# What you'll need:
→ 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 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ½ tsp salt
11 - ¼ 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. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss baby potatoes and halved corn with 1 tbsp olive oil, ½ tbsp Cajun seasoning, ½ tsp salt, and ¼ tsp black pepper. Spread evenly on the baking sheet.
03 - Roast potatoes and corn in the oven for 15 minutes.
04 - While vegetables roast, combine shrimp, sliced red bell pepper, remaining 1 tbsp olive oil, 1½ tbsp Cajun seasoning, smoked paprika, garlic powder, and onion powder in the bowl. Mix thoroughly.
05 - Remove baking sheet from oven after 15 minutes. Add shrimp and bell pepper mixture to the sheet and drizzle melted butter evenly over all ingredients.
06 - Return to oven and roast for 10 more minutes until shrimp are opaque and potatoes are tender when pierced with a fork.
07 - Sprinkle chopped fresh parsley over the dish and serve immediately with lemon wedges on the side.
