You must try these shrimp kabobs on the grill! Juicy shrimp are based with a garlic butter sauce and grilled with corn, beef sausage and potatoes. This shrimp boil kabob is perfect for grilling season, fun to prepare and oozing with flavor.
Grilling season is year round, make these shrimp kabobs for a weeknight meal or serve these up at your next BBQ. If you love shrimp or seafood boils, you must try this kabob version.
WHY YOU'LL LOVE THESE SHRIMP KABOBS ON THE GRILL
Versatile. If you are tired of preparing the same meals, this recipe is perfect when you are in need of a 'different' recipe.
Customizable. Make the garlic butter sauce and pair your favorite items on the kabobs, adding scallops, chicken or veggies are perfect add-ons.
Quick and easy recipe. The kabobs are grilled and ready in under 15 minutes. We will par-cook the potatoes so this recipe can be ready in under 30 minutes!
If you like seafood or shrimp boils, grab your favorite ingredients. The garlic butter sauce pairs well with vegetables, starches and any seafood or shellfish.
- Shrimp. Peeled, deveined with the tail is best. Fresh shrimp is best also.
- Sausage. Beef sausage is used in this recipe. Use what you have on hand!
- Potatoes. Small potatoes work best so the cooking time is short. If you have larger potatoes, be sure to slice them into small chunks.
- Corn. Fresh is best as it won't release a lot of moisture if you purchase frozen. We will slice these into smaller rounds to add to the skewers.
Garlic Butter Sauce
- Butter. Unsalted is best. When adding your cajun seasoning, it will more than likely have salt.
- Garlic. Freshly chopped, garlic paste or garlic powder works.
- Parsley. Fresh is used in this recipe but dried works as well.
- Red Pepper Flakes. Optional but adds a nice kick if you are in to spice.
- Cajun Seasoning. A few of my favorite brands are Cajun Nation, Old Bay Seasoning.
HOW TO PREPARE SHRIMP KABOBS ON THE GRILL
It is important to note, prepping the ingredients for this recipe results in shorter cooking time. With that said, start with boiling water in a sauce pot for the potatoes.
If you are using larger potatoes, be sure to slice them into smaller, more bite-sized pieces. We are par-cooking the potatoes so they will need to boil no longer than 8-10 minutes. The potatoes do not need to be fork tender yet, they will continue to cook once placed on the grill.
Finally, place the clean potatoes into the boiling water and boil for about 8 minutes.
Prepare Additional Ingredients
While the potatoes boil, prepare the additional ingredients. Peel the shrimp if necessary, and keep the tail. Keeping the tail helps to secure the shrimp the kabob. Next, slice the sausage and corn into smaller, more edible pieces (refer to the images attached below).
Keep in mind, you are preparing these items to be skewed so be certain to measure accordingly.
Prepare the garlic butter sauce by placing ingredients into an oven safe dish. In this recipe, I have a small cast iron skillet that works perfectly for placing on the grill. This makes for easy prep, the butter will simmer while the kabobs are cooking, we will also use this sauce to base the shrimp kabobs!
How to Skew Shrimp Kabobs for the Grill
This step is probably most important. Since you are grilling kabobs on the grill with a wooden stick, it is very important to soak the skewers first. Simply locate a large pan or dish shallow enough to hold 3-5 inches of water.
Next, place the skewers into the dish and allow them to soak for at least 30 minutes. The longer the skewers can soak, the better. This ensures the skewers do not burn at a rapid pace before the shrimp, potatoes and corn are cooked through.
After allowing the skewers to soak, simply place a potato, corn, shrimp and sausage onto the kabob and repeat the steps until all the skewers are filled and ready for grilling. Place shrimp kabobs into a dish and head out to your designated grilling space, it is time to grill!
Prep your Grill & Cook
If you are preparing these shrimp kabobs on the grill, make sure to prep your gas or charcoal grill (you can use a smoker too, yum)!
The heat should be around 350-400 degrees. Keep the lid on to trap the heat and when we are ready to grill, we will simply place the kabobs on the grill.
Now, place the skewers onto the grill, add the oven safe dish with butter sauce on the grill and cover. Be sure to use a kitchen grade sauce brush and every 5-6 minutes, base the kabobs with the garlic butter sauce.
Continue these steps being sure to turn the shrimp kabobs on both sides to make sure the ingredients cook evenly.
TIPS AND TRICKS
- Soak the skewers. As mentioned above, this will ensure the skewers do not burn quickly. You will need ample time to grill the shrimp kabobs, soaking the wooden skewers gives more time for grilling! If using metal skewers, skip this tip!
- Fresh Shrimp. Using fresh works best in this instance, the shrimp are raw and will take time to cook, allowing the other ingredients to cook as well.
