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.
When I first served this Cajun shrimp and sweet corn platter at a summer barbecue everyone gathered around the table and there was nothing left by the end. Its colorful presentation and the blend of spicy juicy shrimp with sweet corn instantly won over my family and friends.
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 (plus more to taste)
- Black pepper: 1/4 tsp
- Unsalted butter: 3 tbsp melted
- Olive oil: 2 tbsp
- Lemon wedges: optional for serving
Instructions
- Preheat oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Prepare potatoes and 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.
- First roast:
- Roast potatoes and corn for 15 minutes.
- Prepare shrimp and pepper:
- Meanwhile in the same bowl combine shrimp bell pepper remaining olive oil Cajun seasoning paprika garlic powder and onion powder.
- Add shrimp and 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.
- Garnish and serve:
- Garnish with chopped parsley and serve with lemon wedges.
Save Gathering around this platter is a favorite at our house especially when we want something easy but full of flavor. The little ones love helping with arranging the veggies and the vibrant colors make dinner extra fun.
Serving & Variations
Serve this platter as-is for a light meal or pair it with crusty bread or over rice for a more filling option. You can add sliced smoked sausage to the pan for a true Cajun touch or swap in Yukon Gold or red potatoes if desired.
Required Tools
You only need a large baking sheet mixing bowls a good knife and cutting board and either parchment paper or foil for easy clean up.
Nutritional Information
Each serving provides about 340 calories with 14 g fat 34 g carbohydrates and 22 g protein making this a balanced and satisfying meal.
Save This platter brings festival flavor to your dinner table in under an hour. Gather everyone around serve hot and enjoy every bite together.
Recipe Guide
- → How can I add more heat to the dish?
For extra spice, add a pinch of cayenne pepper to the Cajun seasoning mix before roasting the shrimp and vegetables.
- → What potatoes work best for roasting here?
Baby potatoes are ideal for even roasting, but Yukon Gold or red potatoes cut into 1-inch pieces make excellent alternatives.
- → Can I prepare this platter ahead of time?
Yes, you can prep the seasoning and chop vegetables in advance, then roast everything fresh just before serving for best texture.
- → What side dishes complement this platter well?
Crusty bread or steamed rice pair nicely, helping soak up the flavorful juices from the shrimp and vegetables.
- → Is there a way to make this dairy-free?
Substitute the melted butter with plant-based alternatives to maintain richness without dairy.