Pin It 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.
The first time I made this platter, my family was drawn in by the enticing aroma of the Cajun spices as everything roasted together in the oven. It's become our go-to dish for lively weekend dinners and backyard barbecues.
Ingredients
- Large shrimp (1 lb / 450 g): Peeled and deveined for easy eating
- Sweet corn (4 small ears): Halved for bite-sized pieces
- Baby potatoes (1 lb / 450 g): Halved for quick roasting
- Red bell pepper (1): Sliced for color and crunch
- Fresh parsley (2 tbsp): Chopped, for garnish
- Cajun seasoning (2 tbsp): Brings signature spice and flavor
- Smoked paprika (1 tsp): Adds depth and smokiness
- Garlic powder (1/2 tsp): Enhances savory notes
- Onion powder (1/2 tsp): Balances the seasoning
- Salt (1/2 tsp): To taste
- Black pepper (1/4 tsp): Freshly ground, to taste
- Unsalted butter (3 tbsp): Melted, for richness
- Olive oil (2 tbsp): For roasting and flavor
- Lemon wedges: Optional, for serving and brightness
Instructions
- Prepare oven and sheet pan:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Season potatoes and corn:
- In a large bowl, toss 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.
- Roast vegetables:
- Roast potatoes and corn for 15 minutes.
- Prepare shrimp and peppers:
- Meanwhile, in the same bowl, combine shrimp, bell pepper, remaining olive oil, Cajun seasoning, paprika, garlic powder, and onion powder.
- Add shrimp to sheet pan:
- After 15 minutes, add the shrimp and bell pepper to the baking sheet. Drizzle melted butter over everything.
- Finish roasting:
- Roast for another 10 minutes, or until shrimp are pink and potatoes are fork-tender.
- Garnish and serve:
- Garnish with chopped parsley and lemon wedges before serving.
Pin It Sharing this platter at our last summer cookout, everyone reached for seconds, especially loving the sweet corn paired with the savory shrimp. It made for a memorable evening full of laughter and good eats.
Recipe Variations
Add sliced smoked sausage to the pan before roasting for a classic Cajun twist or serve the platter with crusty bread or over rice to make it a heartier meal.
Serving Suggestions
This dish is perfect for outdoor gatherings, summer parties, or casual weeknight dinners. Pair with a crisp green salad and chilled drinks for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, spread on a baking sheet and warm in a 350°F oven until heated through.
Pin It This Cajun shrimp & sweet corn platter delivers festive flavor with minimal effort. Enjoy with friends and family for your next summer feast!
Recipe Questions & Answers
- → What type of shrimp is best for this dish?
Large, peeled, and deveined shrimp work best to absorb the Cajun seasoning and cook evenly without overcooking.
- → Can I use frozen shrimp for this dish?
Yes, but thaw them completely and pat dry to ensure they roast properly and seasonings stick well.
- → How can I adjust the heat level?
For more heat, add cayenne pepper to the seasoning mix; for milder flavors, reduce the Cajun seasoning.
- → Are there good substitutes for baby potatoes?
Yukon Gold or red potatoes cut into 1-inch pieces make excellent alternatives and roast nicely.
- → What sides pair well with this platter?
Crusty bread, steamed rice, or a fresh green salad complement the dish and add texture variety.