Chili Lime Butter Seafood Boil for the Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the best texture, buy dry-pack scallops and avoid overcooking them. They should be just cooked through—still juicy and tender. If your slow cooker runs hot, start checking at 2 1/2 hours.

You can also add a splash of chicken broth or white wine to the sauce if you prefer a thinner glaze, but the butter-based sauce is rich enough on its own. The chili lime seasoning can be adjusted to your heat tolerance; start with 1 1/2 tablespoons and taste the butter before pouring.

To make this dish even easier, you can prep all the ingredients the night before and store them in the refrigerator in separate containers. In the morning, just layer everything in the slow cooker and go.

If you want a slightly charred flavor, you can sear the Andouille in a skillet before adding it, but that adds an extra step. For a more substantial meal, add corn on the cob cut into chunks—just add it during the last hour so it stays crisp.

Variations

• Spicy Creole: Add 1 tablespoon of Creole seasoning and 1 teaspoon of cayenne pepper to the butter mixture. Use andouille and add sliced okra during the last 30 minutes. Serve with crusty bread.
• Garlic Herb: Replace chili lime seasoning with 4 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Add a splash of white wine to the butter. Garnish with parsley.
• Citrus Twist: Add the zest and juice of 1 lime and 1 orange to the butter mixture. Use a milder sausage like kielbasa. Serve with extra lime wedges and fresh cilantro.
• Coconut Curry: Replace half the butter with coconut milk and add 2 tablespoons of red curry paste. Use shrimp and scallops, and add bell peppers and snow peas during the last 20 minutes. Serve over jasmine rice.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will solidify, so reheat gently to bring it back to a liquid state.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Microwave in 30-second bursts, stirring between, until hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The seafood will continue to absorb the sauce, so it may become more flavorful but slightly softer. Reheat gently in a skillet over low heat or in the microwave in 30-second intervals, just until warmed through. Avoid boiling, which can make the seafood rubbery.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. If starting from cold, add 30 minutes to the cook time. Alternatively, cook the full recipe and store it in the refrigerator for up to 3 days; reheat gently before serving.

Serving ideas

Serve this seafood boil directly from the slow cooker for a casual, family-style meal. Place the insert on a trivet and let everyone scoop out their own portions with a slotted spoon. Provide small bowls for the extra butter sauce and plenty of napkins.

Steamed jasmine rice is the perfect base—it soaks up the chili-lime butter and balances the richness. Lemon wedges are essential; a squeeze of fresh lime or lemon brightens the entire dish.

For a more elegant presentation, plate the seafood, sausage, and potatoes over a mound of rice, then drizzle a spoonful of the butter sauce over the top. Garnish with extra chopped cilantro and a lemon wedge on the side.

This dish pairs well with a crisp green salad or grilled vegetables. If you're serving a crowd, set up a buffet with the slow cooker, rice, and a basket of crusty bread for sopping up the sauce.

Frequently asked questions

Recipe card

Chili Lime Butter Seafood Boil for the Slow Cooker

Prep 15 minCook 3 hTotal 3 h 15 minServes 4

Ingredients

• 1 lb dry-pack sea scallops
• 1 lb raw peeled jumbo shrimp
• 12 oz smoked Andouille sausage, sliced into coins
• 1 lb baby potatoes, halved
• 1/2 cup unsalted butter, melted
• 2 tbsp chili lime seasoning
• 1/4 cup fresh cilantro, chopped
• Steamed white jasmine rice, for serving
• Lemon wedges, for serving

Instructions

1. Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 6-quart slow cooker insert in an even layer. Scatter the sliced Andouille sausage coins over the seafood, then add the halved baby potatoes, tucking them between the proteins so they sit in the liquid as it cooks.
2. In a small bowl, stir together the melted unsalted butter and chili lime seasoning until well combined. Pour the mixture evenly over the seafood and potatoes in the slow cooker. Sprinkle the chopped cilantro over the top.
3. Cover the slow cooker and cook on low for 3 hours, or until the potatoes are tender and the scallops and shrimp are opaque and cooked through. The sauce should be bubbling gently around the edges. Do not stir during cooking to keep the seafood intact.
4. To ensure the seafood is safe to eat, insert an instant-read thermometer into the thickest part of a scallop or shrimp. It should read at least 145°F (63°C). The potatoes should also be fork-tender. If not, continue cooking for 15-30 minutes and check again.
5. Using a slotted spoon, lift the seafood, sausage, and potatoes out of the butter sauce and onto a serving platter or individual plates. Serve hot over steamed white jasmine rice, with lemon wedges on the side for squeezing over the top.

Contains: crustaceans, mollusks, milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

30 g

Fat

34 g

Fiber

3 g

Sugar

2 g

Automatic estimate from the ingredient list, not laboratory-verified.