A vibrant dish with spicy shrimp, sweet corn, and roasted potatoes, perfect for gatherings.
# 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
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss baby potatoes and sweet corn 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 potatoes and corn in the oven for 15 minutes.
04 - While roasting, in the same bowl, combine shrimp, sliced red bell pepper, remaining 1 tbsp olive oil, 1½ tbsp Cajun seasoning, smoked paprika, garlic powder, and onion powder. Toss to coat evenly.
05 - After 15 minutes, remove baking sheet and add the seasoned shrimp and bell pepper. Drizzle melted butter over all ingredients.
06 - Return the baking sheet to the oven and roast for an additional 10 minutes or until shrimp are pink and potatoes are tender when pierced with a fork.
07 - Sprinkle chopped fresh parsley over the dish and serve immediately with lemon wedges on the side.