- Tail on shrimp. I found that leaving the tail on allows the shrimp to be a bit more secure when placing on the skewers.
- When are shrimp cooked through? Carefully monitor the shrimp and watch them curve and plump as they cook. The shrimp are cooked through when they are almost firm to touch. A good rule-of-thumb is to ball your hand into a fist, touch the portion of your hand by your thumb and pointer finger. If the shrimp texture is similar to this, your shrimp are done. Noticing the color change is helpful as well, if the shrimp are no longer grey, are pink or even white, they are ready to consume.
- Don't forget the lemons! It's no secret that lemon juice pairs well with seafood. Be sure to add lemon slices on the kabobs and/or serve them as garish for a delicious tangy drizzle over the kabobs.
- Add more protein. Scallops, chicken and even oysters would pair well with these seafood boil style skewers.
- Butter Sauce. Get creative and add more ingredients to the butter sauce. Add onions, peppers, soy sauce or more seasonings to kick-it-up a notch!
- Add veggies. Add your favorite veggies to the grilled shrimp kabobs. Onions, mushrooms and broccoli would pair great with these seafood boil style kabobs.
HOW TO STORE LEFTOVERS
Store leftovers in an airtight container. This lasts 3-5 days when refrigerated properly. The integrity will lessen after three days. When serving, be warm in a microwave and cover with a damp paper towel. This will steam the shrimp kabobs and result in great flavor and texture.
CAN I PREPARE THIS RECIPE IN ADVANCE?
This recipe works best if prepared ahead of time. With that said, you can prepare the shrimp kabobs for the grill, place the butter sauce onto the kabobs and allow them to marinate, it will deepen the flavor!
WHAT CAN I SERVE GRILLED SHRIMP KABOBS WITH?
This pasta al salmone is a bit more hearty but will leave you and your guests full and happy.
WHAT SHRIMP WORKS BEST FOR KABOBS?
Fresh is best, frozen will not cook evenly. Using medium to larger sized shrimp are suggested as the shrimp will reduce in size during grilling phase.
Also, make certain the shrimp are peeled and deveined with the tail on. This ensures the shrimp are secure to the kabobs and will not fall off.
HOW TO KEEP SHRIMP FROM STICKING TO SKEWERS
As mentioned above, soaking the wooden skewers helps to the shrimp to not adhere to the kabobs. Be sure to soak the skewers at least 30 minutes before grilling.
Also, pat the shrimp dry thoroughly before grilling.
I HOPE YOU ENJOY THIS TUNA PASTA SALAD RECIPE!
Shrimp Kabobs On The Grill
- 1 Gas or Charcoal Grill
- 1 Kitchen Grade Brush
- 1 Shallow Dish for soaking skewers
- 1 Baking Dish to place uncooked/cooked shrimp kabobs on
- 1 Oven Safe Small Sauce Pot or Pan to cook garlic butter sauce
- 10 Wooden Skewers
- 1.5 lbs Medium to Large Sized Shrimp Peeled, deveined, tail on
- 1 lb Small Russet Potatoes
- 12 oz Beef Sausage optional
- 2 Ears of Corn sliced in small rounds
- 1 large Lemon
Garlic Butter Sauce
- 1 stick Unsalted Butter
- 6 cloves Garlic roughly chopped
- ¼ cup Curly Parsley
- 2 tablespoon Cajun Seasoning
- 1 tsp Red Pepper Flakes optional
- 1 tablespoon Fresh Lemon Juice
- Begin with boiling water in a sauce pot for the potatoes. If you are using larger potatoes, be sure to slice them into smaller, more bite-sized pieces.
- If you are preparing these shrimp kabobs on the grill, make sure to prep your gas or charcoal grill (you can use a smoker too, yum)!
- The heat should be around 350-400 degrees. Keep the lid on to trap the heat and when we are ready to grill, we will simply place the kabobs on the grill.
- Par-cook the potatoes no longer than 8-10 minutes. They will continue to cook once placed on the grill.
- Peel the shrimp if necessary, and keep the tail.
- Slice the sausage and corn into smaller, more edible pieces (refer to the images attached).
- Prepare the garlic butter sauce by placing ingredients into an oven safe dish.
- After allowing the skewers to soak (see blog notes for further details), simply place a potato, corn, shrimp and sausage onto the kabob and repeat the steps until all the skewers are filled and ready for grilling.
- Place shrimp kabobs into a dish and head out to your designated grilling space, it is time to grill!
- Place the skewers onto the grill, add the oven safe dish with garlic butter sauce on the grill and cover.
- Be sure to use a kitchen grade sauce brush and every 5-6 minutes, base the kabobs with the garlic butter sauce.
- Continue these steps being sure to turn the shrimp kabobs on both sides to make sure the ingredients cook evenly.