A vibrant platter of spicy shrimp, sweet corn, and roasted potatoes perfect for gatherings or festive meals.
# 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
→ 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
# Method:
01 - Preheat the oven to 425°F (220°C). 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. Arrange evenly on the baking sheet.
03 - Roast the potatoes and corn in the oven for 15 minutes.
04 - While potatoes and corn roast, toss shrimp and sliced red bell pepper in the same bowl with the remaining 1 tablespoon olive oil, 1 1/2 tablespoons Cajun seasoning, smoked paprika, garlic powder, and onion powder until coated evenly.
05 - After the initial 15 minutes, add the shrimp and bell pepper mixture to the baking sheet. Drizzle melted butter over all ingredients.
06 - Return the baking sheet to the oven and roast for an additional 10 minutes, or until shrimp turn pink and potatoes are tender when pierced.
07 - Sprinkle chopped fresh parsley over the platter and serve alongside lemon wedges.
