Sausage and Shrimp Kabobs
There’s something magical about firing up the grill on a warm summer evening, isn’t there? I remember the first time I made Sausage and Shrimp Kabobs for a family barbecue—it was a hit that had everyone coming back for seconds. The smoky sausage paired with juicy shrimp and colorful veggies creates this irresistible combo that’s perfect for casual gatherings or weeknight dinners. If you’re looking for an easy way to impress, these Sausage and Shrimp Kabobs are your answer.
What I love most is how versatile they are; you can tweak the marinade to suit your taste, but in my experience, a simple garlic and herb blend really lets the flavors shine. We’ve grilled these Sausage and Shrimp Kabobs countless times, and they never fail to bring smiles. Let’s dive into the recipe so you can create your own delicious memories—trust me, you won’t regret it!
Oh, and if you’re into more grilled favorites, check out our air fryer chicken skewers for another quick option, or try the jambalaya recipe for a hearty Cajun twist.
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Key Takeaways:
- These Sausage and Shrimp Kabobs deliver bold, smoky flavors with minimal effort, making them ideal for summer cookouts.
- Prep and cook time totals under 30 minutes, perfect for busy evenings without sacrificing taste.
- The combination of savory sausage and sweet shrimp creates a mouthwatering balance that’s hard to beat.
- Use fresh herbs in the marinade for the best results and brighter flavors.
- Store leftovers in the fridge for up to 3 days and reheat gently to keep the shrimp tender.
Why You’ll Adore This Sausage and Shrimp Kabobs
Explosive Flavor in Every Bite: Imagine the sizzle of Sausage and Shrimp Kabobs hitting the grill—that’s when the magic happens. The smoky andouille sausage infuses the tender shrimp with a spicy kick, while veggies add crunch and freshness. It’s a crowd-pleaser that feels gourmet but couldn’t be simpler.
Quick and Effortless Prep: Here’s the thing: I know life gets hectic, so these kabobs are designed for speed. You can have them threaded and grilling in about 15 minutes, leaving more time to enjoy with loved ones. No fancy equipment needed—just skewers and your grill or oven.
Healthy Yet Indulgent: These Sausage and Shrimp Kabobs pack protein without the guilt, thanks to lean shrimp and veggie-loaded skewers. They’re low-carb friendly too, but don’t skimp on the marinade; it ties everything together beautifully. You’ll feel good serving this at any meal.
Versatile for Any Occasion: Whether it’s a backyard bash or a cozy date night, Sausage and Shrimp Kabobs fit right in. I’ve served them at parties with dipping sauces for fun, and they’re always the star. Let’s be honest, who can resist grilled seafood and sausage?
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Essential Ingredients for Sausage and Shrimp Kabobs
Large Shrimp: Fresh or thawed large shrimp are the star here, providing that sweet, succulent bite that pairs perfectly with the sausage. I always peel and devein them myself for the best texture, but pre-peeled works in a pinch. In these Sausage and Shrimp Kabobs, they cook quickly, staying juicy and tender without overdoing it.
Andouille Sausage: This smoky, spicy sausage adds a Cajun flair that’s unbeatable on the grill. Slice it into thick rounds for easy skewering and even cooking. What I find interesting is how it releases flavorful fats that baste the other ingredients as the Sausage and Shrimp Kabobs grill.
Bell Peppers and Onions: Colorful bell peppers and red onions bring sweetness and crunch to balance the richness. Chop them into uniform chunks so everything cooks evenly. They’re essential for making your Sausage and Shrimp Kabobs visually stunning and packed with nutrients.
How to Make Sausage and Shrimp Kabobs
Prepare the Marinade and Ingredients
Start by whisking together olive oil, minced garlic, lemon juice, paprika, oregano, salt, and pepper in a bowl—this simple marinade is the key to flavorful Sausage and Shrimp Kabobs. Toss the peeled shrimp, sliced sausage, chopped bell peppers, and onions in the mixture, letting it sit for 10-15 minutes to absorb those zesty notes. I like to use a zip-top bag for easy marinating; it saves on cleanup too. Once everything’s coated, you’re set for skewering. Remember, don’t marinate too long, or the lemon might start “cooking” the shrimp like in ceviche.
Skewer and Preheat the Grill
Now, thread the marinated shrimp, sausage pieces, peppers, and onions onto soaked wooden skewers or metal ones—alternate them for the best flavor distribution in your Sausage and Shrimp Kabobs. Preheat your grill to medium-high heat, around 400°F, brushing the grates with oil to prevent sticking. The aroma as they sizzle will have your mouth watering in no time. If using an oven, broil on high for a similar char. This step takes about 5 minutes and ensures even cooking.
Grill to Perfection and Serve
Place the skewers on the hot grill, turning every 2-3 minutes for even browning—aim for 8-10 minutes total until the shrimp turn pink and opaque. Keep an eye on the Sausage and Shrimp Kabobs; overcooking makes the shrimp tough, which nobody wants. Brush with extra marinade midway for glossy results. Once done, let them rest a minute off the heat. Serve hot with lemon wedges for a fresh squeeze—pure bliss!
For more skewer inspiration, try our garlic parmesan chicken skewers.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 lb andouille sausage, sliced into 1-inch rounds
- 2 bell peppers (red and green), cut into 1-inch pieces
- 1 large red onion, cut into wedges
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- Wooden or metal skewers
- Lemon wedges for serving
Sausage and Shrimp Kabobs Instructions
- In a large bowl, combine olive oil, minced garlic, lemon juice, paprika, oregano, salt, and pepper to make the marinade.
- Add shrimp, sausage slices, bell peppers, and onion wedges to the bowl; toss to coat evenly and let marinate for 10-15 minutes.
