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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.
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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.