Pin it 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 love serving this platter for summer get-togethers because it's enjoyed by everyone and so simple to throw together on a single sheet pan. That spicy kick paired with sweet corn is always a hit.
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 oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Toss 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.
- Roast vegetables:
- Roast potatoes and corn for 15 minutes.
- Prepare shrimp and peppers:
- Meanwhile in the same bowl combine shrimp bell pepper remaining olive oil Cajun seasoning paprika garlic powder and onion powder.
- Add shrimp and peppers:
- 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:
- Garnish with chopped parsley and serve with lemon wedges.
Pin it This dish has become a family staple for our summer celebrations. Everyone gathers around the table grabbing pieces straight from the platter and squeezing lemon over the hot shrimp.
Serving Suggestions
Pair this platter with warm crusty bread or spoon it over steamed rice to make it even more filling. Add a green salad with a tangy vinaigrette to balance the rich flavors.
Variations
Swap baby potatoes for Yukon Gold or red potatoes chopped into 1-inch pieces. Add sliced smoked sausage for a classic Cajun boil feel or a pinch of cayenne for extra spice.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a 350°F oven until warmed through to keep the shrimp tender.
Pin it This Cajun shrimp & sweet corn platter will bring the taste of summer to your table. Just add ice-cold drinks and good company to make any night a celebration.
Recipe Questions & Answers
- → What type of shrimp is best for this dish?
Large, peeled, and deveined shrimp work best to ensure even cooking and a juicy texture.
- → Can I adjust the spice level?
Yes, add cayenne pepper for extra heat or reduce Cajun seasoning to moderate spiciness.
- → What is the best way to roast the vegetables?
Toss potatoes and corn with olive oil, seasoning, and roast until tender and slightly crispy at 425°F.
- → How should I serve this dish?
Serve garnished with fresh parsley and lemon wedges alongside crusty bread or rice for a fuller meal.
- → Are there good substitutions for baby potatoes?
Yukon Gold or red potatoes cut into 1-inch pieces make excellent alternatives.