Cajun-spiced shrimp, corn, and potatoes create a vibrant platter perfect for summer gatherings or weeknight dinners.
# What You'll Need:
→ 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, for garnish
→ 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 black pepper
→ Dairy & Fats
12 - 3 tablespoons unsalted butter, melted
13 - 2 tablespoons olive oil
→ Optional
14 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
02 - In a large mixing bowl, toss the 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. Spread onto the prepared baking sheet.
03 - Place the baking sheet in the oven and roast the potatoes and corn for 15 minutes.
04 - Meanwhile, add shrimp and sliced red bell pepper to the same bowl. Coat with remaining olive oil, Cajun seasoning, smoked paprika, garlic powder, and onion powder, tossing until evenly seasoned.
05 - After 15 minutes of roasting, scatter the seasoned shrimp and bell pepper over the potatoes and corn. Drizzle melted butter over all ingredients.
06 - Return the baking sheet to the oven and roast for an additional 10 minutes, until the shrimp are pink and fully cooked and the potatoes are fork-tender.
07 - Remove from the oven, garnish with chopped fresh parsley, and serve with lemon wedges.
