# What You’ll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 2 ears fresh corn, kernels cut from cob (or 1 and 1/2 cups frozen corn, thawed)
03 - 1 medium red bell pepper, diced
04 - 1 medium yellow bell pepper, diced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons chopped fresh parsley, plus additional for serving
→ Seasonings
08 - 1 and 1/2 tablespoons Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Cooking
12 - 2 tablespoons olive oil, divided
13 - 1 tablespoon fresh lime juice
# How to Make It:
01 - In a mixing bowl, combine shrimp with 1 tablespoon olive oil, Cajun seasoning, smoked paprika, sea salt, and black pepper. Toss until shrimp are evenly coated and set aside.
02 - Heat a large skillet over high heat. Add the remaining 1 tablespoon olive oil and corn kernels. Cook, stirring occasionally, for 3 to 4 minutes or until corn is lightly charred. Transfer corn to a plate and set aside.
03 - Reduce heat to medium-high. Add red bell pepper, yellow bell pepper, and red onion to the skillet. Sauté for 3 to 4 minutes until the vegetables soften. Add minced garlic and cook for 1 additional minute.
04 - Push vegetables to the side of the skillet. Arrange the marinated shrimp in the center in a single layer. Sear for 2 minutes per side until shrimp turn pink and opaque.
05 - Return charred corn to the skillet. Toss everything together. Drizzle with fresh lime juice and sprinkle with chopped parsley.
06 - Serve immediately, garnished with extra parsley and optional lime wedges.
