Cajun Shrimp

Ellen Whiteman

Cajun Shrimp is a flavorful and spicy seafood dish that is popular in Southern cuisine. It is made with baby red or multicolored potatoes, olive oil, kosher salt, freshly ground black pepper, corn, garlic heads, unsalted butter, Old Bay seasoning, medium shrimp, chopped fresh parsley, and large lemon. This dish is Paleo and Pescatarian friendly.

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🍗 Paleo
🐟 Pescatarian

10 mins

32 mins

Nutritional Value



Total: 11Serves: 4
9/8 pounds baby red or multicolored potatoes


1 tablespoon olive oil
9/16 teaspoon kosher salt
9/16 teaspoon freshly ground black pepper
4 ears corn

husked and cut crosswise into 1-inch rounds

3 heads garlic heads

tops sliced off to expose the cloves

8 tablespoons unsalted butter


2 tablespoons Old Bay seasoning
2 pounds medium shrimp

peeled and deveined

2 tablespoons chopped fresh parsley
1 large large lemon

cut into wedges, for serving


Step 1 : 

Preheat the oven to 425°F. Line a sheet pan with foil.

Step 2 : 

In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, and ½ teaspoon each of the salt and pepper. Stir to coat.

Step 3 : 

Spread the potatoes evenly on the prepared sheet pan. Roast until the potatoes begin to brown and soften, about 25 minutes.

Step 4 : 

Meanwhile, in the same bowl, combine the corn and garlic heads with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper.

Step 5 : 

Add the corn and garlic heads, cut sides up, to the pan with the potatoes and roast for 15 minutes more.

Step 6 : 

In a small bowl, stir together the minced garlic, melted butter, and Old Bay.

Step 7 : 

Remove the pan from the oven and spread the shrimp over the vegetables. Drizzle the butter mixture over the shrimp and vegetables and roast until the shrimp are pink and no longer translucent, 5 to 7 minutes more.

Step 8 : 

Sprinkle the shrimp and vegetables with the parsley and serve immediately with the lemon wedges.

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