Easy Slow Cooker Shrimp Boil
A comforting, hands-off seafood feast with succulent shrimp, tender potatoes, sweet corn, and flavorful halal sausage, all simmered in a zesty Old Bay-seasoned broth.
- Prep Time: 15
- Cook Time: 420
- Total Time: 435
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Southern-American
Ingredients
1 lb large shrimp, peeled and deveined
2 lbs halal sausage links (turkey or beef-based)
2 lbs red potatoes, quartered
2 ears corn on the cob
1 tbsp Old Bay seasoning
1 tsp garlic powder
1 tsp smoked paprika
1 onion, sliced
4 cups low-sodium vegetable broth
1 tbsp olive oil
1 lemon, sliced (optional for acid)
Instructions
1. Grease the inside of the slow cooker with olive oil.
2. Layer potatoes, corn, and onion in the base.
3. Add halal sausage links on top.
4. Pour in vegetable broth and add seasonings (Old Bay, garlic powder, paprika).
5. Place shrimp around the sides and add lemon slices if desired.
6. Cook on low for 6-8 hours or high for 3-4 hours.
7. Let sit 10 minutes before serving with broth.
Notes
Use halal sausage to avoid pork. Shrimp can be added earlier in cooking for food safety. Serve broth as a dipping sauce.
Can substitute zucchini or carrots for an extra veggie boost.
Nutrition
- Serving Size: 1 shrimp + 1/8 cob + 1 potato piece
- Calories: 375
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 110mg
Find it online: https://paulakitchen.com/slow-cooker-shrimp-boil/