- Preheat grill to medium-high heat (400°F). Thread ingredients alternately onto skewers.
- Grill skewers for 8-10 minutes, turning occasionally, until shrimp are pink and veggies are charred.
- Remove from grill, squeeze with lemon, and serve immediately.
Pro Tips for the Best Sausage and Shrimp Kabobs
Soak Wooden Skewers: If using wooden ones, soak in water for 30 minutes to prevent burning on the grill.
Don’t Overcrowd: Leave space between pieces on the skewers for even cooking and better char marks.
Check Shrimp Doneness: Shrimp curl into a “C” when perfectly cooked—avoid a tight “O” which means they’re overdone.
You Must Know
- Sausage and shrimp kabobs are best enjoyed fresh off the grill for maximum juiciness.
- This recipe serves 4 as a main dish; double for larger crowds.
- Choose fresh shrimp with a slight bend; frozen works but thaw fully first.
- The marinade can be made ahead and stored in the fridge for up to 2 days.
How to Store Sausage and Shrimp Kabobs
Let your Sausage and Shrimp Kabobs cool completely before storing them in an airtight container in the fridge, where they’ll keep for up to 3 days. For longer storage, freeze the skewers (without lemon) for up to 2 months, then thaw overnight in the fridge. Reheat gently on the grill or in a skillet over low heat to avoid drying out the shrimp—microwaving works in a pinch but isn’t ideal for texture.
Customizing Your Sausage and Shrimp Kabobs
Feel free to swap the andouille for milder Italian sausage or turkey sausage if you prefer less spice in your Sausage and Shrimp Kabobs. Add zucchini or cherry tomatoes for extra veggies, or try a teriyaki marinade for an Asian twist. If you’re vegetarian, sub in plant-based sausage and tofu—I’ve done it and it still rocks! For a spicy kick, include jalapeños. Check out our Thai satay chicken with peanut sauce for marinade ideas.
What to Serve with Sausage and Shrimp Kabobs
Pair these kabobs with a fresh green salad tossed with vinaigrette for a light contrast, or go hearty with grilled corn on the cob slathered in butter. Rice pilaf or couscous soaks up the juices beautifully, and don’t forget crusty bread for mopping up any extra marinade. For drinks, a crisp white wine like Sauvignon Blanc or iced tea with lemon keeps it refreshing—perfect for summer vibes.
Sausage and Shrimp Kabobs
These Sausage and Shrimp Kabobs are packed with flavor and super easy! They are the perfect way to make dinner on the grill when you are busy yet these skewers are fancy enough to serve at your next BBQ!
Timing
Recipe Details
Ingredients
- 01 12 oz smoked sausage rope
- 02 12 oz shrimp (jumbo, tail-on, peeled and deveined)
- 03 2 tsp olive oil
- 04 2 Tbsp Barbecue Seasoning
Instructions
Preheat grill to 350 degrees F. Make sure grill grates are clean.
Cut sausage into about 1'' slices, the same thickness as the shrimp.
Pat shrimp dry with paper towels. Place shrimp in bowl. Add sausage, olive oil and Barbecue Seasoning, toss to combine.
Tuck the sausage slices in the "C" curve of the shrimp and then thread them onto skewers.
Grill over medium-high heat for about 3 minutes, flip and grill until shrimp are opaque and cooked through. Serve immediately.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Sausage and Shrimp Kabobs
Can I make Sausage and Shrimp Kabobs ahead of time?
Absolutely, you can marinate the ingredients up to 24 hours in advance and store them in the fridge. Just skewer right before grilling to keep everything fresh. This actually enhances the flavors in your Sausage and Shrimp Kabobs.
How long does Sausage and Shrimp Kabobs last in the fridge?
Cooked Sausage and Shrimp Kabobs will stay good for 3-4 days when stored properly in an airtight container. Avoid leaving them out at room temp for more than 2 hours. Reheat to an internal temp of 165°F for safety.
Can I bake Sausage and Shrimp Kabobs in the oven?
Yes, preheat to 425°F and bake on a sheet pan for 10-12 minutes, flipping halfway. It’s a great indoor alternative when grilling isn’t possible. Broiling for the last 2 minutes adds that charred finish.
Are Sausage and Shrimp Kabobs gluten-free?
Most definitely, as long as your sausage is gluten-free—which many are. These Sausage and Shrimp Kabobs use simple ingredients without wheat, making them naturally GF. Double-check labels for hidden additives.
What if I don’t have a grill?
No worries; use a grill pan on the stovetop over medium-high heat for similar results. Or, as mentioned, the oven method works well. The key is high heat for that seared exterior.
Can I use frozen shrimp for Sausage and Shrimp Kabobs?
Sure, just thaw them completely in cold water or the fridge first, then pat dry to avoid watery kabobs. Sausage and Shrimp Kabobs turn out just as tasty this way, and it’s convenient for meal prep.
Is this recipe kid-friendly?
Tweaking for milder flavors by using sweet sausage makes it a hit with kids. The fun skewer presentation often wins them over too.
How spicy are Sausage and Shrimp Kabobs?
With andouille, they’re moderately spicy, but you control the heat by choosing milder sausage or adding less paprika. Taste the marinade and adjust—it’s all about your preference.
Final Thoughts
These Sausage and Shrimp Kabobs have become a staple in my summer rotation, blending ease with incredible taste that keeps everyone happy. From the first sizzle to the last bite, they’re a joy to make and share. Give this recipe a whirl this weekend—you’ll be hooked, I promise! If you try it, let me know how your Sausage and Shrimp Kabobs turn out.
