# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 4 small ears sweet corn, halved
03 - 1 pound baby potatoes, halved
04 - 1 red bell pepper, sliced
05 - 2 tablespoons fresh parsley, chopped
→ Spices & Seasonings
06 - 2 tablespoons Cajun seasoning
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Dairy & Fats
12 - 3 tablespoons unsalted butter, melted
13 - 2 tablespoons olive oil
→ Optional
14 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a mixing bowl, toss halved potatoes and sweet corn with 1 tablespoon olive oil, 1/2 tablespoon Cajun seasoning, 1/2 teaspoon salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast potatoes and corn in preheated oven for 15 minutes.
04 - In the same mixing bowl, combine peeled shrimp, sliced bell pepper, remaining olive oil, remaining Cajun seasoning, smoked paprika, garlic powder, and onion powder.
05 - After 15 minutes, add seasoned shrimp and bell pepper to the baking sheet. Drizzle melted unsalted butter over all ingredients.
06 - Continue roasting for an additional 10 minutes until shrimp turn pink and potatoes are fork-tender.
07 - Sprinkle chopped parsley over the platter and serve hot with lemon wedges.
