# Ingredients:
→ 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 large bowl, toss baby potatoes and corn with 1 tablespoon olive oil, 1/2 tablespoon Cajun seasoning, 1/2 teaspoon salt, and black pepper until evenly coated. Arrange vegetables in a single layer on the prepared baking sheet.
03 - Transfer potatoes and corn to the oven and roast for 15 minutes.
04 - While vegetables roast, combine shrimp, sliced bell pepper, remaining 1 tablespoon olive oil, remaining Cajun seasoning, smoked paprika, garlic powder, and onion powder in the same bowl. Mix to ensure shrimp and peppers are fully coated with spices.
05 - After the initial roasting, add shrimp and bell pepper mixture to the baking sheet alongside potatoes and corn. Drizzle melted butter evenly over all ingredients.
06 - Return baking sheet to the oven and roast for an additional 10 minutes, until shrimp turn pink and potatoes are fork-tender.
07 - Sprinkle chopped fresh parsley over the platter and serve with lemon wedges.
