Seafood Boil (Sheet Pan Shortcut)

Sometimes, dinner is less about cooking and more about summoning the illusion of effort. That’s where this easy seafood boil comes in. It’s the low-drama cousin of the traditional boil — no giant pot, no propane burner, no “is this water supposed to look like swamp tea?” panic. Just one sheet pan, 35 minutes, and the smug satisfaction of a seafood feast without breaking a sweat.

Imagine roasted baby potatoes that are crisp on the edges, corn that’s buttery-sweet, sausage that’s smoky and just starting to blister, and shrimp that feel like they took a trip to the spice spa. The whole thing comes together in layers — potatoes first, then corn and sausage, then shrimp — so every bite hits its peak.

The beauty is in the flexibility. You can go full classic with Old Bay and cayenne or keep it mild for family night. Frozen shrimp? Totally fine. Corn that’s been in your freezer since last summer? Perfect. This is not a dish that will scold you for cutting corners — in fact, it thrives on them.

Serving it up:

Spread everything out on the same pan you roasted it on and plunk it in the middle of the table with lemon wedges and parsley. Let people lean in, grab what they want, and pretend you planned this like a culinary mastermind. Pair it with a chilled glass of something crisp (wine, beer, or sparkling water with too many lime wedges) and a stack of napkins.

Why it works:

• The oven does all the heavy lifting.
• Layers cook perfectly without babysitting.
• It’s adaptable for spice levels, protein swaps, or what’s in the freezer.

For nights when you want a little indulgence without the drama, this seafood boil has your back.

Fancy-feeling food for fried people.

Seafood Boil (Sheet Pan Shortcut)

All the glory of a dockside seafood feast, none of the drama. This is a one-pan, toss-it-in-the-oven move that makes your kitchen smell like a vacation rental in a good way. Juicy shrimp, buttery corn, garlicky potatoes, and just enough spice to feel like you planned this days ago instead of… you know… 20 minutes ago.

Ingredients

• 1 lb baby potatoes halved
• 3 ears corn cut into thirds (or 2 cups frozen corn on the cob pieces)
• 12 oz smoked sausage sliced into ½-inch rounds
• 1 lb large shrimp peeled and deveined (tail on if you’re feeling extra)
• 4 tbsp unsalted butter melted
• 3 cloves garlic minced (or 1 tsp garlic powder if you can’t be bothered)
• 1 tbsp Old Bay seasoning plus extra to taste
• ½ tsp smoked paprika
• ½ tsp cayenne pepper optional, for heat
• Salt and black pepper to taste
• Lemon wedges for serving
• Fresh parsley chopped (optional, for garnish)

Instructions

• Preheat oven to 425°F.
• Toss potatoes in half the melted butter, half the garlic, half the Old Bay, paprika, cayenne, salt, and pepper. Spread on a sheet pan and roast for 15 minutes.
• Add corn and sausage to the pan. Drizzle with a bit more butter and seasoning. Roast another 7 minutes.
• Add shrimp to the pan, drizzle with remaining butter and seasonings, toss gently, and roast 5–7 minutes until pink and cooked through.
• Serve hot, straight from the pan, with lemon wedges and parsley scattered like you own the place.

Notes

• Shortcut: Frozen shrimp and frozen mini corn on the cob make this even faster. No judgment.
• Sub: Swap sausage for chicken-apple sausage if you want sweet-savory energy.
• Toddler tip: Skip the cayenne and cut shrimp into bite-size pieces. Potatoes and corn are perfect finger foods.
• Apéro angle: Serve in parchment cones with chilled white wine or a citrusy mocktail.