A vibrant platter of Cajun spiced shrimp, sweet corn, and roasted potatoes bursting with bold flavors.
# Components:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 small ears sweet corn, halved
03 - 1 lb baby potatoes, halved
04 - 1 red bell pepper, sliced
05 - 2 tbsp fresh parsley, chopped
→ Spices & Seasonings
06 - 2 tbsp Cajun seasoning
07 - 1 tsp smoked paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Dairy & Fats
12 - 3 tbsp unsalted butter, melted
13 - 2 tbsp olive oil
→ Optional
14 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss halved baby potatoes and sweet corn with 1 tbsp olive oil, 1/2 tbsp Cajun seasoning, 1/2 tsp salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast potatoes and corn for 15 minutes in the preheated oven.
04 - In the same bowl, combine shrimp, red bell pepper slices, remaining 1 tbsp olive oil, 1 1/2 tbsp Cajun seasoning, smoked paprika, garlic powder, and onion powder. Toss to coat evenly.
05 - After 15 minutes of roasting, add the shrimp mixture to the baking sheet and drizzle with melted butter.
06 - Roast everything for an additional 10 minutes or until shrimp turn pink and potatoes are tender when pierced with a fork.
07 - Sprinkle chopped parsley over the platter and serve with lemon wedges on the side.
