Crock Pot Shrimp Boil
GLUTEN FREE DINNER RECIPE
Lauren Vasnelis
7/24/2026
Crock Pot Shrimp Boil
Bring the flavors of a classic shrimp boil right to your kitchen with this easy Crock Pot Shrimp Boil! Tender shrimp, hearty potatoes, sweet corn, and smoky andouille sausage slowly cook together with garlic, lemon, and plenty of Old Bay seasoning for a meal that’s packed with flavor and surprisingly simple to make.
Whether you’re feeding family, hosting friends, or just craving a comforting seafood dinner, this recipe delivers all the flavors of a traditional shrimp boil with almost none of the work. Finish it with melted butter, an extra sprinkle of Old Bay, fresh parsley, and plenty of lemon wedges for the perfect finishing touch.
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 4–5 hours
Ingredients
Shrimp Boil
1½ pounds petite red potatoes, quartered
1 pound andouille sausage, cut into 1-inch pieces (I use chicken andouille sausage, but traditional pork andouille works just as well.)
3 ears corn on the cob, cut into thirds
6 cloves garlic, minced (or jarred minced garlic)
¼ cup Old Bay Seasoning
1 lemon
6 cups chicken broth or water
2 pounds raw shrimp, peeled and deveined (tails on)
Optional for Serving
Fresh parsley
Fresh cracked black pepper
Lemon wedges
Extra Old Bay Seasoning
Melted dairy-free butter (or regular butter)
Instructions
Prep all of your ingredients before you begin. Quarter the red potatoes, cut the andouille sausage into 1-inch pieces, cut each ear of corn into thirds, mince the garlic (or use jarred minced garlic as a time-saving shortcut), cut the lemon in half, and grab your crock pot.
Layer the quartered potatoes in the bottom of the crock pot. Add the sliced andouille sausage, followed by the corn and minced garlic.
Sprinkle the Old Bay seasoning evenly over everything.
Squeeze the juice from both lemon halves over the ingredients, then place the squeezed lemon halves directly into the crock pot for even more flavor.
Pour in the broth (or water), making sure the liquid comes up high enough to cover most of the corn.
Cover and cook on High for about 4 hours, or until the potatoes are fork tender. Every slow cooker cooks a little differently, so your cook time may vary slightly.
About 15 minutes before the cooking time is finished, carefully remove the corn from the crock pot and set it aside to make room. Add the thawed shrimp to the crock pot, gently stirring them into the hot broth. Cover and cook for the remaining 15 minutes, or until the shrimp are pink and fully cooked.
Using a slotted spoon, transfer the potatoes, sausage, and shrimp to a large serving platter with the corn.
Discard the cooking broth. By the end of cooking, it has done its job of seasoning the shrimp boil but isn’t intended to be served.
Finish with an extra sprinkle of Old Bay, fresh parsley, fresh cracked black pepper, lemon wedges, and melted dairy-free butter. Serve immediately and enjoy!
Lauren’s Tips 💛
Don’t Overcook the Shrimp
Shrimp cook very quickly, which is why I always add them during the final 15 minutes. Adding them earlier can make them rubbery instead of perfectly tender.
Chicken Andouille Is a Great Option
I like using chicken andouille sausage because it’s a little lighter while still bringing plenty of smoky flavor. Traditional pork andouille works just as well, so use whichever you prefer.
Use Jarred Garlic to Save Time
Fresh garlic is wonderful, but jarred minced garlic is one of my favorite kitchen shortcuts for this recipe. It saves prep time without sacrificing much flavor.
Finish with Melted Butter
Don’t skip the melted butter! Dipping each bite into warm butter with a squeeze of fresh lemon is what really gives this shrimp boil that classic seafood-boil experience.
Notes
The potatoes go in first for a reason. They take the longest to cook and need the most time in the seasoned broth.
Fresh or frozen shrimp both work well. If using frozen shrimp, thaw them completely before adding them to the crock pot.
Chicken broth adds the most flavor, but water is a perfectly acceptable substitute if that’s what you have available.
I prefer serving this family-style on one large platter with plenty of lemon wedges and melted butter in a small bowl for dipping.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, I do! Just make sure they’re completely thawed before adding them during the final 15 minutes of cooking.
Can I use another type of sausage?
Absolutely. Chicken andouille, traditional pork andouille, smoked sausage, or kielbasa all work well in this recipe.
Why do you add the shrimp at the end?
Shrimp cook very quickly. Adding them during the last 15 minutes keeps them tender and juicy instead of overcooked.
Can I use larger potatoes?
Yes. Just cut them into bite-sized pieces so they cook evenly with the rest of the ingredients.
Is chicken broth better than water?
I think so. Chicken broth adds another layer of flavor, but water still produces a delicious shrimp boil because the Old Bay, garlic, lemon, sausage, and shrimp infuse the cooking liquid.
Can I make this dairy-free?
Absolutely! I serve mine with melted dairy-free butter, but regular butter works perfectly if dairy isn’t a concern.
What should I serve with a shrimp boil?
Honestly, it’s a complete meal on its own. If you’d like to round it out, a simple green salad, gluten-free garlic bread, or fresh watermelon all pair beautifully with it.
