Sausage and Shrimp Kabobs-Easy Grill Recipe
Sausage and shrimp kabobs are an absolute game-changer for any backyard barbecue or weeknight dinner, and I’m so excited to share this recipe with you! There’s just something incredibly satisfying about threading succulent shrimp and savory sausage onto skewers, transforming simple ingredients into a culinary masterpiece. People absolutely adore these sausage and shrimp kabobs because they deliver a dynamite combination of textures and flavors – the briny sweetness of the shrimp perfectly complements the smoky, slightly spicy notes of the sausage. It’s the kind of dish that instantly transports you to a summer evening, even if it’s just Tuesday. What truly sets these sausage and shrimp kabobs apart is their versatility; you can easily customize them with your favorite vegetables and a marinade that sings with your preferred flavor profile. Get ready to impress your taste buds and your guests with this effortless, yet incredibly delicious, meal!
Ingredients:
Instructions:
First things first, let’s get our ingredients prepped and ready for skewering. This is a crucial step for ensuring even cooking and beautiful presentation. Take your 12 oz of smoked sausage rope and slice it into bite-sized pieces, about 1-inch thick. You want these pieces to be substantial enough to skewer easily but not so large that they take forever to cook through. I like to aim for a consistent size so that each bite is just right.
Next up are our star shrimp! You’ll need 12 oz of jumbo shrimp. Make sure they’re already peeled and deveined, and most importantly, that they still have their tails on. Those tails not only add a lovely visual appeal but also provide a convenient handle for eating. Give your shrimp a quick rinse under cold water and then pat them thoroughly dry with a paper towel. This drying step is surprisingly important for allowing the seasoning to adhere properly and for achieving a nice sear on the shrimp.
Now, let’s bring our sausage and shrimp together with some flavor. In a medium bowl, combine the sliced smoked sausage and the dried shrimp. Drizzle in the 2 tsp of olive oil. The olive oil will act as a binder for our seasonings and help everything stick to the sausage and shrimp. Next, generously sprinkle in the 2 Tbsp of Barbecue Seasoning. Don’t be shy with this! It’s what’s going to give our kabobs that irresistible smoky, savory kick. Toss everything gently with your hands or a spatula until each piece of sausage and shrimp is evenly coated with the oil and seasoning. You want to see a nice, even distribution of the rub.
Assembling the Kabobs
This is where the fun really begin extracts! If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before you start. This prevents them from burning on the grill. Once soaked, you can begin extract threading your sausage and shrimp onto the skewers, alternating between the two. I like to put a piece of sausage, then a shrimp, then another piece of sausage, and so on. You can get creative with the pattern, but aim for a balanced distribution of both ingredients on each skewer. Try to skewer them through the thicker part of the sausage and the widest part of the shrimp to ensure they stay put during cooking. Don’t pack the ingredients too tightly; leave a little bit of space between them to allow heat to circulate and cook everything evenly. You should be able to get about 3-4 sausage pieces and 3-4 shrimp per skewer, depending on their size.
Grilling Perfection
We’re almost there! Preheat your grill to medium-high heat. You want the grill to be hot enough to get a nice sear on the sausage and shrimp, but not so hot that it burns them before they’re cooked through. Once the grill is ready, carefully place your assembled kabobs onto the hot grates. You’ll want to grill these for about 8-12 minutes total, flipping them about halfway through. Keep a close eye on them, as cooking times can vary depending on your grill and the size of your ingredients.
The Flip and Finish
About halfway through the cooking time, it’s time to flip those kabobs. Use a pair of tongs to carefully turn each skewer over. You should start to see some lovely grill marks forming on both the sausage and the shrimp. Continue grilling for another 4-6 minutes, or until the shrimp are pink and opaque, and the sausage is heated through and slightly caramelized. You can always check for doneness by gently pressing on a piece of shrimp; it should feel firm. The sausage should be heated through with a pleasant char.
Rest and Serve
Once your sausage and shrimp kabobs are beautifully cooked and have those enticing grill marks, carefully remove them from the grill. It’s a good idea to let them rest for just a couple of minutes on a clean platter before serving. This allows the juices to redistribute, making everything even more tender and delicious. Serve these hot off the grill as a fantastic appetizer or a light, flavorful main course. They pair wonderfully with a simple side salad or some grilled corn on the cob. Enjoy the incredible smoky, savory flavors of your homemade Sausage and Shrimp Kabobs!
Conclusion:
There you have it – a simple yet incredibly flavorful recipe for Sausage and Shrimp Kabobs that’s sure to become a backyard favorite! These kabobs are fantastic because they offer a perfect balance of smoky, savory sausage and succulent, sweet shrimp, all infused with your chosen marinade. The ease of preparation, coupled with the vibrant presentation, makes them ideal for any gathering, from casual weeknight dinners to lively weekend barbecues. I love how quickly they cook up, leaving you more time to enjoy with your guests.
For serving, these Sausage and Shrimp Kabobs are wonderfully versatile. They pair beautifully with a light, crisp salad, some grilled corn on the cob, or fluffy rice pilaf. Consider a side of your favorite dipping sauce, like a zesty remoulade or a garlicky aioli, for an extra burst of flavor. Don’t be afraid to experiment with variations! Swap out the shrimp for scallops or chunks of firm white fish. You can also add colorful vegetables like bell peppers, onions, and cherry tomatoes directly onto the skewers for a complete meal in every bite. I highly encourage you to give this recipe a try; I promise you won’t be disappointed!
Frequently Asked Questions:
Can I prepare the kabobs in advance?
Yes, absolutely! You can thread your Sausage and Shrimp Kabobs onto the skewers a few hours ahead of time. Cover them tightly with plastic wrap and store them in the refrigerator. This allows the flavors of the marinade to meld even further. Just be sure to cook them within 24 hours for optimal freshness.
What kind of sausage works best for these kabobs?
For these kabobs, a pre-cooked, smoked sausage like kielbasa or andouille is ideal. It’s already cooked, making it safe to grill quickly, and it adds a wonderful depth of flavor. Italian sausage, removed from its casing and formed into bite-sized pieces, also works well if you prefer a slightly different flavor profile.
Sausage and Shrimp Kabobs
A quick and flavorful recipe for sausage and shrimp kabobs, perfect for grilling.
Ingredients
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12 oz smoked sausage rope
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12 oz jumbo shrimp, tail-on, peeled and deveined
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2 tsp olive oil
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2 Tbsp Barbecue Seasoning
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1 red bell pepper, cut into 1-inch pieces
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1 yellow onion, cut into 1-inch pieces
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8 cherry tomatoes
Instructions
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Step 1
Cut the smoked sausage rope into 1-inch pieces. -
Step 2
In a bowl, combine the sausage, shrimp, bell pepper, onion, and cherry tomatoes. -
Step 3
Drizzle with olive oil and sprinkle with barbecue seasoning. Toss to coat evenly. -
Step 4
Thread the sausage, shrimp, and vegetables onto skewers, alternating ingredients. -
Step 5
Preheat grill to medium-high heat. -
Step 6
Grill kabobs for 8-10 minutes, turning occasionally, until shrimp is pink and cooked through and sausage is heated.
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.
