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!.
Shrimp is one of my favorite proteins to cook. It’s quick easy and versatile – you can make so many delicious meals with shrimp. One of my favorite ways to prepare shrimp is in the crockpot. Cooking shrimp in a crockpot results in tender, juicy, and flavorful shrimp every time.
In this comprehensive guide, I’ll walk you through everything you need to know to make foolproof crockpot shrimp recipes. We’ll cover
- Benefits of cooking shrimp in a crockpot
- Choosing the best shrimp for crockpot cooking
- Prepping raw shrimp for the crockpot
- Perfect shrimp to liquid ratios
- Recommended cook times
- Flavoring and seasoning tips
- Top mistakes to avoid
- Cleanup and storage
I’ll also share my favorite simple and tasty crockpot shrimp recipe so you can put your new skills to work. Let’s get started!
Why Cook Shrimp in a Crockpot?
Crockpots are great for cooking shrimp for a few reasons:
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Even cooking: The steady, low heat of the crockpot cooks the shrimp gently and evenly. No more over or undercooked shrimp!
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Infused flavor: The long cook time allows the shrimp to soak up all the flavorful seasonings and spices.
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Low effort: Just throw in your ingredients and let the crockpot do the work. Minimal prep and cleanup required.
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Versatile: You can make endless crockpot shrimp recipes by modifying seasonings, sauces, and ingredients.
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Perfect for meals or apps: Crockpot shrimp works for main dishes, appetizers, shrimp boils, shrimp dip, and more.
So if you want tender and delicious shrimp without much fuss, let your crockpot do the heavy lifting. Now let’s talk about how to choose and prep shrimp for crockpot perfection.
Selecting Shrimp for the Crockpot
You can use fresh or frozen shrimp in the crockpot. Here are some tips for choosing shrimp:
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Go for larger shrimp: Opt for jumbo, extra large, or large shrimp. Smaller shrimp can overcook and become rubbery in the crockpot.
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Buy shell-on or shell-off: Either works fine. Shell-on will have a little more flavor. Peel after cooking if desired.
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Frozen is okay: No need to thaw if cooking for 2+ hours on low. Just add frozen shrimp to the pot.
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Raw vs cooked: Raw shrimp is preferred to get the full flavor infusion. But you can use pre-cooked too.
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Devein for ease: Deveining raw shrimp before cooking makes post-crock cleanup easier.
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No marinade needed: The shrimp will absorb flavors from the crockpot ingredients so marinating raw shrimp isn’t necessary.
Now that you’ve got your shrimp, it’s time to prep them for the crock.
Prepping Shrimp for the Crockpot
Prepping raw shrimp for the crockpot only takes a few minutes:
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Peel the shells if desired. Leave shells on for more flavor.
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Devein the shrimp by slicing along the back and removing the digestive tract.
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Rinse the shrimp under cool water and pat dry with paper towels.
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Leave tails on or off. It’s your personal preference.
That’s it! The shrimp are now ready to add to your crockpot recipe.
Perfect Shrimp to Liquid Ratio
One of the keys to great crockpot shrimp is getting the right balance of shrimp to liquid. This ensures even cooking and infused flavors.
As a general rule of thumb, use this ratio:
- 1 pound of shrimp: Use 1 to 1 1⁄2 cups liquid total
The liquid can include broth, tomatoes, sauce, etc. For example, for 1 pound of shrimp you could use:
- 1 cup chicken broth or wine
- 1 14oz can diced tomatoes
- 1 8oz jar of your favorite sauce
For larger batches, increase both shrimp and liquid amounts. The 1 pound to 1-1 1⁄2 cup ratio will result in perfectly cooked crockpot shrimp.
Recommended Cook Times
Here are the approximate cook times needed for tender, not overdone shrimp:
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On low: Cook for 2 to 3 hours
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On high: Cook for 11⁄2 to 2 hours
As always with crockpots, cook times vary based on your make and model. Get to know your crockpot and adjust cook times as needed.
I recommend erring on the side of undercooking rather than overcooking. You can always cook longer if needed. But you can’t reverse overcooked shrimp!
Top Flavorings for Crockpot Shrimp
One of the best parts of cooking shrimp in the crockpot is infusing tons of flavor.
