Grilled Spicy Shrimp and Sausage Skewers will be the hit of your summer get together, or anytime you’ve got a craving for a spicy taste of the south. They cook in just a few minutes and will fly off the platter!
Jumbo shrimp (we’re talking HONKING) are rubbed with Cajun seasoning then skewered with spicy Andouille sausage and grilled for 3-4 minutes – TOTAL. It takes longer to assemble these skewers than it does to cook them!
The sweet shrimp with a smoky grilled char are the perfect contrast to the decadent, spicy sausage. I also made a super easy dipping sauce for the skewers which is just a combination of mayonnaise, lemon juice, and more Cajun seasoning. Even with the dipping sauce there’s still only six ingredients in this entire recipe.
Start by soaking 6-8 wooden skewers in water for at least 30 minutes to make sure they don’t catch fire on the grill. Trust me – do not skip this step!
Next you’ll need 1lb 16/20 count raw shrimp that have been peeled and deveined. The numbers on the outside of the bag – in this case 16/20 – indicate how many shrimp equal a pound. The lower the number the bigger the shrimp. Look for 16/20 or even lower to make sure the shrimp are big enough to wrap around the sausage.
Pat the shrimp dry with paper towels then toss in a big bowl with 1 Tablespoon Cajun seasoning (store bought or homemade – I like Emeril’s Essence) and 2 teaspoons extra virgin olive oil.Â
Next slice a 7oz Andouille sausage link to the same thickness as the shrimp. Andouille sausage is a smoked, spicy sausage that’s commonly found in Cajun and Creole cooking. If you want to keep the spice level down, swap the Andouille sausage for Kielbasa, a smoked sausage with no spiciness. I truly do love both.
Tuck a slice of sausage into the curve of a shrimp on a cutting board then skewer it with the soaked skewer. I fit three sausage/shrimp combos on each skewer.
Next, head on out to your grill that’s been preheating on high for at least 10 minutes. Turn the heat down to medium-high then spray both sides of each skewer with nonstick spray and slap it on the grill. Grill for 1-2 minutes a side, or until the shrimp are opaque then remove to a platter.
Tip:Â to get those dark (aka impressive!) grill lines on the sausages, press down on them with heat-proof grilling tongs while they’re grilling. If you hear a sizzle, you’re doing it right!
Arrange the skewers on a platter then serve with a creamy, spicy dipping sauce that’s just 1/3 cup mayonnaise mixed with 1 Tablespoon Cajun seasoning and 1 Tablespoon fresh lemon juice. Spicy Shrimp and Sausage Skewers are up!
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Spicy Shrimp and Sausage Skewers
Description
Spicy Shrimp and Sausage Skewers are spicy and savory - they'll fly off the platter!
Ingredients
- 1lb 16/20 count raw jumbo shrimp, peeled and deveined, tails left on
- 7oz Andouille sausage link (or Kielbasa if you want a mild sausage)
- 2 teaspoons extra virgin olive oil
- 2 Tablespoons Cajun seasoning, divided
- 1/3 cup mayonnaise
- 1 Tablespoon lemon juice
- 6-8 bamboo skewers
Directions
- Soak skewers in water for at least 30 minutes to prevent them from catching fire on the grill. Pat shrimp dry with paper towels then toss in a large bowl with oil and 1 Tablespoon Cajun seasoning. Slice Andouille sausage the same thickness as the shrimp then tuck sausage slices between the curve of the shrimp and skewer (I fit three shrimp and sausage slices on each skewer.)
- Combine mayonnaise, remaining Tablespoon Cajun seasoning, and lemon juice in a bowl then mix to combine. Store in refrigerator (can be done 1-2 days ahead of time.)
- Preheat grill over high heat for 10 minutes then turn heat down to medium-high. Spray both sides of skewers with nonstick spray then grill for 1-2 minutes per side or until shrimp are opaque and cooked through. Serve skewers with dipping sauce.
Notes
- I like Emeril's Essence recipe for homemade Cajun seasoning.
- Press down on sausages with heat proof tongs to get visible grill marks.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Leave the shrimp and sausage duos on the skewers if you’re only feeding a few, or slide ’em off then onto party picks if you need more to go around. I hope you enjoy these spicy surf and turf skewers!
Pat 06.23.2016
I made this tonight for company that came to dinner. OMG!! Totally amazingly delicious!! We will make this again and again! Thank you for posting the recipe!!
Kristin 06.24.2016
So glad to hear it, Pat! I really appreciate the feedback! :)
Robin 05.25.2016
Planning on making these for Memorial Day, do you think they would be ok overnight in the fridge & just grill them up Monday???
Thanks!!
Kristin 05.25.2016
Definitely!
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Ali 07.07.2015
http://justasmidgenoflove.blogspot.com/2015/07/shrimp-on-barbieoh-my.html
This recipe was a hit on the Fourth of July. Even the non-shrimp lovers declared it delicious. Thank you for the awesome recipe!
Pauline 07.06.2015
Looks wonderful! What would you suggest as a side dish? Many thanks!
Kristin 07.07.2015
I would cook some dirty rice (there’s a recipe coming up tomorrow for it, actually!) or roasted asparagus!
Danielle | The Creative Bite 07.05.2015
I was looking for an entree idea for the 4th of July that would satisfy our picky husbands and be something us girls would enjoy. These skewers were perfect seeing I could make them up the day before and everyone ended up loving them. Thanks for the great idea just in time for the 4th!
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Mary Ann 07.02.2015
I’m still lol’ing at “little chunker!” Ha! I was 8.5 lbs, my brother was 10, and my mom was DONE. She said she wasn’t pushing out a 12 pound baby.
Ryan @ Feed by Round Pond 07.02.2015
Congratulations on your new nephew!
I was actually planning on grilling shrimp on the grill for the 4th and needed to decide how I was going to prepare them – you’ve taken all of the guess work out. This plus grilled asparagus are going to make for an ideal 4th of July!
Jamie | The Kitchenarium 07.01.2015
Great idea! p.s. just noticed the updated photo of you in the sidebar with your long hair. Love it!
Staci 07.01.2015
These sound AMAZING! I can’t wait to try them out!
I also have a new nephew as of February. I live 2,000 miles away from him but I so enjoy getting pictures and videos of him from my mom and sister! Enjoy being near that sweet boy!!
Julie 07.01.2015
Congrats on your new nephew! He’s adorable!
Elizabeth Beil 07.01.2015
These are PERFECT for a an app or a main meal in our house!! I can’t wait to give them a go! Congratulations to your family on the new addition as well!
Dena 07.01.2015
Leaving for Florida tonight for 10 days and this went STRAIGHT to the dinner menu and knocked sloppy joes right off! Thank you!!!!
Meg P. 07.01.2015
I am totally adding this to my 4th of July menu!!! Thank you for the great recipe!
Meg 07.01.2015
I absolutely LOVE that pink necklace you have on! Where is it from? Congrats on the very cute new addition to the family!!
Anne 07.02.2015
I was going to ask about the necklace too! Please share, Kristin! :)
Kristin 07.02.2015
Thanks, ladies! It’s from Kate Spade.
Ellen @ My Uncommon Everyday 07.01.2015
Aw your nephew is absolutely precious!
I love that you paired the leaner grilled shrimp with fattier, delicious andouille sausage – this looks so flavorful. What an awesome summer dish!