Spicy Cajun shrimp, corn, potatoes, and peppers create a vibrant, easy platter for festive summer dining.
# 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 Garnishes
14 - Lemon wedges, for serving
# Method:
01 - Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
02 - In a large mixing bowl, toss halved potatoes and corn with 1 tablespoon olive oil, 1/2 tablespoon Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
03 - Arrange potatoes and corn on the prepared baking sheet and roast for 15 minutes.
04 - While vegetables roast, combine shrimp and sliced bell pepper in the same bowl with remaining olive oil, Cajun seasoning, smoked paprika, garlic powder, and onion powder.
05 - After 15 minutes, add shrimp and bell pepper over vegetables on the baking sheet and drizzle with melted butter.
06 - Continue roasting for 10 minutes until shrimp are bright pink and potatoes are tender.
07 - Garnish platter with chopped parsley and offer lemon wedges on the side before serving.
