Tiffany Haney
Seafood is a versatile ingredient that can be cooked in a crock pot in many ways. From a classic shrimp boil packed with shrimp, potatoes, corn, and sausage, to stews and chowders, a crock pot can be used to cook a variety of seafood dishes. The benefit of using a crock pot is that it requires almost zero work and can churn out incredibly delicious meals without heating up the kitchen. Seafood cooked in a crock pot can be a great option for busy weeknights and long weekends.
How to cook seafood in a crock pot
| Characteristics | Values |
|---|---|
| Seafood | Shrimp, crab, clams, crawfish, scallops, halibut, salmon, tilapia, cod, crab legs, white fish |
| Other ingredients | Potatoes, corn, sausage, garlic, tomatoes, tomato paste, broth, onion, thyme, basil, oregano, celery salt, red pepper flakes, cayenne pepper, salt, pepper, parsley, milk, bacon, carrots, celery, chicken stock |
| Preparation | Add all ingredients except seafood, cook for 2-3 hours, add seafood and cook for another 30-60 minutes |
| Serving suggestions | Serve with hot French bread, melted butter, hot sauce, lemon wedges, fresh parsley, black pepper |
| Recipe type | Seafood boil, seafood stew, shrimp boil, fish chowder |
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What You'll Learn
How to cook shrimp in a crock pot
There are several ways to cook shrimp in a crock pot, including shrimp scampi, shrimp boil, and seafood stew. Here is a guide to cooking shrimp in a crock pot, using a classic shrimp boil recipe as an example.
Ingredients
For a shrimp boil, you will need shrimp, potatoes, corn, and sausage. You can use smoked sausage, and corn on the cob or kernels. Large, deveined, tail-on shrimp are best for a shrimp boil. You will also need butter, hot sauce, lemon wedges, and beer to serve.
Method
First, arrange the potatoes in a single layer in a 6-quart or larger slow cooker. Then, add the sausage, corn, and garlic. You can also add other ingredients such as onions, celery, or carrots if desired. Fill the crock pot with enough water to cover the ingredients, and add any seasonings or spices you wish to include. Turn the crock pot on high for 2-3 hours or low for 4-6 hours.
Once the potatoes are tender, add the shrimp to the crock pot and return to high heat. Cook for an additional 30-60 minutes, or until the shrimp are fully cooked. Do not overcook the shrimp, as this can make them rubbery.
Serving
If you are eating outdoors, transfer the contents of the crock pot to a butcher paper-lined table. If eating indoors, serve in shallow bowls. Top with chopped fresh parsley and ground black pepper. Serve with melted butter, hot sauce, and lemon wedges.
Other Shrimp Crock Pot Recipes
There are several other shrimp crock pot recipes you can try, including shrimp scampi and seafood stew. Shrimp scampi is a quick and easy recipe that requires few ingredients and has a short cooking time. Seafood stew is another option, which involves cooking shrimp in a tomato-based broth with potatoes and various spices.
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How to make a seafood stew in a crock pot
Seafood stew is a comforting and easy-to-make dinner idea. It is a flexible meal that can be made in a crock pot or slow cooker and can be adapted to suit your preferences. You can use fresh or frozen shellfish, or any type of seafood or white fish, such as crab, shrimp, clams, crawfish, or cod.
To make a seafood stew in a crock pot, you will need to add tomatoes, tomato paste, broth or stock, garlic, potatoes, onion, and spices such as thyme, basil, oregano, celery salt, red pepper flakes, cayenne pepper, salt, and pepper to the crock pot. Cover the crock pot and cook on high for 2-3 hours or low for 4-6 hours, or until the potatoes are tender.
Once the potatoes are tender, add your chosen seafood and return the crock pot to high heat. Cook for a further 30-60 minutes, or until the seafood is fully cooked. You can also add seafood stock instead of broth to enhance the seafood flavour.
To serve, sprinkle fresh parsley on top and pair with hot, crusty French bread. This seafood stew is best eaten on the same day, but leftovers can be stored in an airtight container for up to 2 days.
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Crock pot fish chowder
Ingredients
- Fish of your choice (e.g. salmon, cod, tilapia, halibut, or shrimp)
- Bacon
- Onion
- Garlic
- Chicken or vegetable broth
- Potatoes
- Corn
- Milk or half-and-half
- Seasonings (e.g. Cajun seasoning, smoked paprika, thyme, Old Bay Seasoning, black pepper, red pepper flakes)
- Optional: carrots, celery, scallops
Instructions
First, cook the bacon in a skillet over medium heat until browned. Drain the excess grease, then add onion and garlic to the skillet. Cook until the onion is translucent. Transfer this mixture to your crock pot or slow cooker.
