Why Make This Recipe
Slow Cooker Cajun Shrimp Boil is a delicious and easy dish that brings a taste of the South right to your dinner table. It’s perfect for gatherings, special occasions, or a cozy family meal. This recipe combines tender shrimp, flavorful potatoes, and sweet corn, all seasoned with classic Cajun spices. Plus, using a slow cooker makes it simple and convenient — just prep, set it, and let it cook!
How to Make Slow Cooker Cajun Shrimp Boil
Ingredients
- 2 pounds SeaPak Raw Shrimp, peeled and deveined
- 1 1/2 pounds The Little Potato Company Baby Potatoes
- 4 ears fresh corn, each cut into 3 pieces
- 1/2 cup Land O Lakes Unsalted Butter, divided
- 2 tablespoons Old Bay Seasoning
- 1 tablespoon McCormick Cajun Seasoning
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth or seafood stock
- 2 tablespoons fresh lemon juice
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- Nonstick cooking spray
Directions
- Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
- Place the baby potatoes in the slow cooker. Sprinkle them with 1 tablespoon Old Bay, half of the Cajun seasoning, black pepper, and minced garlic.
- Pour the chicken broth and lemon juice over the potatoes. Add 4 tablespoons of butter in small pieces.
- Cover and cook on HIGH for 2–2 ½ hours or on LOW for 4–5 hours, until the potatoes are almost fork-tender.
- Place the corn pieces over the potatoes. Sprinkle with the remaining Old Bay and Cajun seasoning.
- Cover and cook on HIGH for another 30–45 minutes, until the corn is tender and the potatoes are fully cooked.
- Pat the SeaPak shrimp dry with paper towels. Toss them with the remaining melted butter and crushed red pepper flakes, if using.
- Place the shrimp over the potatoes and corn. Cover and cook on HIGH for 20–30 minutes, stirring once, until the shrimp are pink, opaque, and cooked through.
- Drizzle any remaining melted butter over the mixture and gently toss everything together with fresh parsley.
- Transfer the shrimp, potatoes, and corn to a large serving bowl. Spoon some of the seasoned cooking liquid over the top and serve with lemon wedges.
How to Serve Slow Cooker Cajun Shrimp Boil
Serve the Cajun Shrimp Boil in a large bowl. Provide lemon wedges on the side for squeezing over the dish. This meal goes great with crusty bread or cornbread to soak up the delicious broth. Enjoy it with friends and family for a real Southern feast!
How to Store Slow Cooker Cajun Shrimp Boil
If you have leftovers, let the dish cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 2 days. To reheat, simply warm it in the microwave or on the stovetop until heated through.
Tips to Make Slow Cooker Cajun Shrimp Boil
- For added flavor, let the shrimp marinate in the Cajun seasoning for 30 minutes before cooking.
- Feel free to adjust the spice level by adding more or less crushed red pepper flakes.
- Fresh herbs like thyme or oregano can also be added for extra flavor.
Variation
You can easily customize this recipe. Add other seafood, such as crab or mussels, to the boil. You can also include other vegetables like sausage, bell peppers, or even zucchini for a different twist.
FAQs
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them before adding them to the slow cooker for even cooking.
2. How can I make this dish spicier?
To increase the heat, add more Cajun seasoning or extra crushed red pepper flakes. You can also use a spicy seafood stock.
3. Is this meal gluten-free?
Yes, all the ingredients listed are gluten-free. Just be sure your broth and seasonings are labeled gluten-free.
Slow Cooker Cajun Shrimp Boil
Ingredients
Method
- Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
- Place the baby potatoes in the slow cooker. Sprinkle them with 1 tablespoon Old Bay, half of the Cajun seasoning, black pepper, and minced garlic.
- Pour the chicken broth and lemon juice over the potatoes. Add 4 tablespoons of butter in small pieces.
- Cover and cook on HIGH for 2–2 ½ hours or on LOW for 4–5 hours, until the potatoes are almost fork-tender.
- Place the corn pieces over the potatoes. Sprinkle with the remaining Old Bay and Cajun seasoning.
- Cover and cook on HIGH for another 30–45 minutes, until the corn is tender and the potatoes are fully cooked.
- Pat the SeaPak shrimp dry with paper towels. Toss them with the remaining melted butter and crushed red pepper flakes, if using.
- Place the shrimp over the potatoes and corn. Cover and cook on HIGH for 20–30 minutes, stirring once, until the shrimp are pink, opaque, and cooked through.
- Drizzle any remaining melted butter over the mixture and gently toss everything together with fresh parsley.
- Transfer the shrimp, potatoes, and corn to a large serving bowl. Spoon some of the seasoned cooking liquid over the top and serve with lemon wedges.