# Components:
→ 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 - 0.5 tsp garlic powder
09 - 0.5 tsp onion powder
10 - 0.5 tsp salt
11 - 0.25 tsp black pepper
→ Dairy & Fats
12 - 3 tbsp unsalted butter, melted
13 - 2 tbsp olive oil
→ Optional
14 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss the halved baby potatoes and sweet corn halves with 1 tablespoon olive oil, 0.5 tablespoon Cajun seasoning, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Arrange evenly on the prepared baking sheet.
03 - Roast the potatoes and corn in the oven for 15 minutes.
04 - Meanwhile, in the same mixing bowl, combine the shrimp, sliced red bell pepper, remaining 1 tablespoon olive oil, 1.5 tablespoons Cajun seasoning, smoked paprika, garlic powder, and onion powder. Toss to coat evenly.
05 - After 15 minutes, add the shrimp and bell pepper mixture to the baking sheet with the potatoes and corn. Drizzle melted butter evenly over the entire contents.
06 - Return to the oven and roast for an additional 10 minutes, or until the shrimp turn pink and the potatoes are tender when pierced with a fork.
07 - Sprinkle chopped fresh parsley over the platter and serve with lemon wedges as desired.
