Sheet Pan Seafood Boil

Seafood lovers, unite! This Sheet Pan Seafood Boil is a flavorful, effortless feast that’s sure to satisfy your cravings.

With a medley of succulent seafood, crispy sausage, and tender veggies, all infused with a zesty blend of spices, this recipe is a game-changer for a quick and delicious dinner.

Ready Time

40 mins

Yields

5 servings

Ingredients

2 pounds mussels scrubbed and debearded
1 pound clams scrubbed
1 pound smoked sausage such as Andouille sliced
1 pound large shrimp peeled and deveined
1 large red bell pepper sliced
1 large yellow bell pepper sliced
1 large onion sliced
2 tablespoons olive oil
1 teaspoon Old Bay seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 lemons cut into wedges for serving
2 tablespoons chopped fresh parsley for garnish

Instructions

Preheat your oven to 425°F (220°C). In a large bowl, whisk together olive oil, Old Bay seasoning, paprika, garlic powder, onion powder, salt, and black pepper.

Add the sliced onion, red bell pepper, and yellow bell pepper to the bowl and toss to coat.

Spread the vegetables out in a single layer on a large sheet pan. Add the sliced smoked sausage to the pan, distributing it evenly among the vegetables.

Add the mussels and clams to the pan, arranging them in a single layer.

Place the shrimp on top of the seafood, spreading them out in a single layer. Roast in the preheated oven for 15-20 minutes, or until the seafood is cooked through and the vegetables are tender.

Remove the pan from the oven and garnish with chopped fresh parsley.

Serve hot, with lemon wedges on the side.

Notes

For a crowd-pleasing seafood feast, make sure to scrub and debeard the mussels, and peel and devein the shrimp beforehand.

You can also customize the amount of spices to taste, but don’t skip the Old Bay seasoning – it’s what gives this dish its signature flavor! To ensure everything cooks evenly, make sure to spread the vegetables and seafood out in a single layer on the sheet pan.

If you want a spicy kick, add some diced jalapeños to the pan with the sausage and veggies.

This recipe makes 5 servings, so feel free to adjust the ingredient quantities as needed.

Give the dish a pop of color with a sprinkle of fresh parsley on top, and don’t forget to serve with a squeeze of lemon on the side!