A vibrant dish featuring spicy shrimp, sweet corn, and roasted potatoes, perfect for summer gatherings.
# What You Need:
→ 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
# Directions:
01 - Set oven to 425°F and prepare a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss potatoes and corn with 1 tablespoon olive oil, 1/2 tablespoon Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the baking sheet.
03 - Roast the potatoes and corn for 15 minutes in the preheated oven.
04 - While roasting, combine shrimp, sliced bell pepper, remaining 1 tablespoon olive oil, remaining 1 1/2 tablespoons Cajun seasoning, smoked paprika, garlic powder, and onion powder in the same bowl.
05 - Remove baking sheet from oven and add shrimp and bell pepper mixture. 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 opaque and potatoes are tender when pierced.
07 - Sprinkle with chopped parsley and serve immediately with lemon wedges.
