Shrimp Boil with Corn & Sausage—No Boiling Needed

Nothing says summer comfort quite like a shrimp boil, but you don’t need a backyard fire pit or a huge stockpot to enjoy the bold, smoky, Cajun flavors of this Southern classic. With a slow cooker and a bit of layering know-how, you can bring the taste of a coastal seafood feast right to your kitchen — no matter the season.

This slow cooker shrimp boil captures the essence of a festive low-country boil: tender red potatoes, juicy shrimp, sweet corn, and smoky sausage all slow-simmered in a seasoned broth. The best part? The shrimp are added at just the right moment so they stay plump and perfectly cooked, and everything gets tossed in a buttery, spicy sauce that clings to every bite.

If you’ve ever wondered how to make a shrimp boil more flavorful, more balanced, and easier to execute, this recipe delivers — all without sacrificing the rich layers of taste that make the original so memorable.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

Base & Broth

• 1 1/2 pounds small red potatoes, halved
• 1 large yellow onion, chopped
• 4 cloves garlic, smashed
• 2 lemons, halved and juiced (save peels)
• 3 tablespoons Old Bay seasoning (plus more for garnish)
• 4 cups water (or enough to cover base ingredients)

Proteins & Vegetables

• 14 ounces smoked sausage, sliced into thick rounds
• 4 ears of corn, cut into halves or thirds
• 1 1/2 pounds large shrimp, shell-on, deveined

Finishing Sauce

• 1/2 cup unsalted butter, melted
• 1 tablespoon hot sauce (adjust to taste)
• 1 teaspoon additional Old Bay
• 2 tablespoons chopped fresh parsley

Cooking Instructions

• Begin by prepping your ingredients. Cut the red potatoes in half, slice the sausage, chop the onion, and smash the garlic cloves. Set the shrimp aside for later marinating.
• Layer the halved red potatoes in the bottom of your slow cooker. Top with the sliced sausage, chopped onions, and smashed garlic.
• Juice both lemons into the slow cooker, then toss in the squeezed lemon halves for extra depth. Sprinkle the Old Bay seasoning evenly over the top of everything.
• Pour in enough water (about 4 cups) to barely cover the layered ingredients. This becomes your slow-simmered flavor bath. Cover and cook on high for 3.5 hours, or until the potatoes are fork-tender.
• While the base is cooking, prepare your shrimp. In a medium bowl, toss the shell-on shrimp with a drizzle of olive oil, a pinch of Old Bay, and a squeeze of fresh lemon juice. Let them marinate in the fridge for at least 15 minutes. This adds extra brightness and builds flavor in the shrimp before they even cook.
• After 3.5 hours, add the corn pieces to the slow cooker. Nestle them in gently and continue cooking for another 30 minutes. This allows the corn to become sweet and tender without overcooking.
• In the final 10 minutes of cooking, stir in the marinated shrimp. Shell-on shrimp help retain juiciness and develop a deeper seafood flavor. They’ll cook quickly — just until they turn pink and opaque, about 8–10 minutes.
• While the shrimp are cooking, melt the butter and stir in the hot sauce and extra Old Bay seasoning. This finishing sauce will bring everything together.
• Once the shrimp are done, drizzle the spicy butter sauce directly into the slow cooker or over the plated ingredients. Use tongs to gently toss and coat everything evenly.
• Finish with a generous sprinkle of fresh parsley and a dusting of Old Bay for that classic seafood-boil presentation. Serve hot, family-style, with lemon wedges and crusty bread on the side if desired.

Tips, Variations & Serving Suggestions

• Use shell-on shrimp: They hold moisture better and absorb seasoning more effectively during cooking.
• Layer for success: Keep sturdier ingredients like potatoes and sausage on the bottom and delicate ones like shrimp on top for even cooking.
• Make it spicier: Add cayenne pepper, Creole seasoning, or more hot sauce to the butter blend for an extra kick.
• Serve it rustic: Line your table with parchment or butcher paper and pour the finished boil straight onto the surface for an authentic experience.
• Pairing idea: Serve with cold beer or iced tea and a side of cornbread or coleslaw for a full Southern feast.

Conclusion

This slow cooker shrimp boil delivers all the flavors of a traditional Southern seafood boil without the hassle of boiling pots or timing multiple ingredients. With juicy shrimp, sweet corn, hearty potatoes, and a buttery Cajun drizzle, every bite feels like a warm Southern gathering in your kitchen. Whether you're serving guests or just craving something soul-satisfying, this one-pot wonder is always a good idea.

Want to see the original take? Slow-Cooker Shrimp Boil.

FAQ

Can I use frozen shrimp?

Yes, but thaw them completely and pat dry before marinating to prevent watering down the seasoning.

Is Old Bay seasoning necessary?

It's the traditional choice for shrimp boil flavor, but you can substitute with Cajun or Creole blends if preferred.

How do I store leftovers?

Let everything cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking shrimp.