Shrimp boils don’t have to be hard and labor intensive! This Crock Pot Shrimp Boil is nearly effortless. Indulge in a flavorful feast any night of the week with this hassle-free recipe!.
For many home cooks, shrimp is a go-to for quick and easy meals. But rushing through cooking this delicate protein often produces disappointingly rubbery, overdone results. For succulent shrimp with the perfect texture, a slow cooker is just the ticket
The gentle, moist heat of a slow cooker allows shrimp to cook gradually without drying out or getting tough. With just a few simple guidelines you can turn out fantastic shrimp every time using this set-it-and-forget-it approach.
In this guide, we’ll cover everything you need to know to master shrimp in the slow cooker. You’ll learn how long to cook shrimp to perfection, tips for seasoning and sauce pairing, how to adapt recipes, and more. Armed with this info, you can expand your repertoire beyond quick sautés to include delicious braised, stewed, and simmered slow cooker shrimp dishes.
Determining Exact Slow Cooker Shrimp Cook Times
The first key to success is determining precisely how long to cook shrimp in a slow cooker to achieve the right texture. Shrimp overcooks very easily, so timings must be precise. Here are some general guidelines:
- Jumbo shrimp (16-20 per pound): 1 1⁄2 to 2 hours on LOW
- Extra-large and large shrimp (21-30 per pound): 1 to 1 1⁄2 hours on LOW
- Medium shrimp (31-35 per pound): 30 minutes to 1 hour on LOW
These times are for shrimp placed in a preheated slow cooker with liquid Use them as a starting point and check doneness early, as exact times can vary
Shrimp is done when it turns opaque and feels firm yet still yields slightly to gentle pressure. Err on the side of underdone when testing, as carryover cooking will continue.
Handling Raw vs. Pre-Cooked Shrimp
For the best results, start with raw, shell-on shrimp if possible. Raw shrimp absorbs flavors better, and the shells protect against overcooking while adding richness to the sauce.
If using pre-cooked shrimp, cut the cook time in half or less. Add pre-cooked shrimp only during the last 15-30 minutes so they don’t get rubbery.
In either case, refrain from stirring the shrimp once added to prevent breaking them up. Gently move whole shrimp to check doneness.
Getting the Most Flavor
Shrimp cooks quickly, so maximizing flavor in a slow cooker requires a few tricks:
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Season it: Salt, pepper, garlic powder, paprika, chili powder and cajun seasoning all add great flavor.
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Sear it: Browning raw shrimp in a sauté pan before adding to the slow cooker enhances flavor.
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Cook it in sauce: Braising in sauce, broth or a small amount of wine gives fantastic results.
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Finish with acid: A squeeze of lemon or splash of vinegar brightens flavor at the end.
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Use the shells: Cook shrimp in the shells, then remove before serving for bonus flavor.
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Add aromatics: Onion, garlic, ginger, herbs and spices amp up the taste.
With the right technique, you can get shrimp that’s exploding with flavor from the slow cooker.
Picking the Perfect Slow Cooker Shrimp Recipes
While you can adapt many shrimp recipes for the slow cooker, some ingredients and techniques produce better results than others. Here are some of our favorite recipe styles:
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Shrimp boil: Low country boils with sausage, corn, and potatoes are perfect slow cooker meals. Use broth and seasonings in place of water.
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Shrimp stew: Tomato-based stews with shrimp, veggies, and Cajun seasoning are delicious. Moderate the tomatoes to prevent too much acidity.
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Coconut curry shrimp: Curries made with coconut milk work beautifully. The dairy helps prevent drying out.
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Spicy garlic shrimp: Lots of aromatics like onion, garlic, and chili make a flavorful base for shrimp.
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Shrimp and grits: Creamy grits or polenta with sautéed aromatics and shrimp is comfort food at its best.
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Shrimp scampi: Garlicky, lemony, wine-kissed scampi transposes seamlessly to the slow cooker.
The key is choosing ingredients that complement, rather than overwhelm, the mild shrimp flavor. Follow general recipe guidelines but adjust cook times as needed.
Handy Tips for Shrimp Slow Cooker Success
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If adapting stovetop recipes, cut back on oven-simulating ingredients like milk, cream, or coconut milk, as the slow cooker provides enough gentle heat.
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For richer flavor, sauté aromatics like onion, shallot, and garlic before adding to the slow cooker.
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Resist the urge to continually lift the lid and stir. Opening the cooker extends cook times.
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Add more liquid than you would for stovetop braising to account for evaporation over longer cook times.
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For convenience, prep and load ingredients the night before. Refrigerate filled cooker insert, then pop into base in the morning.
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Frozen shrimp works fine, just add a bit more time. Thaw first for more even cooking.
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Undercook just slightly, as carryover heat will finish the cooking as temperatures gradually drop.
