# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 4 small ears sweet corn, halved
03 - 1 pound baby potatoes, halved
04 - 1 red bell pepper, sliced
05 - 2 tablespoons fresh parsley, chopped, for garnish
→ Spices & Seasonings
06 - 2 tablespoons Cajun seasoning
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
→ Dairy & Fats
12 - 3 tablespoons unsalted butter, melted
13 - 2 tablespoons olive oil
→ Optional
14 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss halved baby potatoes and corn with 1 tablespoon olive oil, 1/2 tablespoon Cajun seasoning, 1/2 teaspoon salt, and black pepper. Arrange evenly on the baking sheet.
03 - Roast potatoes and corn for 15 minutes until slightly tender.
04 - While vegetables roast, combine shrimp, sliced red bell pepper, remaining olive oil, remaining Cajun seasoning, smoked paprika, garlic powder, and onion powder in the same bowl. Toss until well coated.
05 - After 15 minutes, arrange seasoned shrimp and bell pepper over vegetables on the baking sheet. Drizzle melted butter over all ingredients.
06 - Continue roasting for 10 minutes, or until shrimp are pink and potatoes are fork-tender.
07 - Garnish with chopped parsley and serve hot with lemon wedges.
