Crockpot Chili Lime Butter Andouille Shrimp Boil Tips, FAQ & printable recipe

Tips for success

For the best texture, use large or jumbo shrimp (21-25 count per pound). They hold up well during the long cooking time and stay succulent. If using smaller shrimp, reduce the cooking time to 2 hours and check for doneness early. The potatoes should be cut into uniform halves so they cook evenly.

The chili lime butter sauce is the star here. Taste the seasoned butter before pouring it over the ingredients and adjust the amount of chili lime seasoning to your preference.

If you like extra heat, add a pinch of cayenne or a few dashes of hot sauce. For a more citrusy flavor, add a squeeze of fresh lime juice just before serving.

Variations

• Spicy Cajun Boil: Swap the chili lime seasoning for Cajun seasoning and add a few dashes of hot sauce to the butter. Use andouille sausage and serve with corn on the cob for a traditional Louisiana-style boil.
• Garlic Herb Butter: Replace the chili lime seasoning with 2 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Add a squeeze of lemon juice at the end for brightness.
• Add Corn and Onions: Add 2 ears of corn, cut into 2-inch rounds, and 1 large onion, cut into wedges, along with the potatoes. This adds sweetness and texture to the boil.
• Crab and Shrimp Combo: Use 1 pound of shrimp and 1 pound of crab legs instead of 2 pounds of shrimp. Add the crab legs during the last 30 minutes of cooking to avoid overcooking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water if the sauce has thickened.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until warmed through. Add a little chicken broth or water to restore the sauce's consistency.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The shrimp and potatoes will absorb the sauce and become more flavorful overnight.

Reheat gently in the microwave or on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed. The dish can also be frozen, but the texture of the shrimp may change slightly.

The ingredients can be prepped a day in advance. Layer the shrimp, sausage, and potatoes in the slow cooker insert and refrigerate overnight.

The butter mixture can be made and stored separately. In the morning, pour the butter over the ingredients and start the slow cooker. This makes the recipe even more convenient for busy days.

Serving ideas

Serve the shrimp boil directly from the slow cooker for a casual, family-style meal. Place the slow cooker on a trivet on the table and let everyone serve themselves with a slotted spoon. Offer steamed jasmine rice in a separate bowl and lemon wedges on the side. The sauce can be spooned over each serving.

For a more elegant presentation, plate the shrimp, sausage, and potatoes over a mound of rice, then drizzle with the chili lime butter sauce. Garnish with extra cilantro and a lemon wedge.

This dish pairs well with a crisp green salad or crusty bread to soak up the extra sauce. A cold beer or a tangy white wine complements the flavors.

Frequently asked questions

Recipe card

Crockpot Chili Lime Butter Andouille Shrimp Boil

Prep 10 minCook 3 hTotal 3 h 10 minServes 4

Ingredients

• 2 lb raw jumbo shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced into coins
• 1 1/2 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 raw jumbo shrimp in the bottom of a 6-quart slow cooker in an even layer. Scatter the sliced andouille sausage coins and halved baby potatoes over the shrimp.
2. In a small bowl, whisk together the melted butter and chili lime seasoning until well combined. Pour the butter mixture evenly over the ingredients in the slow cooker. Sprinkle the chopped cilantro on top.
3. Cover the slow cooker and cook on low for 3 hours, or until the potatoes are tender and the shrimp are opaque and cooked through. The shrimp should reach an internal temperature of 145°F (63°C).
4. Using a slotted spoon, transfer the shrimp, sausage, and potatoes to a serving platter or individual plates. Serve over steamed jasmine rice with lemon wedges on the side. Spoon some of the chili lime butter sauce over the top.

Contains: crustaceans, milk, gluten

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

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