Spicy Cajun shrimp with roasted sweet corn, baby potatoes, and bell pepper for a colorful main dish.
# 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 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Dairy & Fats
12 - 3 tbsp unsalted butter, melted
13 - 2 tbsp olive oil
→ Optional
14 - Lemon wedges, for serving
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss halved baby potatoes and halved 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 potatoes and corn in the preheated oven for 15 minutes.
04 - In the same bowl, combine large shrimp and sliced red bell pepper with remaining 1 tablespoon olive oil, 1 1/2 tablespoon Cajun seasoning, smoked paprika, garlic powder, and onion powder. Toss to coat evenly.
05 - Remove baking sheet from oven. Add seasoned shrimp and bell pepper on top of potatoes and corn. Drizzle melted butter evenly over everything.
06 - Return baking sheet to oven and roast for an additional 10 minutes, until shrimp are pink and potatoes are tender when pierced with a fork.
07 - Sprinkle chopped fresh parsley over the platter. Serve warm with lemon wedges on the side.
