Cajun Shrimp with Corn on the Cob and Red Potatoes
Equipment
- Large baking sheet
- Mixing bowl
Ingredients
- 1.5 pounds red potatoes, cut into 1-inch pieces
- 4 ears corn on the cob, each cut into 3 pieces
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges and chopped parsley, for serving
Instructions
- Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Place the red potato pieces in a large bowl with the corn pieces. Add the olive oil, Cajun seasoning, minced garlic, salt, and black pepper. Toss until everything is evenly coated.
- Spread the potatoes and corn in a single layer on the prepared baking sheet. Roast for 20 minutes.
- Remove the pan from the oven and add the shrimp to the same bowl. Toss quickly to coat the shrimp with any remaining seasoning.
- Nestle the shrimp among the potatoes and corn on the baking sheet. Return the pan to the oven and roast for 8 to 10 minutes more, until the shrimp turn pink and opaque.
- Remove from the oven and let the pan rest for 2 minutes before serving. Squeeze lemon wedges over the top and sprinkle with chopped parsley.
Notes
Cut the red potatoes into even 1-inch pieces so they finish cooking at the same time as the corn. If your Cajun seasoning is very salty, reduce or skip the added salt. Leftovers reheat well in a 350-degree oven for 8 minutes to keep the shrimp from turning rubbery.
Course: Main Course
Cuisine: American
Equipment: Large baking sheet, Mixing bowl
Cuisine: American
Equipment: Large baking sheet, Mixing bowl