Follow these tips and you’ll be serving up tender, juicy, flavor-packed shrimp with ease using your slow cooker.
Frequently Asked Questions About Slow Cooker Shrimp
If you’re new to slow cooker shrimp, chances are you have a few questions about how to adapt your favorite recipes. Here are answers to some common FAQs:
How do I know when the shrimp is done?
Check for opaque, firm flesh that yields slightly to gentle pressure. Undercook just a bit, as carryover heat will finish cooking.
Can I use frozen shrimp in the slow cooker?
Yes, frozen shrimp works fine, but thaw first for more even cooking. Add a bit more time to compensate for frozen.
Should I peel and devein the shrimp first?
For the best flavor, cook shrimp unpeeled. Peel after, or serve shells on for guests to peel themselves. Do devein first to remove gritty flavor.
Can I cook other proteins with shrimp?
Yes, shrimp pairs beautifully with chicken, sausage, lean pork, or fish. Add shrimp later since it cooks quickly.
How much liquid do I need?
Use about 1-2 cups of braising liquid like broth, tomato sauce, or coconut milk. The slow cooker evaporates moisture, so you need more than for stovetop.
Do I need to adjust seasonings?
Yes, flavors dilute over the long cooking time. Use 50% more herbs and spices than you would for a stovetop recipe.
Should I add thickening agents?
Thickeners like cornstarch or flour break down over prolonged cooking. Add them at the very end right before serving instead.
Now you have all the tools you need for slow cooked shrimp success! With the perfect cook times and seasons, your family will be asking for seconds. Dig into our favorite slow cooker shrimp recipes and get ready for your best shrimp yet.
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AN ENTIRE MEAL IN YOUR SLOW COOKER
Usually, shrimp or crab boils are only made on special occasions, and it takes a lot of planning and work to make a lot of food. It can also be pretty pricey, too, since it makes a lot! But what if you want a shrimp boil but don’t need to feed 30 people? With this Crock Pot Shrimp Boil recipe, you can have a simple, delicious shrimp boil whenever you want, and the best part is that it’s so easy to clean up!
No. Because the potatoes take longer to cook than the other ingredients, you can’t just throw them all in at a low temperature; otherwise, the shrimp will be overcooked.
Yes, you can change the shrimp for crawfish or crab meat. These must be added at the end, and you must watch out because they may cook at different times.
Yes but you cannot add the corn or shrimp in at the beginning. The corn will turn too mushy and the shrimp will overcook. The corn and shrimp would be added in the last half hour to two hours of cooking. I tried this recipe a few different ways, and the best results came from cooking it on high and in stages. You might also ask, “Why use a slow cooker on high when you can just make it on the stove?” I found that using a slow cooker instead of the stove gave each ingredient time to really soak up the flavors without getting too done. Everything gets more infused with those garlic and old bay flavors.
Yes. I tested this a few ways and really preferred it in the slow cooker. But you would pretty much cook it the same way. Put garlic, hot sauce, lemon juice, and water in a large pot. Bring to a boil. Then add the potatoes and bay leaves. Cook for about 10 minutes until potatoes are starting to get fork tender. Then add the fresh corn and smoked sausage and cook for about 5-6 minutes. Lastly add the shrimp and cook for 2-3 minutes until pink. Drain water, remove bay leaves and put shrimp boil on a baking sheet. Warm up 1/4 cup of butter and pour it over the shrimp boil. Top with chopped fresh parsley and serve!
Leftovers should be stored in an airtight container for 2-3 days in the fridge.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- red potatoes—I believe that red potatoes cook the best and don’t break apart as easily as softer potatoes might.
- small head of garlic—you can barely crush the garlic before adding it to the pot to make the garlic flavor stronger.
- You don’t have to add bay leaves, but I think they add a nice background flavor that goes well with the other flavors in this.
- You can use vegetable or seafood broth instead of water, but make sure to choose one with little or no salt because the Old Bay seasoning adds a lot of salt.
- Old Bay seasoning. -this is really what gives this dish the most flavor. It’s what gives it that true authentic shrimp boil taste.
- You can use any hot sauce you like; I used Frank’s. No, I don’t think this made the dish spicy at all. If you don’t like any kind of spice, just leave it out.
- fresh squeezed lemon juice—I don’t like lemon juice in a bottle at all I believe it takes away from the other tastes in this dish. Go with fresh squeezed here. It only takes a few seconds to do.
- smoked andouille sausage; if you can’t find it, use any other smoked sausage, like kielbasa.
- Corn: You can use corn on the cob that has been frozen and thawed a little.
- You can use frozen shrimp; just let them thaw first. I like to cut the tails off of the shrimp, but you don’t have to.
- salty butter—you don’t have to add this, but I like to add a little melted butter on top before serving.
