Save 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 Cajun shrimp & sweet corn platter for a backyard barbecue, and it was an instant favorite. The combination of spicy shrimp and sweet roasted corn brings everyone to the table ready for seconds!
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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)
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Instructions
- Prep the pan:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Season potatoes and corn:
- In a large bowl, toss potatoes and corn with 1 tbsp olive oil, 1/2 tbsp Cajun seasoning, 1/2 tsp salt, and black pepper. Arrange on baking sheet.
- Roast potatoes and corn:
- Roast for 15 minutes.
- Prepare shrimp and 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 shrimp and bell pepper to the baking sheet. Drizzle melted butter over everything.
- Final roasting:
- Roast for another 10 minutes, or until shrimp are pink and potatoes are fork-tender.
- Garnish & serve:
- Top with chopped parsley and serve with lemon wedges.
Save Everyone from my niece to my grandfather loved building their own plates of shrimp and corn around the table. There were lots of laughs and messy fingers — just part of the fun!
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Serving Suggestions
Pair this platter with crusty bread or serve over rice for a more filling meal. A side salad with fresh tomatoes adds a crisp touch.
Recipe Variations
For a classic Cajun twist, try adding sliced smoked sausage to the pan along with the potatoes and corn. Yukon Gold or red potatoes work just as well as baby potatoes.
Nutritional Information
Each serving contains about 340 calories, 14 g total fat, 34 g carbohydrates, and 22 g protein.
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This Cajun shrimp and corn platter brightens any table, and clean-up is simple. Enjoy every flavorful bite!
Recipe Questions & Answers
- → What is the best way to season the shrimp for this dish?
Use a blend of Cajun seasoning, smoked paprika, garlic powder, and onion powder to coat the shrimp, allowing the spices to infuse rich, bold flavors during roasting.
- → How do I ensure the potatoes and corn roast evenly?
Toss potatoes and corn in olive oil and seasoning before arranging them in a single layer on the baking sheet to promote even cooking and browning.
- → Can I substitute the baby potatoes with another variety?
Yes, Yukon Gold or red potatoes cut into similar-sized pieces work well as alternatives, maintaining texture and roasting time.
- → What can I serve alongside this seafood and vegetable platter?
Crusty bread or steamed rice are perfect accompaniments, enhancing the meal and soaking up flavorful juices.
- → Is it possible to make this dish dairy-free?
Replace melted butter with plant-based alternatives to keep richness without dairy, maintaining the dish's creamy texture.
