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I’ll admit—I was skeptical the first time I tried making a shrimp boil in the crockpot. I thought maybe the shrimp would overcook or the flavors wouldn’t punch through.
But after a little trial and error (the potatoes were almost too soft the first round), I nailed down a version that’s incredibly flavorful, low-effort, and perfect for any time you want to bring a little Southern coastal flair to the table—no big pot or outdoor burner needed.
This Crockpot Cajun Shrimp Boil is packed with bold spices, tender potatoes, juicy corn, smoky sausage, and succulent shrimp. It’s easy to toss together, feeds a crowd, and makes your kitchen smell amazing.
If you love this crockpot recipe, be sure to check out some of my other favorite cozy recipes like my crockpot pulled pork sandwiches, comforting chicken cacciatore, or these quick and veggie side dish ideas.
Whether you’re in the mood for something hearty, light, or crowd-pleasing, there’s something here for everyone!
Ingredients:
- 1 lb baby red potatoes, halved if large
- 3 ears of corn, cut into thirds
- 14 oz smoked sausage, sliced into thick rounds
- 1 tablespoon Cajun seasoning (adjust to taste)
- ½ teaspoon Old Bay seasoning (optional, for extra flavor)
- 1 teaspoon garlic powder
- 1 small lemon, sliced
- 3 tablespoons butter, cut into chunks
- 1 cup low-sodium chicken broth
- 1 lb large raw shrimp, peeled and deveined (tails on or off)
- Chopped parsley and lemon wedges for serving
- Additional melted butter or hot sauce (optional)
Instructions:
- Layer the Base: In your greased crockpot, add the potatoes, corn, sausage, lemon slices, Cajun seasoning, garlic powder, and Old Bay (if using).
- Add Butter & Broth: Dot the top with the butter chunks, then pour the chicken broth evenly over everything.
- Cook: Cover and cook on high for 3–3½ hours or low for 6–7 hours, until the potatoes are fork-tender.
- Add Shrimp: Once everything else is cooked through, gently stir in the raw shrimp. Cover and cook on high for an additional 15–20 minutes, or until the shrimp are pink and opaque. Don’t overcook—shrimp turn fast!
- Serve: Stir everything gently to coat in juices. Serve warm, garnished with chopped parsley and lemon wedges. You can drizzle with extra melted butter or a dash of hot sauce for a kick.
Notes:
- This recipe serves 4–6 people, depending on portion size.
- If you like it extra spicy, add a bit of cayenne pepper or a dash of hot sauce to the broth before cooking.
- You can swap in kielbasa, andouille, or chicken sausage depending on your preference.
- Tail-on shrimp add flavor and presentation, but you can use tail-off for easier eating.
- Want even more flavor? Toss everything with a little extra Cajun butter right before serving.
- Use a slotted spoon to transfer to plates or a lined tray for a more traditional “boil” look.
Shrimp Boil
I’ll admit—I was skeptical the first time I tried making a shrimp boil in the crockpot. I thought maybe the shrimp would overcook or the flavors wouldn’t punch through.
But after a little trial and error (the potatoes were almost too soft the first round), I nailed down a version that’s incredibly flavorful, low-effort, and perfect for any time you want to bring a little Southern coastal flair to the table—no big pot or outdoor burner needed.
This Crockpot Cajun Shrimp Boil is packed with bold spices, tender potatoes, juicy corn, smoky sausage, and succulent shrimp.
It's easy to toss together, feeds a crowd, and makes your kitchen smell amazing.
Ingredients
- 1 lb baby red potatoes, halved if large
- 3 ears of corn, cut into thirds
- 14 oz smoked sausage, sliced into thick rounds
- 1 tablespoon Cajun seasoning (adjust to taste)
- ½ teaspoon Old Bay seasoning (optional, for extra flavor)
- 1 teaspoon garlic powder
- 1 small lemon, sliced
- 3 tablespoons butter, cut into chunks
- 1 cup low-sodium chicken broth
- 1 lb large raw shrimp, peeled and deveined (tails on or off)
- Chopped parsley and lemon wedges for serving
- Additional melted butter or hot sauce (optional)
Instructions
Layer the Base:
In your greased crockpot, add the potatoes, corn, sausage, lemon slices, Cajun seasoning, garlic powder, and Old Bay (if using).
Add Butter & Broth:
Dot the top with the butter chunks, then pour the chicken broth evenly over everything.
Cook:
Cover and cook on high for 3–3½ hours or low for 6–7 hours, until the potatoes are fork-tender.
Add Shrimp:
Once everything else is cooked through, gently stir in the raw shrimp. Cover and cook on high for an additional 15–20 minutes, or until the shrimp are pink and opaque. Don’t overcook—shrimp turn fast!
Serve:
Stir everything gently to coat in juices. Serve warm, garnished with chopped parsley and lemon wedges. You can drizzle with extra melted butter or a dash of hot sauce for a kick.
Notes
This recipe serves 4–6 people, depending on portion size.
If you like it extra spicy, add a bit of cayenne pepper or a dash of hot sauce to the broth before cooking.
You can swap in kielbasa, andouille, or chicken sausage depending on your preference.
Tail-on shrimp add flavor and presentation, but you can use tail-off for easier eating.
Want even more flavor? Toss everything with a little extra Cajun butter right before serving.
Use a slotted spoon to transfer to plates or a lined tray for a more traditional "boil" look.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 676Total Fat: 42gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 234mgSodium: 2478mgCarbohydrates: 43gFiber: 5gSugar: 7gProtein: 34g
Wrapping Up Cajun Shrimp Boil
This Cajun Shrimp Boil delivers all the flavor of a backyard seafood boil without the need for a big pot or outdoor cooking setup.
Bold, buttery, spicy, and hearty, it’s the ultimate one-pot meal that feels festive and indulgent but takes hardly any effort.
From the smoky sausage to the perfectly tender shrimp, every bite is a little taste of Louisiana—and your crockpot does most of the work.
Whether you’re feeding a small crowd or just treating yourself to something special, this recipe is sure to impress.
