# 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
# Directions:
01 - Set oven temperature to 425°F and line a large baking sheet with parchment paper or foil.
02 - Toss halved potatoes and corn with 1 tbsp olive oil, 1/2 tbsp Cajun seasoning, 1/2 tsp salt, and black pepper in a large bowl. Spread evenly on the baking sheet.
03 - Bake the potatoes and corn for 15 minutes until starting to soften.
04 - In the same bowl, combine shrimp, sliced red bell pepper, remaining 1 tbsp olive oil, 1 1/2 tbsp Cajun seasoning, smoked paprika, garlic powder, and onion powder. Toss to coat thoroughly.
05 - After initial roasting, add shrimp and bell pepper mixture to the baking sheet. Drizzle melted butter evenly over all ingredients.
06 - Return the baking sheet to the oven and roast for an additional 10 minutes until shrimp turn pink and potatoes are tender when pierced with a fork.
07 - Sprinkle chopped parsley over the platter and serve with lemon wedges as desired.
