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Delicious Slow Cooker Cajun Shrimp Boil ready to serve in a bowl.

Slow Cooker Cajun Shrimp Boil

A delicious and easy dish that brings a taste of the South with tender shrimp, flavorful potatoes, and sweet corn, all seasoned with classic Cajun spices.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds SeaPak Raw Shrimp, peeled and deveined
  • 1.5 pounds The Little Potato Company Baby Potatoes Use small baby potatoes for best results.
  • 4 ears fresh corn, each cut into 3 pieces
  • 0.5 cup Land O Lakes Unsalted Butter, divided Use some melted and some in small pieces.
  • 2 tablespoons Old Bay Seasoning
  • 1 tablespoon McCormick Cajun Seasoning
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth or seafood stock Ensure it's low-sodium for better control of saltiness.
  • 2 tablespoons fresh lemon juice
  • 1 whole lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley For garnishing.
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon crushed red pepper flakes, optional Adjust based on spice preference.
  • as needed Nonstick cooking spray For coating slow cooker.

Method
 

Preparation
  1. Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. 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.
  3. Pour the chicken broth and lemon juice over the potatoes. Add 4 tablespoons of butter in small pieces.
Cooking the Potatoes
  1. Cover and cook on HIGH for 2–2 ½ hours or on LOW for 4–5 hours, until the potatoes are almost fork-tender.
  2. Place the corn pieces over the potatoes. Sprinkle with the remaining Old Bay and Cajun seasoning.
  3. Cover and cook on HIGH for another 30–45 minutes, until the corn is tender and the potatoes are fully cooked.
Cooking the Shrimp
  1. Pat the SeaPak shrimp dry with paper towels. Toss them with the remaining melted butter and crushed red pepper flakes, if using.
  2. 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.
  3. Drizzle any remaining melted butter over the mixture and gently toss everything together with fresh parsley.
Serving
  1. 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.

Notes

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. If leftovers exist, let the dish cool to room temperature, transfer to an airtight container, and store in the fridge for up to 2 days.