Save A vibrant flavor-packed platter featuring spicy Cajun shrimp sweet corn on the cob and roasted potatoes perfect for a festive meal or summer gathering.
I made this platter for a family backyard cookout and the combination of spicy shrimp and sweet corn was an instant hit always reminding me of vibrant summer evenings together.
Ingredients
- Seafood: 1 lb (450 g) large shrimp peeled and deveined
- Vegetables: 4 small ears sweet corn halved 1 lb (450 g) baby potatoes halved 1 red bell pepper sliced 2 tbsp fresh parsley chopped (for garnish)
- Spices & Seasonings: 2 tbsp Cajun seasoning 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1/4 tsp black pepper
- Dairy & Fats: 3 tbsp unsalted butter melted 2 tbsp olive oil
- Optional: Lemon wedges for serving
Instructions
- Prepare Baking Sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Toss Potatoes & Corn:
- In a large bowl toss the potatoes and corn with 1 tbsp olive oil 1/2 tbsp Cajun seasoning 1/2 tsp salt and black pepper. Arrange on the baking sheet.
- Initial Roast:
- Roast potatoes and corn for 15 minutes.
- Season Shrimp & Pepper:
- In the same bowl combine shrimp bell pepper remaining olive oil Cajun seasoning paprika garlic powder and onion powder.
- Add Shrimp & Drizzle Butter:
- After 15 minutes add shrimp and bell pepper to the baking sheet. Drizzle melted butter over everything.
- Final Roast:
- Roast for another 10 minutes or until shrimp are pink and potatoes are fork-tender.
- Garnish & Serve:
- Garnish with chopped parsley and serve with lemon wedges.
Save Gathering everyone around the table as this platter came out of the oven is a favorite family moment especially when kids help with tossing the veggies before roasting.
Required Tools
Large baking sheet mixing bowls knife and cutting board parchment paper or foil
Allergen Information
Contains shellfish (shrimp) and dairy (butter) check Cajun seasoning for possible additional allergens and substitute with plant-based butter if needed
Nutritional Information
Per serving calories 340 total fat 14 g carbohydrates 34 g protein 22 g
Save This lively platter is best enjoyed straight from the oven with a squeeze of fresh lemon and a sprinkle of parsley.
Recipe Guide
- → How do I prepare the shrimp for cooking?
Peel and devein large shrimp before tossing them with oil and Cajun spices to ensure even seasoning and quick cooking.
- → Can I substitute the baby potatoes with another type?
Yes, Yukon Gold or red potatoes cut into 1-inch pieces work well and roast evenly alongside other ingredients.
- → What is the best way to add extra heat to this dish?
Incorporate a pinch of cayenne pepper into the seasoning mix for an added spicy kick without overpowering other flavors.
- → Is there a dairy-free option for the butter used?
Plant-based butter can replace unsalted butter, maintaining richness while keeping the dish dairy-free.
- → What sides pair well with this shrimp and corn platter?
Crusty bread or steamed rice complements the dish and helps soak up flavorful juices for a satisfying meal.
- → How do I ensure the shrimp does not overcook?
Roast the shrimp for about 10 minutes until pink and firm but still tender; cooking times may vary slightly depending on size.