Pin 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 shrimp & sweet corn platter for a backyard party and it quickly became the star of the meal. The colorful vegetables and juicy shrimp create a show-stopping centerpiece with hardly any fuss.
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 the oven and sheet:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Toss and arrange vegetables:
- 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.
- Roast potatoes and corn:
- Roast for 15 minutes.
- Season shrimp and peppers:
- In the same bowl combine shrimp bell pepper remaining olive oil Cajun seasoning paprika garlic powder and onion powder.
- Add shrimp and drizzle butter:
- After 15 minutes add shrimp and bell pepper to the baking sheet. Drizzle melted butter over everything.
- Finish roasting:
- Roast for another 10 minutes or until shrimp are pink and potatoes are fork-tender.
- Garnish and serve:
- Garnish with chopped parsley and serve with lemon wedges.
Pin My kids love picking up the corn and shrimp with their hands and sharing stories around the table. It's a platter that always brings everyone together and leaves no leftovers in sight.
Required Tools
Large baking sheet mixing bowls knife and cutting board parchment paper or foil make preparation easy and cleanup quick.
Nutritional Information
Each serving contains about 340 calories 14 g total fat 34 g carbohydrates and 22 g protein.
Notes
For extra heat add a pinch of cayenne pepper. Substitute potatoes or serve with bread for more options.
Pin This Cajun shrimp & sweet corn platter is sure to brighten any table with bold flavors and minimal effort. Serve hot for best taste and enjoy every bite.
Recipe Q&A
- → How do I ensure the shrimp stays tender?
Cook shrimp just until pink and opaque, roughly 10 minutes in the oven, to keep them juicy and tender without becoming rubbery.
- → Can I adjust the spice level in this dish?
Yes, add cayenne pepper for extra heat or reduce Cajun seasoning for a milder flavor profile.
- → What can I substitute for baby potatoes?
Yukon Gold or red potatoes cut into 1-inch pieces work well as substitutes, offering similar texture and roastability.
- → Is it necessary to roast the corn before adding the shrimp?
Roasting corn and potatoes first allows them to start softening; then adding shrimp later ensures everything cooks evenly without overcooking the seafood.
- → How do the spices enhance the dish’s flavor?
The Cajun seasoning, smoked paprika, garlic, and onion powders combine to provide a robust smoky, spicy, and savory depth that complements the natural sweetness of corn and shrimp.
- → Can this dish be made dairy-free?
Yes, substitute unsalted butter with plant-based alternatives to keep it dairy-free without sacrificing flavor.