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Cajun Blackened Shrimp with Charred Sweet Corn Salsa & Sweet Potato Wedges
July 7, 2026
- 2 medium sweet potatoes, cut into wedges
- 1 tbsp olive oil
- 1 tsp Cajun seasoning
- Sea salt and black pepper
For the sweet potato wedges
- 10 oz of ASC-labeled raw shrimp
- 1 tbsp olive oil
- 2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- Zest of 1 lime
For the blackened shrimp
- 2 corn cobs (or 7oz frozen sweet corn)
- 1 red pepper, diced
- 1/2 small red onion, finely diced
- Handful fresh cilantro, chopped
- Juice of 1 lime
- 1 tbsp olive oil
- Sea salt and black pepper
For the charred sweet corn salsa
Quick
Instructions / Directions
Serves: 2One of those colorful midweek meals that feels like summer on a plate. Quick, vibrant and full of flavor with minimal clean . Perfect for those evenings when you want something healthy but still comforting.
Recipe created by James Strawbridge.
- Toss the sweet potato wedges with olive oil, Cajun seasoning, salt and pepper. Place in the air fryer at 400°F for 18-20 minutes, shaking halfway through. If grilling, set to a medium-high heat (345°F – 450°F) and grill for 3-5 mins.
- Meanwhile, mix the shrimps with olive oil, Cajun seasoning, smoked paprika and lime zest.
- Add the corn cobs (or loose sweet corn in a tray) to the air fryer for the final 8-10 minutes so they become lightly charred. If grilling, set cobs on the grill for 10-12, rotating throughout until charred.
- Once the wedges are nearly cooked, add the shrimps and cook for 5-6 minutes until pink and slightly blackened. If grilling, grill 2-3 mins per side.
- Slice the kernels from the corn and combine with the red pepper, red onion, cilantro, lime juice and olive oil. Season to taste.
- Serve the crispy sweet potato wedges alongside the Cajun shrimp and spoon over the fresh charred sweet corn salsa. Finish with extra coriander and lime wedges.