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 made this Cajun Shrimp & Sweet Corn Platter for a backyard summer dinner, and it was a huge hit with both friends and family. The aroma of spices roasting in the oven was absolutely irresistible.
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
- Preheat & Prep:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Season Vegetables:
- 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 Potatoes & Corn:
- 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 & Bake:
- 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.
Save Seeing everyone dig in family&style and coming back for seconds made this dish one of our new summer favorites
Serving Suggestions
Serve the Cajun Shrimp & Sweet Corn Platter with lemon wedges on the side and a simple green salad. Crusty bread or steamed rice pairs perfectly if you want to stretch the meal further.
Ingredient Swaps & Additions
For extra heartiness, add sliced smoked sausage with the shrimp and bell pepper. Yukon Gold or red potatoes cut into 1&inch pieces work well if you don't have baby potatoes.
Nutritional Highlights
Each serving has about 340 calories, 14 g total fat, 34 g carbohydrates, and 22 g protein, making it a balanced, gluten&free main dish
Save This festive Cajun shrimp platter is quick to make and bursting with bold flavors Enjoy it outdoors or any time you crave a taste of summer
Kitchen Guide
- → How do I ensure the shrimp cooks evenly?
Roast the potatoes and corn first for 15 minutes before adding shrimp to the baking sheet. This helps everything finish cooking simultaneously without overcooking the shrimp.
- → Can I adjust the spice level of the seasoning?
Yes, increase or reduce the Cajun seasoning and add cayenne pepper for extra heat or omit it for milder flavors.
- → What are good substitutes for baby potatoes?
Yukon Gold or red potatoes, cut into 1-inch pieces, work well as alternatives and roast evenly alongside the corn.
- → Is it possible to make this dairy-free?
Yes, replace the unsalted butter with plant-based butter or olive oil to keep it dairy-free while maintaining richness.
- → What side dishes complement this platter?
Crusty bread, rice, or a light green salad pair well to create a complete and balanced meal.