To make your shrimp pop, consider adding these ingredients:
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Onion and garlic: Provides a flavorful aromatic base
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Spices: Old Bay, cayenne, paprika, cajun seasoning
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Herbs: Basil, cilantro, parsley, oregano
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Citrus: Lemon, lime, orange
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Sauces/Condiments: Tomato sauce, BBQ sauce, teriyaki, soy sauce, mustard
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Vegetables: Tomatoes, corn, zucchini, bell peppers
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Alcohol: Wine, beer, broth
Get creative and combine your favorite flavors. The long cook time allows the seasonings to penetrate the shrimp fully.
6 Common Mistakes to Avoid
It’s easy to end up with overcooked rubbery shrimp if you’re not careful in the crockpot. Follow these tips to avoid common mishaps:
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Don’t cook too long: Start checking doneness after 11⁄2 hours on high or 2 hours on low.
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Don’t crowd the pot: Leave room for steam circulation so shrimp cooks evenly.
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Don’t forget liquid: Lack of braising liquid leads to dry, overcooked shrimp.
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Don’t forget salt: Unsalted broth and tomatoes need extra salt added.
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Don’t overwhelm with spice: Let supporting flavors shine through.
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Don’t forget acid: Brighten with lemon, lime, vinegar, or wine.
Master these basics and you’ll be churning out tender and juicy crockpot shrimp every time.
Post-Cooking Cleanup and Storage Tips
Once your shrimp is cooked to perfection in the crockpot, follow these steps:
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Let the shrimp cool slightly before handling.
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Use a slotted spoon to transfer shrimp from pot to serving dish.
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Discard any shells.
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Pour cooking liquid into a fat separator.
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Store cooled shrimp and broth separately.
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Refrigerate shrimp within 2 hours of cooking.
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Use leftover broth as a sauce or base for soups.
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Eat shrimp within 3-4 days. Reheat gently before serving.
Proper storage will allow you to enjoy your crockpot shrimp all week long.
My Favorite Simple Crockpot Shrimp Recipe
Now that you’ve got the basics down, it’s time to put your skills to use! I’ll leave you with my go-to easy and delicious shrimp recipe that I make time and time again.
Ingredients
- 1 lb peeled and deveined shrimp
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 15 oz can diced tomatoes
- 1 cup chicken broth
- 2 tbsp Cajun seasoning
- 1 tbsp paprika
- 1 tsp oregano
- 1⁄4 tsp cayenne pepper
- Juice of 1 lemon
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
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Add onion, garlic, bell pepper, tomatoes, broth, Cajun seasoning, paprika, oregano, cayenne, lemon juice, salt, and pepper to crockpot.
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Stir to combine and cover. Cook on low for 2-3 hours or high for 11⁄2 hours.
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Add shrimp and gently stir. Cook for 15 minutes more until shrimp are pink.
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Remove any shells and stir in parsley.
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Serve shrimp mixture over rice with crusty bread.
The combination of zesty Cajun spices, bright lemon, and sweet bell pepper makes these shrimp incredibly vibrant and flavorful. The crockpot does all the work for tender and juicy shrimp infused with the aromatic ingredients.
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.
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.
Crockpot shrimp scampi!
How do you cook shrimp in a crock pot?
This is one of those recipes that you will love how simple it is. Step 1 – Add shrimp and the other ingredients – Combine everything but the parmesan cheese and the angel hair parsley in the crock pot. Step 2 – Slow Cook – Cook on low for 3-4 hours or high for 2 hours. Step 3 – Add Parmesan Cheese – Stir in half the parmesan cheese.
What are the side effects of eating shrimp?
Shrimp allergy can be identified from signs and symptoms that appear after consuming shrimp or smelling it, such as itching, the appearance of red plaques on the skin, swelling in the face, especially in the eyes and mouth, and in the throat creating the feeling of a lump in the throat.
Can you cook frozen shrimp in a crockpot?
Shrimp in a Crockpot – Cooking the frozen shrimp in the slow cooker doesn’t take long. We used precooked shrimp in this recipe so it only takes a few hours to heat everything together. Cooking time will vary. Cook Pasta – When preparing the pasta, make sure to cook to al dente or according to package.
Can You overcook shrimp in a crock pot?
Yes, it is possible to overcook shrimp in a crock pot if left for too long. Overcooked shrimp becomes rubbery and loses its natural sweetness. To prevent this, ensure you follow the recommended cooking times and check the shrimp for doneness at regular intervals.