Slow-Cooker Old Bay Butter Shrimp Boil Step-by-step instructions

Before you start

Before you start, make sure the shrimp are peeled and deveined, and the corn is halved crosswise. Scrub the potatoes and cut any large ones in half. Have the butter melted and ready, and measure out the Old Bay.

If serving with rice, cook it according to package directions while the slow cooker is going. Set out the slow cooker and have a slotted spoon ready for serving.

Instructions

Layer and Season

1. 1Layer the Ingredients
   Place the shrimp in an even layer in the bottom of the slow cooker. Arrange the halved corn cobs and baby red potatoes around and on top of the shrimp, tucking them in between the shrimp so everything fits snugly.
   Look for The slow cooker should be filled about three-quarters full with the ingredients nestled together.
   Tip If the corn cobs are very long, cut them into thirds so they fit comfortably.
2. 2Make the Garlic Butter Sauce
   In a small bowl, combine the melted butter and minced garlic. Whisk until well blended. Pour the mixture evenly over the shrimp, corn, and potatoes.
   Look for The butter should coat the top of the ingredients, pooling slightly in the gaps.
   Tip Melt the butter gently in the microwave or on the stove, then let it cool slightly before adding the garlic.
3. 3Season Generously
   Sprinkle the Old Bay seasoning over the entire surface of the ingredients, covering the shrimp, corn, and potatoes as evenly as possible.
   Look for The red seasoning should dust the top of every ingredient, with some settling into the butter.
   Tip For a spicier kick, add an extra teaspoon of Old Bay or a pinch of cayenne.

The slow cooker is filled with layers of pink shrimp, golden corn, and red potatoes. The melted butter and Old Bay form a glossy, fragrant coating over everything. The spices look vibrant and the garlic aroma is inviting. At this point, the dish is raw but ready for slow cooking.

Slow-Cook and Finish

4. 4Slow-Cook the Boil
   Cover the slow cooker and cook on LOW for 3 hours, or until the shrimp are pink and opaque and the potatoes are fork-tender. Do not stir during cooking to keep the shrimp whole and the corn intact.
   Look for The butter will be bubbling gently at the edges, and the aroma of Old Bay and garlic will fill the kitchen.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Resist the urge to open the lid often; each peek lets out heat and extends cooking time.
5. 5Check for Doneness
   After 3 hours, check that the shrimp are cooked through by cutting into one: the flesh should be opaque and firm, with no translucent center. The potatoes should yield easily when pierced with a fork. If not, cook for an additional 30 minutes.
   Look for The shrimp are bright pink and curled, and the potatoes slide off a fork when pierced.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use an instant-read thermometer to confirm the shrimp reach 145°F (63°C).

After 3 hours, the butter is bubbling gently, and the kitchen smells of garlic and seafood. The shrimp are curled and pink, the corn is glistening with butter, and the potatoes are tender. The sauce is a rich, golden hue with flecks of red seasoning. Everything looks juicy and ready to serve.

Serve and Enjoy

6. 6Serve the Seafood Boil
   Using a slotted spoon, lift the shrimp, corn, and potatoes from the slow cooker, letting the excess butter drip off. Serve immediately over steamed rice with lemon wedges on the side.
   Look for The seafood is glistening with butter and seasoned with red flecks of Old Bay.
   Tip Spoon some of the remaining butter sauce over the rice for extra flavor.

The shrimp, corn, and potatoes are lifted out with a slotted spoon, dripping with garlic butter. Plated over steaming rice, they are garnished with lemon wedges.

The dish is colorful, aromatic, and inviting, with the butter sauce pooling around the ingredients. It's ready to be enjoyed immediately.

Common mistakes

One common mistake is overcooking the shrimp, which turns them rubbery and tough. Stick to the recommended cooking time and check early. Another pitfall is using frozen shrimp without thawing; this can add excess water and dilute the butter sauce.

Also, avoid opening the slow cooker lid frequently, as this lets heat escape and extends cooking time. Finally, don't skip the butter and Old Bay – they are essential for the flavor.

How to tell it’s done

The shrimp are done when they are pink, opaque, and firm to the touch, with no translucent spots. The internal temperature should reach 145°F (63°C) when measured with an instant-read thermometer.

The potatoes should be fork-tender, meaning a fork slides in easily with no resistance. The corn should be tender but still slightly crisp at the center. If the shrimp are not fully cooked, continue cooking in 15-minute increments until they are.

• Shellfish: 145°F (63°C) in the thickest part