A vibrant dish featuring spicy shrimp, sweet corn on the cob, and roasted potatoes for easy celebrations.
# Components:
→ 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 Steps:
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 baby potatoes and sweet corn with 1 tbsp olive oil, ½ tbsp Cajun seasoning, ½ tsp salt, and ¼ tsp black pepper. Arrange evenly on the prepared baking sheet.
03 - Roast the potatoes and corn in the oven for 15 minutes to begin cooking.
04 - While the potatoes and corn roast, toss the shrimp and sliced red bell pepper in the remaining 1 tbsp olive oil, 1½ tbsp Cajun seasoning, smoked paprika, garlic powder, and onion powder.
05 - Remove the baking sheet from the oven. Add the seasoned shrimp and bell pepper to the sheet and drizzle the melted butter evenly over all ingredients.
06 - Return the sheet to the oven and roast for an additional 10 minutes, or until the shrimp are pink and the potatoes are tender when pierced.
07 - Sprinkle chopped fresh parsley over the platter and serve alongside lemon wedges.
