Sausage Shrimp Kabobs-Grill This Easy Recipe

Sausage and shrimp kabobs are an absolute game-changer for your next cookout, and I’m here to tell you why. There’s something undeniably satisfying about skewering vibrant ingredients and watching them transform over an open flame, and this particular combination hits all the right notes. People flock to sausage and shrimp kabobs because they offer the perfect marriage of smoky, savory sausage with the sweet, succulent bite of perfectly grilled shrimp. It’s a textural delight, a flavor explosion, and visually stunning all at once. What truly makes these sausage and shrimp kabobs special is their incredible versatility; you can customize the vegetables to your liking, toss them in a marinade that sings with your favorite spices, and serve them with a variety of delicious sides. Get ready to impress your friends and family with this easy yet incredibly flavorful dish!

Sausage and Shrimp Kabobs

Get ready to fire up the grill for some seriously delicious Sausage and Shrimp Kabobs! This recipe is a flavor explosion waiting to happen. The smoky, savory sausage pairs perfectly with the sweet, succulent shrimp, all coated in a zesty barbecue seasoning. These kabobs are incredibly easy to make, making them ideal for a weeknight meal or a backyard barbecue with friends and family. The beauty of kabobs is their versatility – you can easily customize them with your favorite vegetables. But for this recipe, we’re focusing on the star duo: sausage and shrimp, letting their natural flavors shine.

Ingredients:

Cooking Instructions

Now that you have all your ingredients gathered, let’s get cooking! The preparation is straightforward, and the cooking process is quick and rewarding.

1. Prepare the Sausage: First, take your smoked sausage rope and slice it into bite-sized pieces. Aim for pieces that are roughly 1-inch thick. This size is perfect for skewering alongside the shrimp and ensures they cook evenly. If your sausage is particularly large, you might want to slice it slightly thinner. I like to cut them into rounds, but you can also cut them into half-moons or even quarter rounds depending on your preference. The key is uniformity so they cook at the same rate. Place the sliced sausage into a medium-sized bowl.

2. Season the Sausage and Shrimp: Drizzle the 2 teaspoons of olive oil over the sausage in the bowl. Then, sprinkle the 2 tablespoons of barbecue seasoning generously over the sausage. Now, it’s time to add the shrimp. Add your prepared jumbo shrimp to the same bowl. Gently toss everything together until the sausage and shrimp are evenly coated with the olive oil and barbecue seasoning. Make sure each piece gets a good coating of that delicious seasoning! You want to ensure a nice crust forms on the grill. This step is crucial for building maximum flavor. If you’re not using tail-on shrimp, make sure they are indeed peeled and deveined.

3. Skewer the Kabobs: This is where the fun really begin extracts! If you are using wooden skewers, remember to soak them in water for at least 30 minutes before you start skewering. This prevents them from burning on the grill. Once soaked, thread the seasoned sausage pieces and the shrimp onto the skewers, alternating between the two. Try to place them close enough together so they don’t flop around too much, but not so close that they are crammed. This will help them cook more evenly and prevent them from falling off the skewer. I usually aim for about 3-4 pieces of sausage and 3-4 shrimp per skewer, but you can adjust this based on the size of your skewers and your appetite!

4. Preheat Your Grill: While you are assembling your kabobs, it’s the perfect time to preheat your grill. You want to get it to a medium-high heat, around 400-450 degrees Fahrenheit. A well-preheated grill is essential for achieving those beautiful grill marks and ensuring your kabobs cook quickly without getting soggy. If you’re using a gas grill, turn the burners to medium-high. If you’re using a charcoal grill, you’ll want to arrange your hot coals for direct, medium-high heat. You can test the heat by holding your hand a few inches above the grate – you should only be able to hold it there for about 3-4 seconds before it becomes too hot.

5. Grill the Kabobs: Once your grill is preheated and your kabobs are ready, carefully place them onto the hot grill grates. Grill the kabobs for approximately 3-4 minutes per side. You’ll want to keep a close eye on them, as shrimp cook very quickly. You’ll know they’re done when the shrimp turn opaque pink and the sausage has nice char marks and is heated through. Be careful not to overcook the shrimp, as they can become tough. Turn the kabobs using tongs to ensure even cooking on all sides. The barbecue seasoning will caramelize slightly, creating a wonderfully sticky and flavorful coating.

6. Rest and Serve: After grilling, remove the sausage and shrimp kabobs from the grill and let them rest for a minute or two on a clean platter. This allows the juices to redistribute, making them even more succulent. These kabobs are fantastic served on their own, or you can serve them over rice, with a side salad, or alongside your favorite barbecue sides like corn on the cob or coleslaw. The smoky, spicy flavors are incredibly satisfying, and the combination of textures is delightful. Enjoy every delicious bite of these easy and impressive kabobs!

Conclusion:

There you have it – a delicious and impressive Sausage and Shrimp Kabob recipe that’s perfect for any occasion, from a casual backyard barbecue to a more festive gathering. The beauty of these kabobs lies in their simplicity and incredible flavor combination. The savory sausage, sweet shrimp, and vibrant vegetables grill up to perfection, creating a dish that’s both satisfying and visually appealing. I’m confident you’ll love how easy they are to prepare and the burst of flavors they deliver with every bite.

For serving, these Sausage and Shrimp Kabobs are incredibly versatile. They’re fantastic on their own, but also pair wonderfully with a side of grilled corn on the cob, a fresh quinoa salad, or some fluffy rice. Don’t be afraid to get creative with your vegetable choices; bell peppers, onions, zucchini, and cherry tomatoes are all excellent additions. If you’re looking for a little heat, a pinch of red pepper flakes in the marinade or a drizzle of sriracha before serving can add a nice kick.

I truly encourage you to give these Sausage and Shrimp Kabobs a try. They’re a guaranteed crowd-pleaser and a fantastic way to enjoy the flavors of summer. Let me know how yours turn out!

Frequently Asked Questions:

What type of sausage works best for these kabobs?

For these kabobs, I find that a good quality smoked sausage, like kielbasa or andouille, works wonderfully. These sausages hold their shape well on the grill and add a fantastic savory depth to the dish. You can also experiment with Italian sausage, but be sure to remove the casings and break it into bite-sized pieces.

Can I prepare the kabobs ahead of time?

Absolutely! You can assemble the Sausage and Shrimp Kabobs up to a few hours in advance and store them covered in the refrigerator. This is a great way to save time on grilling day. Just be sure to marinate the shrimp for no more than 30 minutes to an hour before grilling, as prolonged marinating can make them mushy.

Sausage and Shrimp Kabobs

Smoky sausage and succulent shrimp grilled on skewers with a zesty barbecue seasoning.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
4 servings

Ingredients

• 12 oz smoked sausage rope
• 12 oz jumbo shrimp, tail-on, peeled and deveined
• 2 tsp olive oil
• 2 Tbsp Barbecue Seasoning
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. Step 1
   Slice the smoked sausage rope into 1-inch thick rounds.
2. Step 2
   In a bowl, toss the sausage, shrimp, red bell pepper, green bell pepper, and red onion with olive oil and barbecue seasoning until evenly coated.
3. Step 3
   Thread the seasoned ingredients onto skewers, alternating sausage, shrimp, and vegetables.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 8-12 minutes, turning occasionally, until the shrimp are pink and cooked through and the vegetables are tender-crisp.
6. Step 6
   Serve hot and enjoy.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.