Zimmy's Nook

@zimmysnook

easy shrimp recipe

Crockpot Slow Cooker Shrimp Boil

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Two crockpots, both filled with a shrimp bowl. Once crockpot is a mini that is portable.

Crockpot™ Slow Cooker Shrimp Boil.

A summertime seafood boil always tastes better when picnicking next to a large body of water. There is something about the location that stimulates all your senses (smell, sight, touch, taste, even sound) and creates the ultimate experience to enjoy this classic meal of well seasoned potatoes, sausage, shrimp, corn, and onions.

While all the ingredients (except the shrimp) simmer away in the Crockpot™ 3-Quart Manual Slow Cooker for a few hours, we pack up our tablecloth, napkins, forks, drinks, sunscreen, hats, etc.

Ingredients for a shrimp boil are laid out beside two crockpots.
Three crockpots, a large on and two mini lunch crocks getting filled with a shrimp boil. A red and white tablecloth, keys, a car charger and sunglasses are the table as well.

The shrimp is tossed in for 20 minutes, then the meal is divided into our Crockpot™ Lunch Crock® Food Warmers. The 20 oz size makes them the perfect size for individual on-the-go meals. While the Seal & Store Lids, ensure our portions will not spill in transport. Once, they are securely packed into the back of the car, and plugged in to keep everything warm, as we head off to our favourite picnic spot right beside by the water.

A black and a green mini lunch crock pot in a wooden basket getting charged in the drunk of a car.
A close up image of a lunch crock Crockpot of a woman holding a shrimp that she is about to eat from her shrimp boil meal.
A close up image of a lunch crock Crockpot of a someone holding a fork with a potato on it and about to eat it.
A woman wearing a straw hat sitting at picnic table with a red and white checkered tablecloth about to eat from her lunch crock pot.

An easy to clean tablecloth and lots of napkins are key to creating the perfect experience as you dig in with your hands, to peel the juicy shrimp and clean the kernels off the mini cobs!

If your try our Slow Cooker Shrimp Boil, be sure to leave us a comment and a rating.

Disclosure: I have participated in a paid partnership with Crockpot™. However, all opinions in this post are my own.

Two crockpots, both filled with a shrimp bowl. Once crockpot is a mini that is portable.

Crockpot Slow Cooker Shrimp Boil

A summertime seafood boil always tastes better when picnicking next to a large body of water. There is something about the location that stimulates all your senses (smell, sight, touch, taste, even sound) and creates the ultimate experience to enjoy this classic meal of well seasoned potatoes, sausage, shrimp, corn, and onions.
While all the ingredients (except the shrimp) simmer away in the Crockpot™ 3-Quart Manual Slow Cooker for a few hours, we pack up our tablecloth, napkins, forks, drinks, sunscreen, hats, etc.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs 50 mins
Total Time 4 hrs
Course Dinner, Entree, Lunch, Main Course
Cuisine American
Servings 3 People

Equipment

Ingredients
  

Seasoning Blend for Shrimp Boil

  • 2 teaspoons celery salt
  • 1 ½ teaspoons paprika
  • ½ teaspoon salt
  • ½ teaspoon ground dry mustard
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes

Optional

  • ¼ teaspoon freshly ground white pepper
  • Pinch ground nutmeg
  • Pinch ground mace
  • Pinch ground allspice
  • Pinch ground cinnamon
  • Note: Substitute 2 tablespoons of Old Bay Seasoning or favourite seafood seasoning for the seasoning blend.

Ingredients

  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon hot sauce or to taste
  • 18 tiny red potatoes or 6 ounces larger red potatoes, cut into 1-inch cubes
  • 9 red pearl onions outer skin layer removed
  • 5-to-6 ounce spicy Portuguese Chouriço substitute sweet sausage, to taste, sliced into ¼-inch rounds
  • 1 ear of corn cut in 8 riblets (See Cook’s Tip in notes below on how to cut the corn)
  • 3 cloves of garlic
  • 3 bay leaves
  • 1 tablespoon chopped fresh tarragon plus more for serving
  • 10 ounces large wild shrimp shell on (size: 20-30 per pound)

Serving suggestions

  • Chopped Tarragon
  • Hot sauce
  • Crusty bread
  • Cold beverages
  • Forks
  • Lots of napkins
  • Container for shrimp shells and corn husks

Instructions
 

  • Whisk together the seasoning blend (or premade seasoning), lemon juice, hot sauce and 3 cups water, set aside.
  • Place the potatoes, onions, sausage, corn, garlic, and bay leaves into the Crockpot™ 3-Quart Manual Slow Cooker, then stir in seasoned water mixture.
  • Cover and cook on low heat for 3.5 hours (or until potatoes are almost tender).
  • Stir in shrimp. Cover and cook for 20 minutes, stirring a couple of times.
  • (** Note: If serving immediately, cook until shrimp is completely cooked through, opaque & pink.)
  • Transfer to two Crockpot™ Lunch Crock® Food Warmers and transport to picnic site plugged in using your Power Inverter, to keep the Lunch Crocks warm. (Ensure to pack these securely, so they don’t move during the trip to your destination).
  • Set up your picnic, pass the napkins and dig in!

