- Boil the Vegetables: In a large pot, bring water to a boil and season generously with salt. Add the baby potatoes and corn, and cook for about 10-12 minutes, or until the potatoes are tender. You want the corn to be just tender, so be sure not to overcook. Once cooked, drain the water and set the potatoes and corn aside.
- Prepare the Garlic Butter Sauce: While the potatoes and corn are cooking, melt the butter and olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic. Stir in the Cajun seasoning, smoked paprika, onion powder, cayenne pepper, salt, and black pepper, and cook for another 1-2 minutes. This will infuse the butter with bold flavors and spices, giving the sauce a rich, flavorful base.
- Cook the Shrimp: Add the shrimp to the skillet with the garlic butter sauce and cook for 3-4 minutes, or until the shrimp turn pink and opaque. If you’re using shell-on shrimp, cook them until the shells turn a vibrant pink. Toss the shrimp frequently in the sauce to ensure they’re evenly coated and infused with all the flavor.
- Combine the Ingredients: Once the shrimp are cooked, add the boiled potatoes and corn to the skillet. Toss everything together gently, allowing the shrimp, potatoes, and corn to soak up the garlic butter sauce. Squeeze the juice of one lemon over the mixture, and stir to combine. This will add a zesty kick that balances the richness of the butter.
- Garnish & Serve: Sprinkle freshly chopped parsley over the Cajun shrimp boil for a burst of color and freshness. Serve the dish hot, with extra lemon slices on the side for added flavor. For a true Southern experience, you can serve this dish family-style by dumping everything onto a large platter or even a parchment paper-lined table for everyone to dig in together!
Notes
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