Dinner
Easy Slow-Cooker Shrimp Boil
Potatoes and onions soak up the savory beer broth seasoned with Old Bay and lemon, while juicy sausage and sweet corn cook until tender. Plump shrimp finish in the fragrant liquid, delivering a messy, finger-licking feast perfect for sharing.
- Total
- 3 hr 29 min
- Prep
- 15 min
- Cook
- 3 hr 14 min
- Serves
- 6
Nutrition per Serving
- Calories
- 294
- Protein
- 31g
- Carbs
- 35g
- Fat
- 5g
- Fiber
- 4g
- Sugar
- 7g
- Sodium
- 508mg
Ingredients
- 2 1/2 cup water
- 1 12-fluid-ounce can light beer
- 3 tbsp lower-sodium Old Bay seasoning
- 1 1/2 lb small red potatoes, halved
- 1 medium yellow onion, cut into 1/2-inch wedges
- 1 small lemon, sliced
- 2 bay leaves
- 8 oz turkey andouille sausage, cut into 1-inch pieces
- 4 ears fresh corn, husks removed, cut crosswise into thirds
- 2 lb large unpeeled raw shrimp
Instructions
- Stir together the water, beer and Old Bay seasoning in a 5- to 7-quart slow cooker; add the potatoes, onion, lemon and bay leaves. Cover and cook on HIGH until the potatoes are tender-crisp, about 2 hours.
- Add the sausage and corn; cover and cook on HIGH until the potatoes and corn are tender, about 1 hour. Stir in the shrimp; cover and cook on HIGH until the shrimp turn pink, 12 to 14 minutes. Drain well; discard the bay leaves and lemon slices.