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.
I first made this platter for a backyard summer dinner, and it quickly became the centerpiece of the meal. The aromas of Cajun spices and sweet corn roasting together brought everyone to the table in minutes.
Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined
- Sweet corn: 4 small ears, halved
- Baby potatoes: 1 lb (450 g), halved
- Red bell pepper: 1, sliced
- Fresh parsley: 2 tbsp, chopped (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: 3 tbsp, melted
- Olive oil: 2 tbsp
- Lemon wedges: for serving (optional)
Instructions
- Prep Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Mix 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 Vegetables:
- Roast potatoes and corn for 15 minutes.
- Season Shrimp & Pepper:
- Meanwhile, in the same bowl, combine shrimp, bell pepper, remaining olive oil, Cajun seasoning, paprika, garlic powder, and onion powder.
- Add Shrimp & Drizzle Butter:
- 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 & Serve:
- Garnish with chopped parsley and serve with lemon wedges.
Pin it This recipe brings everyone together around the table. My family loves how the colors and scents fill the kitchen and make each meal feel special.
Required Tools
Large baking sheet, mixing bowls, knife and cutting board, parchment paper or foil
Allergen Information
Contains shellfish and dairy. To make dairy-free, substitute with plant-based butter. Always verify Cajun seasoning for other ingredients.
Nutritional Information
340 calories per serving, 14 g total fat, 34 g carbohydrates, 22 g protein
Pin it Serve this platter straight from the oven for maximum flavor and color. Enjoy with friends and family for a memorable meal.
Recipe FAQs
- → How do I prevent the shrimp from overcooking?
Roast the shrimp for only about 10 minutes after the potatoes and corn have cooked partially to ensure they remain tender and juicy.
- → Can I use frozen shrimp for this dish?
Yes, but it’s best to thaw frozen shrimp completely and pat them dry before seasoning and cooking to avoid excess moisture.
- → What can I substitute for baby potatoes?
Yukon Gold or red potatoes cut into 1-inch pieces work well as alternatives for roasting with the corn.
- → How do I add extra heat to the dish?
Incorporate a pinch of cayenne pepper into the spice mix or add sliced smoked sausage for a spicier profile.
- → Is this dish gluten-free?
Yes, using the specified ingredients keeps it gluten-free. Check seasoning blends to avoid hidden gluten sources.