Description
This Slow Cooker Southern Shrimp Boil is a hearty, flavor-packed dish loaded with juicy shrimp, tender potatoes, and sweet corn, all simmered in a rich, spiced broth. Perfect for easy dinners or crowd-pleasing gatherings!
Ingredients
Scale
- 2 pounds of large shrimp, peeled and deveined (can substitute with crab or lobster)
- 1 pound baby potatoes, halved (red or gold)
- 3 ears of corn, cut into thirds (frozen corn works too)
- 1 yellow onion, diced
- 4 cloves garlic, minced (or use garlic powder)
- 4 cups chicken broth (or substitute with vegetable broth)
- 2 tablespoons Old Bay seasoning
- 1 lemon, halved (extra slices for serving)
- Salt and pepper to taste
Instructions
- Add halved baby potatoes to the slow cooker and pour in 2 cups of chicken broth. Cook on high for about 2 hours until tender.
- Add corn, diced onion, garlic, Old Bay seasoning, and remaining broth. Stir and cook on high for another 30 minutes.
- Add shrimp and lemon halves. Season with salt and pepper. Cook on high for an additional 30 minutes until shrimp are pink and fully cooked.
- Remove everything with a slotted spoon and serve hot. Squeeze fresh lemon juice on top before serving.
Notes
Avoid overcooking the shrimp to keep them tender. Old Bay seasoning is key for that classic Southern flavor. Store leftovers in the fridge for up to 3 days or freeze in portions for longer storage.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 180mg
Keywords: shrimp boil, slow cooker, southern recipe, seafood boil, easy dinner