Cajun shrimp, sweet corn and potatoes blend for a colorful, flavorful platter ideal for lively meals.
# Ingredients:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 4 small ears sweet corn, halved
03 - 1 pound baby potatoes, halved
04 - 1 red bell pepper, sliced
05 - 2 tablespoons fresh parsley, chopped
→ Spices & Seasonings
06 - 2 tablespoons Cajun seasoning
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
→ Dairy & Fats
12 - 3 tablespoons unsalted butter, melted
13 - 2 tablespoons olive oil
→ Optional
14 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss halved baby potatoes and corn with 1 tablespoon olive oil, 1/2 tablespoon Cajun seasoning, 1/2 teaspoon salt, and black pepper until evenly coated.
03 - Spread seasoned potatoes and corn evenly on the prepared baking sheet. Roast in the oven for 15 minutes.
04 - In the same bowl, combine shrimp, sliced bell pepper, remaining olive oil, remaining Cajun seasoning, smoked paprika, garlic powder, and onion powder. Mix until the shrimp and peppers are thoroughly coated.
05 - After 15 minutes of roasting, add the shrimp and bell pepper mixture to the baking sheet. Drizzle melted butter over the contents.
06 - Return the baking sheet to the oven and roast an additional 10 minutes, or until shrimp turn pink and potatoes are fork-tender.
07 - Remove platter from oven. Garnish with chopped parsley and serve immediately with lemon wedges.