Notes

Cook’s Tip: To cut corn into riblets, carefully cut the corn cob in half lengthwise. Place each half flat-side down and cut each in half lengthwise. Then cut each of the four pieces in half across the middle. Alternatively, cut into 1.5-inch rounds.
Keyword Crockpot Recipe, Shrimp boil, Slow cooker recipe, Slow cooker shrimp boil, Summer crockpot ideas, Summer slow cooker ideas
Tried this recipe?Let us know how it was!

Hope you enjoy this Crockpot Slow Cooker Shrimp Boil recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes –

Have a delicious day! James (aka Zimmy) & Elaine

Wild Argentinian Shrimp Pesto Pasta Salad

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A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!!

Ingredients
Shrimp
Salad
  • 500 g (18 oz) Fiorelli dry pasta (substitute Fusilli or Penne)
  • 6 mini multicoloured bell peppers, sliced into rings, seeds removed (substitute 2 regular peppers, diced)
  • 2 mini cucumbers, sliced in half lengthwise and diced into half moons
  • 150 g (5 oz) cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion, diced
  • 1/3 cup pesto sauce (store bought or homemade)
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup small tender Basil leaves
Preparation

In a large bowl or resealable bag, combine the shrimp & pesto, toss to coat. Refrigerate, covered, 30-60 minutes.

Heat a large skillet over medium-high heat. Add the oil, then add the shrimp; cook for 1 1/2 minutes, flip and cook for 1 minute more. Add the wine, cook, and stir 1-2 minutes longer, until cooked through. Remove shrimp, refrigerate, covered, until cool.

Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions (to al dente). Drain, rinse with cold water. Transfer to a large bowl. Add vegetables & chilled shrimp. In a small bowl, whisk the pesto, olive oil, lemon juice, salt & pepper until blended. Drizzle over salad; toss to coat. Refrigerate until serving. Before serving add the basil leaves and toss lightly.

  • Prep 25 minutes
  • Inactive 30-60 minutes
  • Cooking 15 minutes
  • Servings 4 as main course (8 as a side)

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Hope you enjoy my Wild Argentinian Shrimp Pesto Pasta Salad recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Ridiculously Good Grilled Shrimp

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An image of four ridiculously good grilled shrimp on a plate with grilled lemons, parsley and an heirloom tomato salad.

Ridiculously Good Grilled Shrimp.

I love this grilled shrimp recipe any day of the week. It is a perfect weeknight meal that is super quick, full of flavour, and easy to make! It is delicious served over salad, rice, pasta, or your favourite grain. Use smaller skewers, for the ultimate appetizer!

Cook’s tip: You may want to make more than the recipe suggests because everyone will love these, and they will disappear quickly!!

Ingredients
  • 20-24 Marina Del Rey Wild Argentinian shrimp peeled and deveined (20-30 size)
  • pepper
  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 garlic cloves minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon parsley, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red pepper flakes
  • 1 tablespoon honey
  • 4 metal skewers (or wood skewers soaked)
Preparation

Dry the shrimp on a paper towel, then sprinkle with freshly ground pepper. In a medium sized bowl whisk together the white balsamic vinegar, garlic, lemon zest & juice, parsley, Sriracha, soy sauce, Dijon mustard, and red pepper flakes, then add the oil in a slow stream while whisking. Add the shrimp and let marinate for 30 minutes.

An white enamel pan with black edges filled with shrimp in a marinade for ridiculously good grilled shrimp.

Preheat grill to high heat.

Thread the shrimp on the skewers (5 or 6 per skewer), set aside. Pour the excess marinade into a small saucepan and gently boil until reduced by half. Turn of the heat and add the honey, then whisk to combine. Let the sauce cool for 5 minutes, then brush both sides of the shrimp with the sauce.

Lower the heat on the grill to medium.

Place the skewers on the grill. Grill on each side for 1 ½ – 2 minutes.

Serve with your favourite summertime salad or over flavoured rice, quinoa, orzo.

** Note: I like to leave the tail on for presentation, but feel free to remove it.

  • Prep Time: 25 minutes
  • Inactive time: 30 minutes
  • Cook time: 5 minutes
  • Total time: 60 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

Four skewers of grilled shrimp with parsley and grilled lemons fill half the oval platter. The other half of the platter is an heirloom tomato caprese salad.

Hope you enjoy my Ridiculously Good Grilled Shrimp recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)