Next, add the chicken or vegetable broth, potatoes, corn, and any other vegetables you are using (such as carrots or celery). Season with black pepper and red pepper flakes, or any other seasonings you prefer. Cover the slow cooker and cook on high for 3 hours.
After 3 hours, stir in your choice of fish and seafood, such as scallops, shrimp, or halibut. Cook for an additional hour. Finally, stir in milk or half-and-half and heat through.
Your crock pot fish chowder is now ready to serve! This recipe is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
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Cooking salmon, cod, and tilapia in a crock pot
You can definitely cook salmon, cod, and tilapia in a crock pot—and it's a great way to ensure tender, succulent fish every time.
Salmon
To cook salmon in a crock pot, you can place up to two layers of salmon fillets in the slow cooker, stacked with parchment paper in between. If cooking one layer, add enough liquid to come partway up the side of the salmon. If cooking two layers, add enough liquid to come partway up the side of the topmost layer, submerging the layer beneath. You can also make a sling with aluminum foil or parchment paper to make it easier to lift the delicate salmon out of the crock pot after cooking. Start checking the salmon after about an hour, and continue cooking until the topmost layer flakes apart easily with a fork and is cooked to your liking. The salmon is fully cooked when it registers 145°F in the thickest part.
Cod
While I couldn't find specific instructions for cooking cod in a crock pot, there is a recipe for Slow Cooker Cod Tapenade, which could be a great starting point for cooking cod in a slow cooker.
Tilapia
There is a Foil Packet Tilapia CrockPot recipe that involves coating the tilapia fillets with a mayo/cheese mixture and dredging them through dry breadcrumbs and Parmesan. Fresh or frozen vegetables, butter, garlic, basil, and water are added to the bottom of the pot. This recipe is said to be not fishy at all and is a hit with families.
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Seafood boil in a crock pot
Seafood boils are a community eating tradition that dates back many generations. They are typically cooked in a giant outdoor boiler heated by propane, but smaller batches can be adapted for indoor stockpots or crock pots.
To make a seafood boil in a crock pot, you will need a 5-quart or 6-quart slow cooker. Prepare your chosen seafood by boiling it in seasoned water, then drain it and set it aside. Common seafood options include crab, shrimp, clams, crawfish, scallops, crab legs, and white fish. You can also add smoked sausage, potatoes, corn, and garlic to the crock pot. Arrange the potatoes in a single layer and then add the other ingredients in layers. Cover with water or broth and cook on high for 2-3 hours or on low for 4-6 hours, or until the potatoes are tender.
Once the potatoes are tender, add the seafood and cook on high for an additional 30-60 minutes, or until the seafood is fully cooked. If desired, you can also heat butter in a skillet and cook the seafood for 2-3 minutes on each side before adding it to the crock pot.
Serve the seafood boil with melted butter, hot sauce, lemon wedges, and fresh parsley. If serving outdoors, spread the seafood boil onto newspapers, and don't forget the beer!
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Frequently asked questions
You can make a seafood stew, shrimp boil, fish chowder, or even just cook salmon, cod, tilapia, or any white fish.
You'll need a 5-quart slow cooker and about 2 pounds of seafood. You can use shrimp, scallops, crab legs, or any white fish. You can also add potatoes. First, heat butter in a skillet and brown the scallops and shrimp. Then, layer the seafood in the slow cooker with crab on the bottom, then shrimp, then scallops. Combine canned celery soup with milk and pour over the seafood. Mix butter and spices and pour over the top. Cover and cook on low for 3-4 hours. Serve over rice or noodles.
You'll need a 6-quart slow cooker and large, deveined, tail-on shrimp. You can also add potatoes, corn, sausage, and garlic. Arrange the potatoes in a single layer in the slow cooker, then add the sausage, corn, and garlic. Add the shrimp for the last 10 minutes of cooking. Serve with melted butter, hot sauce, lemon wedges, and fresh parsley.
Add chicken stock to the slow cooker with celery, potatoes, carrots, corn, black pepper, and red pepper flakes. Cover and cook on high for 3 hours. Add scallops, shrimp, and halibut and cook for another hour. Stir in evaporated milk and serve.
