CrockPot Shrimp Boil Recipe
A fuss-free slow cooker seafood boil featuring succulent shrimp, sweet corn, tender potatoes, and smoky halal sausage in a savory broth. Perfect for a hands-off, family-friendly feast.
- Prep Time: 10
- Cook Time: 240
- Total Time: 250
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Southern
- Diet: Seafood-Friendly
Ingredients
1 lb large shrimp, peeled and deveined
2 cups baby potatoes, halved
1 cup corn on the cob, cut into 1-inch pieces
8 oz halal smoked sausage (chicken or turkey), sliced
3 cups low-sodium chicken broth
2 tbsp Old Bay seasoning
1 tbsp garlic powder
1 tbsp paprika
1 bay leaf
1 lemon, quartered
1/4 cup melted butter
Instructions
Chop and measure all ingredients.
Layer potatoes, corn, sausage, and shrimp in the CrockPot.
In a bowl, mix broth, Old Bay seasoning, garlic powder, paprika, and bay leaf. Pour over ingredients.
Stir in melted butter.
Cover and cook on LOW for 4-6 hours until shrimp turn pink and potatoes are tender.
Remove bay leaf before serving. Squeeze lemon over the dish.
Notes
Substitute halal sausage with plant-based sausage links for fully halal meat-free version.
Add 1 cup frozen peas in the last 30 minutes of cooking.
Use paper towels to absorb excess fat if needed.
Garnish with fresh parsley or hot sauce for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 110mg
Find it online: https://paulakitchen.com/crockpot-shrimp-boil-recipe/