • 4 ears fresh corn, husks removed, cut crosswise into thirds
  • 2 pounds large unpeeled raw shrimp


  • Prep

  • Ready In

  1. Stir together the water, beer, and Old Bay seasoning in a 5- to 7-quart slow cooker; add the potatoes, onion, lemon, and bay leaves. Cover and cook on HIGH until the potatoes are tender-crisp, about 2 hours.
  2. Add the sausage and corn; cover and cook on HIGH until the potatoes and corn are tender, about 1 hour. Stir in the shrimp; cover and cook on HIGH until the shrimp turn pink, 12 to 14 minutes. Drain well; discard the bay leaves and lemon slices.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 294 calories; 5 g fat(2 g sat); 4 g fiber; 35 g carbohydrates; 31 g protein; 7 g sugars; 0 g added sugars; 508 mg sodium;
  • Carbohydrate Servings:

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