Shrimp boil
🍤🌽 Slow Cooker Cajun Shrimp Boil
Ingredients:
* 2 pounds SeaPak Raw Shrimp, peeled and deveined
* 1½ pounds The Little Potato Company Baby Potatoes
* 4 ears fresh corn, each cut into 3 pieces
* ½ 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
* ½ teaspoon black pepper
* ¼ teaspoon crushed red pepper flakes, optional
* Nonstick cooking spray
* 6-quart slow cooker
* Large serving bowl
* Slotted spoon
How to Make It:
1️⃣ Prepare the slow cooker
Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
2️⃣ Season the potatoes
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.
3️⃣ Add the liquid
Pour the chicken broth and lemon juice over the potatoes. Add 4 tablespoons of butter in small pieces.
4️⃣ Slow cook the potatoes
Cover and cook on HIGH for 2–2½ hours or on LOW for 4–5 hours, until the potatoes are almost fork-tender.
5️⃣ Add the corn
Place the corn pieces over the potatoes. Sprinkle with the remaining Old Bay and Cajun seasoning.
6️⃣ Continue cooking
Cover and cook on HIGH for another 30–45 minutes, until the corn is tender and the potatoes are fully cooked.
7️⃣ Prepare the shrimp
Pat the SeaPak shrimp dry with paper towels. Toss them with the remaining melted butter and crushed red pepper flakes, if using.
8️⃣ Add the shrimp last
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.
9️⃣ Finish with lemon butter
Drizzle any remaining melted butter over the mixture and gently toss everything together with fresh parsley.
🔟 Serve immediately
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.
I’ve found that using a slow cooker for a Cajun shrimp boil really simplifies the cooking process without sacrificing flavor. Starting with baby potatoes seasoned generously with Old Bay and Cajun seasoning lets them absorb the spices deeply as they cook, giving each bite a rich taste. The addition of fresh corn adds sweetness and texture, balancing the spices nicely. Using SeaPak raw shrimp that are peeled and deveined saves so much prep time, and tossing them with melted Land O Lakes unsalted butter just before the final cooking step helps keep the shrimp tender and juicy. I love the way the lemon juice brightens the whole dish, cutting through the rich buttery flavors. Adding minced garlic and fresh parsley at the end gives the boil a fresh, aromatic touch. One personal tip is to use low-sodium chicken broth or seafood stock for the liquid base—you can control the salt levels better this way, especially since the Old Bay seasoning already adds plenty of flavor. Also, be careful not to overcook the shrimp; 20-30 minutes on high in the slow cooker is usually perfect. Overcooked shrimp become rubbery, which can ruin the dish. This recipe works wonderfully for a casual family dinner or even a friendly gathering. Serving it straight from the slow cooker into a large bowl with lemon wedges on the side makes for an inviting and communal eating experience. The seasoned cooking liquid spooned over the top keeps everything moist and flavorful. I always recommend pairing this dish with a crisp green salad or crusty bread to soak up the juices. Incorporating all these elements inspired by the SeaPak shrimp, Land O Lakes butter, Old Bay, and McCormick Cajun seasoning creates a well-rounded and satisfying meal. It’s amazing how easy it is to get authentic Cajun taste with convenient ingredients and slow cooker ease. I’d definitely recommend this as a go-to recipe for anyone looking to enjoy a delicious shrimp boil with minimal effort.
