# What You'll Need:
→ 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 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Dairy & Fats
12 - 3 tbsp unsalted butter, melted
13 - 2 tbsp olive oil
→ Optional
14 - Lemon wedges for serving
# Method:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss halved baby potatoes and halved sweet corn with 1 tablespoon olive oil, 1/2 tablespoon Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the potatoes and corn for 15 minutes.
04 - In the same bowl, combine shrimp, sliced red bell pepper, remaining 1 tablespoon olive oil, remaining 1 1/2 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. Drizzle the melted butter over all ingredients. Continue roasting for 10 minutes or until shrimp turn pink and potatoes are tender when pierced.
06 - Remove from oven, garnish with chopped parsley, and serve accompanied by lemon wedges.
