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.
I first made this Cajun platter for a weekend barbecue with friends the simplicity and vivid flavors made it an instant hit.
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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)
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Instructions
- Preheat oven:
- Set oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
- Toss potatoes and corn:
- In a large bowl toss baby potatoes and sweet corn with 1 tbsp olive oil 1/2 tbsp Cajun seasoning 1/2 tsp salt and black pepper then arrange on baking sheet.
- Roast vegetables:
- Roast potatoes and corn for 15 minutes.
- Prepare shrimp and pepper:
- Meanwhile in the same bowl combine shrimp red bell pepper remaining olive oil Cajun seasoning paprika garlic powder and onion powder.
- Add shrimp and finish roasting:
- After first 15 minutes add shrimp and bell pepper to baking sheet and drizzle melted butter over all.
- Roast until done:
- Roast additional 10 minutes or until shrimp are pink and potatoes are fork-tender.
- Garnish and serve:
- Sprinkle with chopped parsley and serve with lemon wedges if desired.
Save This platter has become a summer favorite in our family everyone eagerly gathers at the table as soon as it comes out of the oven.
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Serving Suggestions
Enjoy this vibrant platter with crusty bread or serve it over rice for a fuller meal the leftovers are great cold next day too.
Flavor Variations
Try adding smoked sausage or a pinch of cayenne for extra heat Yukon Gold or red potatoes work beautifully for adapting the texture.
Required Tools
You will need a large baking sheet mixing bowls knife cutting board and parchment paper or foil for this recipe.
Save 
Serve hot and garnish generously with fresh parsley for a pop of color this festive Cajun platter will shine at any gathering.
Recipe FAQ
- → How spicy is this Cajun shrimp platter?
The platter offers a moderate kick from Cajun spices and smoked paprika; add cayenne for more heat if desired.
- → Can I use frozen shrimp for this dish?
Yes, thaw frozen shrimp completely and pat dry before tossing with seasonings for best texture and flavor.
- → What can I substitute for baby potatoes?
Yukon Gold or red potatoes work well; cut into 1-inch pieces for even cooking.
- → What sides complement this platter?
Crusty bread or steamed rice add heartiness, while a fresh salad balances the richness of buttery shrimp and potatoes.
- → Is this meal gluten-free?
Yes, all listed ingredients are naturally gluten-free, but always check spice blends for hidden gluten sources.
- → How do I make it dairy-free?
Swap out regular butter with a plant-based alternative to make the platter suitable for dairy-free diets.
