Save 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.
Last summer I made this Cajun shrimp platter for a backyard get-together and it instantly became everyone's favorite. The spicy shrimp paired with sweet corn vanished in minutes making it a regular request for family gatherings.
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
- Prep & Preheat:
- 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 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.
- First Roast:
- 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 & Butter:
- After 15 minutes add shrimp and bell pepper to the baking sheet. Drizzle melted butter over everything.
- Final Roast:
- Roast for another 10 minutes or until shrimp are pink and potatoes are fork-tender.
- Garnish & Serve:
- Garnish with chopped parsley and serve with lemon wedges.
Save Sharing this platter around the table brings back special memories of laughter and lively conversation with my kids grabbing extra corn and lemon wedges for their shrimp.
Serving Suggestions
Serve with crusty bread or over fluffy rice to soak up the savory juices. Add sliced smoked sausage for a classic Cajun twist.
Variations
Swap baby potatoes for Yukon Gold or red potatoes cut into 1-inch pieces. Use additional veggies like zucchini or yellow squash for added color.
Nutrition & Storage
Each serving has about 340 calories 14 g fat 34 g carbs and 22 g protein. Leftovers keep well in an airtight container refrigerated for up to 2 days.
Save Enjoy this Cajun shrimp & sweet corn platter fresh from the oven for the most vibrant flavors. It's sure to be a hit at any summer event or family dinner.
Recipe FAQ
- → How long does it take to prepare this Cajun shrimp and corn platter?
The total preparation and cooking time is about 45 minutes, including roasting.
- → Can I use a different type of potato?
Yes, Yukon Gold or red potatoes cut into one-inch pieces work well as substitutes.
- → Is the dish gluten-free?
Yes, all ingredients used are naturally gluten-free.
- → How can I add extra heat to the dish?
Adding a pinch of cayenne pepper enhances the spiciness without overpowering the flavors.
- → What can I serve alongside this platter?
Crusty bread or steamed rice make excellent accompaniments to soak up the flavorful juices.
- → Can the butter be substituted for a dairy-free option?
Plant-based butter can be used to make the dish dairy-free without sacrificing richness.