Save A vibrant, flavor-packed platter featuring spicy Cajun shrimp, sweet corn on the cob, and roasted potatoes. This dish is perfect for a festive meal or summer gathering and brings bold Cajun flavors to your dinner table for an irresistible main course.
I first made this Cajun Shrimp & Sweet Corn Platter for a weekend get-together, and it quickly became a crowd favorite. The spicy shrimp and sweet corn combination always reminds me of summer afternoons with friends and family.
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
- Prepare the oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Season and arrange vegetables:
- In a large bowl, toss the 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 potatoes and corn for 15 minutes.
- Prepare shrimp & peppers:
- Meanwhile, in the same bowl, combine shrimp, bell pepper, remaining olive oil, Cajun seasoning, paprika, garlic powder, and onion powder.
- Add shrimp & finish roasting:
- After 15 minutes, add the shrimp and bell pepper to the baking sheet. Drizzle melted butter over everything.
- Final roast:
- 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.
Save This platter is a family favorite at our summer cookouts, always bringing everyone together around the table. Even the pickiest eaters reach for seconds of the sweet corn and savory potatoes.
Recipe Variations
Try adding sliced smoked sausage for a classic Cajun twist or swap baby potatoes for Yukon Gold potatoes cut into 1-inch pieces. For extra heat, add a pinch of cayenne pepper to the spice mix.
Serving Suggestions
Serve this platter as-is, or pair with crusty bread or a side of rice for a more filling meal. Lemon wedges on the side add a bright finish, and a simple salad rounds out the menu.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until just warmed through to keep the shrimp tender.
Save This Cajun shrimp platter is a surefire way to impress your guests with little effort. Enjoy its spicy, buttery goodness all summer long!
Recipe FAQs
- → How can I make the platter spicier?
Adding a pinch of cayenne pepper or extra Cajun seasoning before roasting boosts the heat to your preference without masking the dish's natural flavors.
- → What can I substitute for baby potatoes?
Yukon Gold or red potatoes cut into 1-inch pieces work well as alternatives and roast evenly alongside the other ingredients.
- → Is it possible to prepare this without dairy products?
Yes, replacing the butter with plant-based butter maintains the richness while keeping the dish dairy-free.
- → What sides pair well with this platter?
Crusty bread or steamed rice complement the spicy shrimp and roasted vegetables, making for a heartier meal.
- → Can I add additional protein to this dish?
Incorporating sliced smoked sausage adds a classic Cajun twist and extra savory depth to the platter.