A vibrant platter with spicy shrimp, roasted potatoes, and sweet corn, ideal for festive summer meals.
# 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 - 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
# Step-by-Step:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss the halved baby potatoes and sweet corn with 1 tablespoon olive oil, 1/2 tablespoon Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the potatoes and corn in the oven for 15 minutes.
04 - While vegetables roast, combine the shrimp, sliced red bell pepper, remaining 1 tablespoon olive oil, 1 1/2 tablespoons Cajun seasoning, smoked paprika, garlic powder, and onion powder in the mixing bowl. Toss to coat evenly.
05 - Remove the baking sheet from the oven and add the shrimp and bell pepper mixture on top of the partially roasted vegetables. Drizzle the melted butter evenly over all ingredients.
06 - Return the baking sheet to the oven and roast for an additional 10 minutes, or until the shrimp are pink and the potatoes are tender when pierced with a fork.
07 - Sprinkle chopped fresh parsley over the platter and serve with lemon wedges on the side.
