A vibrant platter combining spicy shrimp, sweet corn, and roasted potatoes for a festive summer meal.
# What You’ll Need:
→ 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 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ½ tsp salt
11 - ¼ tsp black pepper
→ Dairy & Fats
12 - 3 tbsp unsalted butter, melted
13 - 2 tbsp olive oil
→ Optional
14 - Lemon wedges, for serving
# How-To:
01 - Heat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss halved baby potatoes and sweet corn halves with 1 tbsp olive oil, ½ tbsp Cajun seasoning, ½ tsp salt, and ¼ tsp black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the potatoes and corn for 15 minutes.
04 - While roasting, combine shrimp, sliced red bell pepper, remaining 1 tbsp olive oil, 1½ tbsp Cajun seasoning, smoked paprika, garlic powder, and onion powder in the mixing bowl. Toss to coat evenly.
05 - Add the shrimp and bell pepper mixture to the baking sheet with potatoes and corn. Drizzle melted butter over the entire contents.
06 - Roast for an additional 10 minutes or until shrimp turn pink and potatoes are tender when pierced with a fork.
07 - Sprinkle with chopped fresh parsley and serve with lemon wedges.
