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It might sound like a recipe for a backyard get-together, but this One Pot Seafood Boil is also easy enough for a weeknight! With spicy chorizo, tender potatoes, corn, and a variety of seafood (crab, clams, and shrimp!), it’s a real feast.
Easy Seafood Boil Recipe
A seafood boil might seem intimidating, but trust me—it’s way easier than it looks. I make this classic seafood recipe in one big pot, and every time I do, it feels like a summer celebration (without the stress). Juicy shrimp, tender potatoes, sweet corn, and smoky sausage all get tossed in a Old Bay-spiced stock. It’s fun, a little messy, and perfect for casual summer dinners with family or friends. Lay it all out on parchment and let everyone dig in—no fancy plating required! You can even double or triple the recipe as needed. For more seafood recipes, don’t miss my Portuguese Seafood Stew and Shrimp Foil Packets.
Why This Seafood Boil Will Be Your New Summer Tradition
Anytime I can eat dinner outside in the summer, I will take it, and there’s no better reason than this seafood boil recipe. My whole family loves digging in and everyone has their favorite parts, with some of us preferring the shrimp or crab legs, and others digging into the tender boiled potatoes. Here’s why you’ll love this recipe.
- Easy: This recipe is really just a matter of putting everything into a pot. It doesn’t get much easier than that!
- Delicious: With fresh seafood and the right seasonings, you don’t need that much for a flavorful seafood boil.
- Crowd-Pleasing: There’s so much variety in a seafood boil, everyone will find something they love, making it the ultimate crowd-pleaser.
If you’re looking for more one pot dinner ideas, try my One Pot Chicken and Orzo and One Pot Cheesy Turkey Taco Chili Mac.
Ingredients You’ll Need
Below is everything you’ll need to make this easy seafood boil recipe. See the recipe card below for the exact measurements.
- Fresh Chorizo adds lots of flavor to the stock as the seafood boil cooks, infusing everything with a little bit of spiciness. You can use chicken chorizo if you’d like.
- Red Potatoes are the classic for a seafood boil, but Yukon gold would also work. Just don’t use russet, which are too starchy.
- Bay Leaves also infuse the liquid with flavor.
- Old Bay Seasoning, a favorite for pairing with seafood. I use the low-sodium version.
- Water, which turns into a delicious seafood stock as everything boils.
- Littleneck Clams, still in the shells.
- Split Snow Crab Leg Clusters are soft and easy to work with but other crabs are options as well. You could also cut the crabs lengthwise along the shell with kitchen shears or a sharp knife. King crab legs or lobster can also be used in place of snow crab legs.
- Jumbo Shrimp, with the shells still on because they add lots of flavor to the cooking liquid too.
- Ears of Corn, which I cut in half so if I’m serving 4, everyone gets one.
- Lemon and Fresh Parsley to brighten the dish.
How to Make an Old-Fashioned Seafood Boil
Here’s a quick overview of the steps involved in making this seafood boil recipe. See the recipe card at the bottom for printable directions.
Brown the chorizo.
Add the potatoes, bay leaves, and water.
- Brown the Chorizo: Coat a Dutch oven with cooking spray and cook the chorizo for about 5 minutes, or until browned.
- Simmer the Potatoes: Stir in the water, bay leaves, and potatoes. Cover and cook over medium until the potatoes are tender, then stir in the Old Bay.
Add the seafood.
Cook the corn.
- Cook the Seafood: Add the clams, crab legs, and shrimp, then cover and cook until the clams begin to open and shrimp turns pink.
- Cook the Corn: Carefully add the corn to the pot, cover, and cook for 5 minutes more, then serve.
How to Serve a Seafood Boil
If you want to serve this one pot seafood boil recipe the traditional way, cover an outdoor table with parchment or butcher paper, or use newspaper. Drain your seafood boil (I save the liquid, it’s great for making Clam Chowder!) and spread the contents of the Dutch oven over the table. Serve with parsley and lemon—and maybe some napkins and bibs.
When I make this for just my family, I don’t want that kind of mess, so what I typically do is line a sheet pan with parchment paper and place the seafood boil on that, as pictured here. Then I set out an empty sheet pan to collect the shells as everyone eats.
Storage + Reheating Tips
- Refrigerate: The seafood will need to be reheated separately, so I place the shrimp, crab legs, and crab in one container and the potatoes and corn in another. They’ll last 1 to 2 days in the fridge.
- Reheating: Add the corn and potatoes to a pot with a lid. Add a generous splash of water (or the reserved stock) and heat over medium-low for 5 minutes. Then open the pot, add the seafood, and cook for 2 to 4 minutes more, or until the seafood is just warmed. This is the best way to reheat your seafood boil without the seafood getting rubbery.
More Seafood Recipes You’ll Love
For more dinner ideas using ground beef, check out my healthy Seafood recipes, plus these five delicious recipes to inspire your next meal!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Cook Mode
Spray a large, heavy bottom pot (dutch oven) with cooking spray and add chorizo. Cook until it begins to brown and caramelize, about 5 minutes.
Add potatoes, bay leaves and 1-½ cups water. Cover and cook on medium heat until the potatoes are just about tender. About 15 minutes. Add old bay and stir.
Add clams, crab legs and shrimp. Cover and cook until clams begin to open and shrimp begins to turn pink; about 10 minutes. Add corn, cover and cook for an additional 5 minutes to ensure seafood is cooked through and corn is warmed. Serve with lemon and fresh parsley, for garnish.
Last Step:
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Calories: 388 kcal, Carbohydrates: 60 g, Protein: 21 g, Fat: 8 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 0.3 g, Trans Fat: 0.01 g, Cholesterol: 111 mg, Sodium: 417 mg, Potassium: 1651 mg, Fiber: 6 g, Sugar: 7 g, Vitamin A: 488 IU, Vitamin C: 39 mg, Calcium: 86 mg, Iron: 4 mg
