Spicy Cajun shrimp, tender corn, and roasted potatoes create a festive, flavor-packed dinner for any occasion.
# Components:
→ 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 oven to 425 degrees Fahrenheit. 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 black pepper until coated.
03 - Arrange seasoned potatoes and corn on the prepared baking sheet and roast for 15 minutes.
04 - Combine shrimp and sliced bell pepper in the bowl with the remaining olive oil, Cajun seasoning, smoked paprika, garlic powder, and onion powder. Toss until evenly coated.
05 - After 15 minutes, add the shrimp and bell pepper mixture to the baking sheet with the vegetables. Drizzle melted butter over all ingredients.
06 - Continue roasting for 10 minutes, or until shrimp are pink and potatoes are fork-tender.
07 - Finish by sprinkling chopped parsley over the platter and serve with lemon wedges.
