Cajun blackened shrimps with charred sweetcorn salsa & sweet potato wedges

One of those colourful midweek meals that feels like summer on a plate. Quick, vibrant and full of flavour with minimal washing up too. Perfect for those evenings when you want something healthy but still comforting.

Recipe created by James Strawbridge.

1. Toss the sweet potato wedges with olive oil, Cajun seasoning, salt and pepper. Place in the air fryer at 200°C for 18-20 minutes, shaking halfway through.
2. Meanwhile, mix the shrimps with olive oil, Cajun seasoning, smoked paprika and lime zest.
3. Add the corn cobs (or loose sweetcorn in a tray) to the air fryer for the final 8-10 minutes so they become lightly charred.
4. Once the wedges are nearly cooked, add the shrimps and cook for 5-6 minutes until pink and slightly blackened.
5. Slice the kernels from the corn and combine with the red pepper, red onion, coriander, lime juice and olive oil. Season to taste.
6. Serve the crispy sweet potato wedges alongside the Cajun shrimps and spoon over the fresh charred sweetcorn salsa. Finish with extra coriander and lime wedges.