Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Old Bay Butter Shrimp Boil Tips, FAQ & printable recipe

Name: Slow-Cooker Old Bay Butter Shrimp Boil
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Cajun
Ingredients: 2 lb jumbo shrimp, peeled and deveined; 4 ears sweet corn, halved; 1 lb baby red bliss potatoes; 1/2 cup unsalted butter, melted; 4 cloves garlic, minced; 2 tbsp Old Bay seasoning; 1 lemon, cut into wedges; 2 cups cooked white rice

By Clara Weller · Oct 29, 2026

Slow cooker filled with shrimp, corn, and potatoes in a golden butter sauce

Prep: 15 min
Cook: 3 h
Total: 3 h 15 min
Serves: 6

Tips for success

For the most flavorful results, use high-quality jumbo shrimp, preferably wild-caught. If you have time, let the shrimp marinate in a little Old Bay and butter for 30 minutes in the refrigerator before cooking.

This deepens the flavor. Also, consider adding a bay leaf or a pinch of cayenne for extra depth, though these are optional.

When serving, provide extra melted butter and Old Bay on the table so everyone can adjust to taste. The leftover butter sauce from the slow cooker is delicious drizzled over the rice or used as a dip for crusty bread.

If you have fresh herbs like parsley or chives, sprinkle them over the top for a pop of color and freshness.

Variations

Spicy Andouille Sausage: Add 8 oz sliced andouille sausage in the first layer for a smoky, spicy boost. Cook as directed, but note the sausage is already cooked, so it just needs to heat through.
Lemon-Garlic Twist: Stir the zest of one lemon into the melted butter before pouring over the ingredients. Add a few lemon slices to the slow cooker for extra citrus aroma. Serve with extra lemon wedges.
Herb-Infused Butter: Soften the butter and mix in chopped fresh parsley, thyme, and chives along with the garlic. Let it sit for 10 minutes before using. The herbs add a fresh, garden-like flavor.
Extra Veggie Version: Add 2 cups of trimmed green beans or broccoli florets in the last 30 minutes of cooking. This adds color and nutrition without changing the cooking time for the main ingredients.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, but avoid boiling the shrimp.
Freezer: Freeze the cooked shrimp and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Reheat: Reheat in a microwave or on the stovetop over medium heat, adding a splash of water or butter to keep the dish moist. Do not overcook the shrimp.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The shrimp, corn, and potatoes can be reheated gently, but be careful not to overcook the shrimp. Separate the sauce if you want to use it separately.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the shrimp boil directly from the slow cooker for a casual, family-style meal. Set out bowls of rice, lemon wedges, and extra melted butter.

Let everyone help themselves, spooning the buttery sauce over their portions. This dish pairs well with a crisp green salad or crusty bread to soak up the sauce.

For a more elegant presentation, plate individual servings with a mound of rice, a few shrimp, a corn cob piece, and potatoes, then drizzle with extra sauce.

Garnish with a lemon wedge and a sprinkle of fresh parsley if desired. This makes a beautiful dinner for guests.

Frequently asked questions

Can this recipe be made with frozen shrimp?

Yes, but thaw the shrimp completely and pat them dry before adding to the slow cooker. Frozen shrimp release extra water, which can dilute the butter sauce. Adjust cooking time as needed, checking for doneness at 2.5 hours.

What can be substituted for Old Bay seasoning?

You can use Cajun seasoning, or a mix of paprika, celery salt, black pepper, and a pinch of cayenne. Adjust the amounts to taste, as the blend can be saltier or spicier than Old Bay.

How long can leftovers be kept in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid toughening the shrimp. The dish is best enjoyed within 2 days for optimal texture.

Can this be cooked on high instead of low?

Yes, cooking on HIGH for about 1.5 to 2 hours works, but check the shrimp early, as they can overcook quickly. The low setting is preferred for the most tender shrimp and evenly cooked potatoes.

Is it necessary to use baby red potatoes?

No, you can use any waxy potato, such as Yukon Gold or fingerling. Cut larger potatoes into uniform pieces so they cook evenly. Russets are not recommended as they may become mealy.

Recipe card

Slow-Cooker Old Bay Butter Shrimp Boil

Prep 15 minCook 3 hTotal 3 h 15 minServes 6

Ingredients

2 lb jumbo shrimp, peeled and deveined
4 ears sweet corn, halved
1 lb baby red bliss potatoes
1/2 cup unsalted butter, melted
4 cloves garlic, minced
2 tbsp Old Bay seasoning
1 lemon, cut into wedges
2 cups cooked white rice

Instructions

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.
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.
Sprinkle the Old Bay seasoning over the entire surface of the ingredients, covering the shrimp, corn, and potatoes as evenly as possible.
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.
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.
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.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories: 430
Protein: 32 g
Carbohydrates: 36 g
Fat: 18 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.