Save to Pinterest 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 Cajun shrimp and corn platter, my friends could not stop talking about the mouthwatering combination of smoky spice and sweet, juicy corn. The roasted potatoes soak up all the buttery seasoning, making every bite memorable.
Ingredients
- Large shrimp, peeled and deveined: 1 lb (450 g)
- Sweet corn, halved: 4 small ears
- Baby potatoes, halved: 1 lb (450 g)
- Red bell pepper, sliced: 1
- Fresh parsley, chopped: 2 tbsp (for garnish)
- Cajun seasoning: 2 tbsp
- Smoked paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Unsalted butter, melted: 3 tbsp
- Olive oil: 2 tbsp
- Lemon wedges: For serving (optional)
Instructions
- Preheat and Prep:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Toss Potatoes & Corn:
- In a large bowl, toss the 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 Initial Veggies:
- Roast potatoes and corn for 15 minutes.
- Season Shrimp & Peppers:
- In the same bowl, combine shrimp, bell pepper, remaining olive oil, Cajun seasoning, paprika, garlic powder, and onion powder.
- Add Shrimp & Bell Pepper:
- After 15 minutes, add the shrimp and bell pepper to the baking sheet. Drizzle melted butter over everything.
- Final Roast:
- Roast for another 10 minutes, or until shrimp are pink and potatoes are fork-tender.
- Serve:
- Garnish with chopped parsley and serve with lemon wedges.
Save to Pinterest This recipe is always a hit when my family gathers for a summer weekend, especially served outside with everyone passing the platter around. The kids love helping garnish with parsley and squeezing lemon juice over their plates.
Required Tools
Large baking sheet, mixing bowls, knife and cutting board, parchment paper or foil.
Allergen Information
Contains shellfish and dairy. Use plant-based butter for a dairy-free version and check all seasonings for possible allergens.
Nutritional Information
Per serving: Calories 340, Total Fat 14 g, Carbohydrates 34 g, Protein 22 g.
Save to Pinterest Serve with crusty bread or rice for a heartier meal. This vibrant platter is sure to be the star of any summer table.
Recipe FAQs
- → How can I make the shrimp extra spicy?
Add a pinch of cayenne pepper to the seasoning mix for an extra kick of heat without overpowering the flavors.
- → What potatoes work best for roasting with this dish?
Baby potatoes are ideal due to their size and texture, but Yukon Gold or red potatoes cut into 1-inch pieces work well too.
- → Can I prepare this dish ahead of time?
Yes, you can chop and season the ingredients in advance, then roast just before serving to keep flavors fresh and textures crisp.
- → What can I serve alongside this platter?
Crusty bread or steamed rice complement the spicy shrimp and roasted vegetables nicely, adding heartiness to the meal.
- → Is there a way to make this dairy-free?
Use plant-based butter instead of unsalted butter to keep the dish creamy while remaining dairy-free.