Shrimp Boil Kabobs

These Shrimp Boil Kabobs are a fun twist on a Cajun low-country classic.

Some dishes like this shrimp boil have all the right ingredients. But instead of boiling, this version is threaded on skewers and grilled. The results are delightfully browned and deliciously basted in Cajun and herb butter. It seems a slight twist can make a good thing even better! This combination includes shrimp, smoked sausage, baby potatoes, and corn—a casual, full-meal deal everyone will love.

Shrimp Boil Kabobs

Tips & Opinions from the Grill Master

Threading the Skewers- The original recipe from the DamnDelicious site (you’ve got to love that blog name) mixes seafood, meat, and veggies on the skewers. Of course, this provides a colorful presentation and works well for serving.

However, I placed the potatoes, sausage, and shrimp on separate skewers to allow for slightly different cooking times. I ran out of skewers for the corn, so I put them directly on the grill. Plus, getting a skewer through an ear of corn is a tad tricky. As it turned out, the cooking time for everything was pretty close, so either option would work.

Sausage Options—While the recipe calls for smoked Andouille sausage, the hubby requested smoked sausage of the nonspicy variety. Feel free to select whatever you prefer, but be sure it’s smoked, so it simply needs to brown.

Vegetables – You can tweak the quantity of the vegetables. Personally, I would opt for additional sweet corn.

Grilling Tips—The source recipe calls for foil on the grill, but I skipped that option. My hubby is also quite passionate about using a charcoal grill vs. a gas grill. He feels that gas grills are like cooking on a stovetop. This is entirely a matter of what you like best, but I must confess that charcoal flavor adds a lot.

Serving Option – Since I separated everything on the skewers, I unthreaded them and mixed the whole shebang in a serving dish (in this case, an unpretentious 13×9 pan.)

Want More Kabob Recipes?

Here are a few of my additional favorites.

Easy Grilled Fajita Kabobs

Super easy fajita seasoned grilled chicken and mixed vegetable kabobs

Check out this recipe

Chimichurri Steak Kabobs

Thin cut strips of flank steak marinated in tangy red wine vinegar, olive oil and herb-packed sauce, grilled to perfection and served with rosemary vegetable kabobs.

Check out this recipe

Shrimp Boil Kabobs

A classic shrimp boil with sausage, corn and potatoes with Cajun seasoning transformed into kabobs

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6

Author: Adapted from Shrimp Boil Kabobs by Damn Delicious

Ingredients

• ¼ cup butter melted
• 3 cloves garlic minced
• 1 tablespoon cajun seasoning
• 1 tablespoon chopped fresh thyme
• 1 pound baby yellow potatoes large ones halved after parboiling
• 3 ears corn each cut crosswise into 6 pieces
• 1 pound medium shrimp peeled and deveined
• 1 14-16 ounce package regular smoked or smoked andouille sausage, sliced into 1/2" pieces
• lemons wedges if desired

Instructions

• In a small bowl, combine butter, garlic, cajun seasoning and thyme; set aside.
• In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
• Thread potatoes, corn, shrimp and sausage onto skewers (mixing together or putting each item on its own skewers)
• Preheat grill to medium high heat.
• Place kabobs on grill, brushing with butter mixture occasionally and turning occasionally, until shrimp are opaque and sausage browns and veggies brown, about 7-8 minutes.*
• Serve with lemon wedges if desired.