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Sheet Pan Seafood Boil with Shrimp, Clams, and Sausage
There's nothing quite like a clambake or seafood boil to embody the essence of summer! This recipe streamlines the experience by roasting plump shrimp, flavorful clams, zesty andouille sausage, sweet corn on the cob, and baby potatoes all together on a sheet pan in the oven. Coated in a delectable Old Bay butter sauce, this one-pan, hassle-free cooking method yields a mouthwatering caramelized roast, with the added perk of simple cleanup! Serve it up family style, dive in, and savor a feast of tender, succulent seafood.
people
Ingredients
- 2 pounds large shrimp (with skin-on)
- 2 dozen little neck clams (soaked in cold salted water for 20 minutes)
- 1 pound red baby potatoes
- 3 large ears of corn (husk removed, cut into 2 inch sections)
- 2 links andouille sausages (cut in 1 inch sections on an angle)
- 1 tbsp old bay seasoning
- 1/2 tsp cayenne pepper
- 3 cloves garlic (minced)
- 3/4 stick salted butter (melted)
- 2 lemons (zest of one lemon, other lemon cut into wedges for serving)
- Chopped parsley for garnish
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Instructions
- In a medium bowl, add clams and cover them in cold water. Add 1 tsp of kosher salt and allow them to soak in the refrigerator for 20 minutes. This will allow the clams to spit out the sand that is inside of them.
- Bring a pot of salted water to a boil. Add in the baby potatoes and cook for 8-10 minutes (should be fork tender). Add in the corn sections for the last 5 minutes. Remove from the pot and pat dry with a towel.
- Preheat oven to 425°F
- In a bowl add melted butter, minced garlic, old bay, and cayenne. Mix until the seasoning is fully distributed.
- On a large sheet pan dump the potatoes, corn, sausage, clams and shrimp. Pour the old bay butter over the ingredients and using your hands toss all the ingredients until coated.
- Arrange the potatoes, corn, sausage and shrimp in a single layer. If you’re having difficulty making one even layer, you can layer a few of the shrimp over top of the other ingredients.
- Place in oven for 15-20 minutes until the shrimp are fully cooked through and opaque and the clams are opened
- Remove from the oven and zest a lemon over the top of the sheet pan and sprinkle chopped parsley over the top. The best way to serve a sheet pan seafood boil with shrimp is family-style! You can transfer everything to a serving dish or simply place the sheet pan in the center of your table with lemon wedges on the side.
Notes
- I prefer to leave the shrimp shells on while they roast because it gives the dish extra flavor and keeps them from drying out when cooking. It also adds a classic peel-and-eat experience when enjoying them with the rest of the dish.
- You can substitute gold or purple potatoes for the red, just ensure they are small in size
- If you don’t have old bay or do not prefer it, you can use cajun seasoning and omit or lessen the cayenne since cajun seasoning typically included cayenne pepper already
- This dish is best served fresh, but you can store leftovers in an airtight container. I recommend removing the clams from their shells to store as well.
- Reheat on a sheet pan tented in foil at 350 for 10-15 minutes or until ingredients are warmed through
- You are welcome to add other seafood items, you will have to adjust cooking time accordingly
Nutrition Information
Serving: 1, Calories: 224kcal (11%)