Sheet Pan Seafood Boil Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a tender and juicy seafood element.

Andouille sausage: Adds a smoky and spicy flavor that complements the seafood perfectly.

Corn: Sweet and juicy, cut into pieces to absorb all the delicious flavors.

Baby potatoes: Halved to cook evenly, they add a hearty element to the meal.

Olive oil: Used to coat the ingredients, helping them roast to perfection.

Old Bay seasoning: A classic blend of spices that brings out the best in seafood dishes.

Lemon: Cut into wedges, it adds a fresh, tangy finish when squeezed over the dish.

Parsley: Chopped and used as a garnish, it adds a pop of color and freshness.

When preparing the shrimp for this sheet pan seafood boil, make sure they are thoroughly peeled and deveined. This not only improves the texture but also ensures a cleaner presentation. Additionally, to achieve even cooking, cut the baby potatoes into uniform halves and ensure the corn is cut into similar-sized pieces. Tossing the ingredients in olive oil and Old Bay seasoning in a large mixing bowl ensures that every piece is well-coated, enhancing the overall flavor. For an extra burst of freshness, squeeze the lemon wedges over the dish just before serving.

• peeled and deveined shrimp - Substitute with scallops: Scallops have a similar texture and cook quickly, making them a good alternative for a seafood boil.

• sliced andouille sausage - Substitute with chorizo: Chorizo provides a similar spicy and smoky flavor profile, enhancing the dish in a comparable way.

• ears of corn - Substitute with frozen corn kernels: If fresh corn is unavailable, frozen corn kernels can provide a similar sweetness and texture.

• baby potatoes - Substitute with fingerling potatoes: Fingerling potatoes have a similar size and cook evenly, making them a good alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in roasting.

• old bay seasoning - Substitute with Cajun seasoning: Cajun seasoning offers a similar blend of spices and can provide a comparable flavor profile.

• lemon wedges - Substitute with lime wedges: Lime wedges can provide a similar acidity and freshness to the dish.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, herbaceous flavor that can complement the seafood boil similarly to parsley.

• Allow the sheet pan seafood boil to cool to room temperature before storing. This helps maintain the texture and flavor of the shrimp, sausage, corn, and potatoes.

• Transfer the cooled seafood boil into airtight containers. For best results, use containers that are appropriately sized to minimize air space, which can cause freezer burn.

• If you plan to consume the leftovers within a few days, store the containers in the refrigerator. The seafood boil will stay fresh for up to 3 days.

• For longer storage, place the airtight containers in the freezer. The seafood boil can be frozen for up to 2 months without significant loss of quality.

• When ready to reheat, thaw the frozen seafood boil in the refrigerator overnight. This gradual thawing process helps preserve the texture of the shrimp and potatoes.

• Reheat the thawed seafood boil in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it in a skillet over medium heat, stirring occasionally until warmed.

• To refresh the flavors, squeeze a bit of fresh lemon juice over the reheated seafood boil and sprinkle with additional chopped parsley before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover seafood boil evenly on a baking sheet.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes, or until everything is warmed through.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a splash of olive oil or a bit of butter to the skillet.
  3. Add the leftover seafood boil and stir occasionally.
  4. Cook for about 10 minutes, or until heated through.

• Microwave Method:

  1. Place the leftover seafood boil in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap (leave a small vent).
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check if it's heated through; if not, continue in 1-minute intervals.

• Steaming Method:

  1. Fill a pot with a couple of inches of water and bring to a boil.
  2. Place the leftover seafood boil in a steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover seafood boil in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the seafood boil at 400°F (200°C) until the shrimp is opaque and the potatoes are tender.

• Sheet pan: A flat, rectangular metal pan used to spread the seafood boil mixture evenly for baking.

• Parchment paper: Used to line the sheet pan to prevent sticking and make cleanup easier.

• Large mixing bowl: Used to combine shrimp, sausage, corn, and potatoes with olive oil and Old Bay seasoning.

• Measuring spoons: Used to measure out the olive oil and Old Bay seasoning accurately.

• Knife: Used to slice the andouille sausage, halve the baby potatoes, and cut the lemon into wedges.

• Cutting board: A surface used for cutting the sausage, potatoes, and lemon.

• Tongs: Used to toss the ingredients in the mixing bowl to coat them evenly with olive oil and seasoning.

• Oven mitts: Used to safely remove the hot sheet pan from the oven.

• Serving platter: Used to serve the seafood boil once it is garnished with lemon wedges and chopped parsley.

Prep ingredients ahead: Chop the sausage, corn, and potatoes the night before and store them in the fridge.

Use pre-cooked potatoes: Opt for pre-cooked or microwaveable baby potatoes to cut down on cooking time.

Buy deveined shrimp: Purchase shrimp that are already peeled and deveined to save prep time.

Sheet pan liner: Use parchment paper or a silicone mat for easy cleanup.

Batch seasoning: Mix olive oil and old bay seasoning in advance to quickly coat the ingredients.