# 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
# Method:
01 - Preheat oven to 425°F and prepare a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss potatoes and corn with 1 tbsp olive oil, 1/2 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper; spread evenly on the baking sheet.
03 - Roast the potatoes and corn for 15 minutes in the oven.
04 - Meanwhile, in the same bowl, mix shrimp, sliced red bell pepper, remaining 1 tbsp olive oil, 1 1/2 tbsp Cajun seasoning, smoked paprika, garlic powder, and onion powder until coated.
05 - After 15 minutes, add shrimp and bell pepper to the baking sheet; drizzle melted butter evenly over all ingredients.
06 - Return to oven and roast an additional 10 minutes until shrimp are pink and potatoes are tender.
07 - Sprinkle chopped parsley over the platter and serve immediately with lemon wedges.
