# Components:
→ 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 - Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss the halved baby potatoes and sweet corn with 1 tablespoon olive oil, 1/2 tablespoon Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange evenly on the prepared baking sheet.
03 - Roast the potatoes and corn for 15 minutes to begin cooking.
04 - While vegetables roast, combine shrimp, sliced red bell pepper, remaining 1 tablespoon olive oil, 1 1/2 tablespoons Cajun seasoning, smoked paprika, garlic powder, and onion powder in the same mixing bowl. Toss to coat evenly.
05 - After initial roasting, add the shrimp and bell pepper mixture to the baking sheet. Drizzle melted butter over all ingredients.
06 - Return the baking sheet to the oven and roast for an additional 10 minutes, or until the shrimp turn pink and potatoes are fork-tender.
07 - Remove from oven, garnish with chopped fresh parsley, and serve accompanied by lemon wedges.
