Crock Pot Shrimp Boil Recipe
Shrimp, corn and more come together for a meal everyone will love in this Crock Pot Shrimp Boil Recipe. This slow cooker shrimp boil is a must try!
Servings: 6
Cost: $27.50 Per Recipe, $4.58 Per Serving
Ingredients
- 1 pound Andouille Sausage (cut into 1 inch pieces)
- 1 ½ pounds Small Red-Skinned Potatoes (cut in half)
- 3 ears corn on the cob shucked, cut into smaller pieces (I cut it into thirds)
- 1 Tablespoon Minced Garlic
- 2 Tablespoon Old Bay Seasoning
- 1 Lemon (cut in half)
- 4 cups Chicken Broth
- 2 pounds raw shrimp (peeled and deveined with tails on)
- 4 Tablespoons Butter (melted)
- Parsley Leaves (chopped)
Instructions
- Add the potatoes and corn to the crock pot.
- Cut the sausage into 1-inch pieces and add it on top of the potatoes and corn. Add the garlic and sprinkle the Old Bay seasoning evenly over everything.
- Squeeze the lemon juice over the ingredients, then place the lemon halves in the crock pot.
- Pour in the chicken broth. The broth should come about halfway up the corn. Do not stir.
- Cover and cook on High for 3–4 hours or Low for 6–8 hours.
- Add the shrimp and gently stir to combine. If the crock pot is too full, remove the corn before adding the shrimp.
- Cover and cook for 10–15 minutes, until the shrimp are pink and cooked through.
- Strain the ingredients and transfer them to a sheet pan.
- Drizzle with melted butter and top with chopped parsley.
- Serve warm.
Notes
Refrigerate the leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 611kcal | Carbohydrates: 30g | Protein: 50g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 465mg | Sodium: 2517mg | Potassium: 1139mg | Fiber: 3g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 40.2mg | Calcium: 270mg | Iron: 6.2mg
