Pin it 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 love serving this platter for summer get-togethers because it's enjoyed by everyone and so simple to throw together on a single sheet pan. That spicy kick paired with sweet corn is always a 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:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Toss potatoes and corn:
- 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 vegetables:
- Roast potatoes and corn for 15 minutes.
- Prepare shrimp and peppers:
- Meanwhile in the same bowl combine shrimp bell pepper remaining olive oil Cajun seasoning paprika garlic powder and onion powder.
- Add shrimp and peppers:
- After 15 minutes add the 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:
- Garnish with chopped parsley and serve with lemon wedges.
Pin it This dish has become a family staple for our summer celebrations. Everyone gathers around the table grabbing pieces straight from the platter and squeezing lemon over the hot shrimp.
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Serving Suggestions
Pair this platter with warm crusty bread or spoon it over steamed rice to make it even more filling. Add a green salad with a tangy vinaigrette to balance the rich flavors.
Variations
Swap baby potatoes for Yukon Gold or red potatoes chopped into 1-inch pieces. Add sliced smoked sausage for a classic Cajun boil feel or a pinch of cayenne for extra spice.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a 350°F oven until warmed through to keep the shrimp tender.
Pin it 
This Cajun shrimp & sweet corn platter will bring the taste of summer to your table. Just add ice-cold drinks and good company to make any night a celebration.
Recipe Questions & Answers
- → What type of shrimp is best for this dish?
Large, peeled, and deveined shrimp work best to ensure even cooking and a juicy texture.
- → Can I adjust the spice level?
Yes, add cayenne pepper for extra heat or reduce Cajun seasoning to moderate spiciness.
- → What is the best way to roast the vegetables?
Toss potatoes and corn with olive oil, seasoning, and roast until tender and slightly crispy at 425°F.
- → How should I serve this dish?
Serve garnished with fresh parsley and lemon wedges alongside crusty bread or rice for a fuller meal.
- → Are there good substitutions for baby potatoes?
Yukon Gold or red potatoes cut into 1-inch pieces make excellent alternatives.
