Sheet Pan Cajun-Spiced Seafood Boil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A festive seafood boil roasted on a sheet pan with bold Cajun spices, bursting with shrimp, crab, and sweet corn. This seafood recipe, ready in about 47 minutes, pairs large shrimp, peeled and deveined, crab legs, split, baby red potatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 32 min Serves 4 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. In a large bowl, toss 1 lb halved baby red potatoes and 2 ears cut corn with 2 tbsp olive oil and 1 tbsp Cajun seasoning until evenly coated. Spread on a large sheet pan.
  2. Step 2: Roast potatoes and corn in the oven for 20 minutes until potatoes start to soften and corn is lightly charred.
  3. Step 3: Meanwhile, in the same bowl, combine 1 lb peeled shrimp, 1 lb split crab legs, 2 tbsp olive oil, 1 tbsp Cajun seasoning, and 4 minced garlic cloves. Toss to coat thoroughly.
  4. Step 4: Remove the sheet pan from the oven and arrange the shrimp and crab mixture evenly among the potatoes and corn. Drizzle 4 tbsp melted butter over everything.
  5. Step 5: Return the sheet pan to the oven and roast for an additional 10-12 minutes until shrimp are pink and crab is heated through.
  6. Step 6: Remove from oven, squeeze juice from 1 lemon over the seafood boil, and sprinkle 2 tbsp chopped fresh parsley for a bright finish.

Frequently asked questions

How long does Sheet Pan Cajun-Spiced Seafood Boil take to make?

Total time is about 47 minutes (15 min prep + 32 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Cajun-Spiced Seafood Boil?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sheet Pan Cajun-Spiced Seafood Boil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Cajun-Spiced Seafood Boil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What should I serve with Sheet Pan Cajun-Spiced Seafood Boil?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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