Zesty, smoky shrimp boil skewers loaded with tender shrimp, corn, and sausage—bold flavors perfect for summer grilling or outdoor gatherings.
Ingredients You’ll Need
What makes Shrimp Boil Skewers so delightful is how every ingredient plays its own special role, while remaining simple and super accessible. Don’t skip any part; each bite brings a color, texture, or burst of flavor that makes this recipe a true crowd-pleaser!
- Shrimp: Large, peeled, and deveined shrimp cook quickly and soak up that luscious garlic butter, becoming juicy and tender on the grill.
- Smoked sausage: Slices of bold, smoky sausage add a savory, meaty backbone that pairs beautifully with seafood.
- Baby potatoes: These boil up creamy and soft, adding heartiness and balance to every skewer.
- Corn on the cob: Cut into rounds, corn provides a touch of sweetness and that iconic shrimp boil vibe that everyone loves.
- Butter (melted): Acts as a rich base for the seasoning, ensuring every bite is decadent.
- Garlic: Fresh minced garlic infuses the butter with an aromatic zing that’s simply irresistible.
- Old Bay seasoning: The classic seafood spice blend—it’s essential for that signature flavor.
- Salt and pepper: Crucial for rounding out all the flavors. Taste and adjust as you go!
- Olive oil: Keeps everything from sticking to the grill and adds a hint of richness.
- Lemon wedges: A bright squeeze just before serving brings the whole dish to life.
- Fresh parsley (optional): A sprinkle of green for a fresh finish and visual flair.
- Skewers (soaked if wooden): Soaking prevents burning and keeps everything safely together while grilling.
How to Make Shrimp Boil Skewers
Step 1: Pre-cook the Baby Potatoes
Start by boiling your baby potatoes in salted water for about 10 to 12 minutes. You want them just fork-tender—not falling apart. Par-cooking them gives you that creamy, fluffy inside and ensures they’ll finish perfectly on the grill alongside everything else.
Step 2: Prepare the Garlic Butter Mixture
While the potatoes cool a bit, mix together your melted butter, minced garlic, Old Bay seasoning, and a good pinch of salt and pepper. This garlicky, seasoned butter is the secret to those signature Shrimp Boil Skewers flavors, coating everything in a rich, savory bath that clings through grilling.
Step 3: Preheat and Oil Your Grill
Heat your grill or grill pan to medium-high and oil the grates lightly with olive oil. This step helps get those perfect charry grill marks, and ensures your skewers won’t stick when it’s showtime.
Step 4: Thread the Skewers
Onto each skewer, alternate shrimp, sausage, the par-cooked potatoes, and rounds of corn. The order isn’t set in stone—just try to keep things balanced for even cooking and an irresistible look.
Step 5: Brush with Garlic Butter
Lay the assembled skewers on a tray and brush them generously with your seasoned garlic butter. This ensures every ingredient is well-coated and ready to soak up all the grill’s smoky heat.
Step 6: Grill the Skewers
Grill each skewer for 2 to 3 minutes on each side, basting once more with the remaining garlic butter. Shrimp should be just opaque and everything else should start gaining beautiful golden edges. The aroma alone will have you counting down the seconds!
Step 7: Garnish and Serve
Sprinkle your hot Shrimp Boil Skewers with freshly chopped parsley for a pop of green, and serve right away with lemon wedges on the side. The zesty squeeze of lemon at the table brings all that buttery, spicy goodness together.
How to Serve Shrimp Boil Skewers
Garnishes
The finishing touches are key: a shower of freshly chopped parsley over your Shrimp Boil Skewers gives that fresh, inviting look, and a squeeze of lemon at the table really wakes up all the flavors. If you’re feeling adventurous, a dash of extra Old Bay or a light drizzle of melted butter never hurts.
Side Dishes
These skewers already pack a hearty punch, but a few thoughtful sides lift the meal to next-level comfort. Think a big, summery green salad, crusty bread to soak up juices, or something tangy like coleslaw. All of these complement the Shrimp Boil Skewers without overpowering the star flavors.
Creative Ways to Present
For a real wow-factor, try piling your Shrimp Boil Skewers on a wooden board lined with parchment, nestled among extra lemon wedges and a sprinkling of fresh herbs. Mini mason jars of spicy dipping sauce or melted butter make it party-ready. Or, serve atop a bed of greens for a playful, picnic-style twist.
Make Ahead and Storage
Storing Leftovers
Have some extra Shrimp Boil Skewers? Simply slide everything off the skewers and store in an airtight container in the fridge. They’ll keep deliciously for up to 3 days—though good luck having any left after your first round!
Freezing
If you need to freeze, it’s best to do so before grilling: assemble the raw skewers and freeze flat on a tray, then transfer to a freezer bag. Thaw fully in the fridge before grilling as usual. Grilled leftovers aren’t ideal after freezing, as shrimp and potatoes can lose some texture.
Reheating
To reheat, arrange the skewered (or de-skewered) mix on a foil-lined baking sheet and warm in a 350°F oven until heated through. For the best texture, avoid microwaving—shrimp can overcook quickly.
FAQs
Can I use frozen shrimp?
Absolutely! Just be sure to fully thaw and pat dry your shrimp before threading them onto the skewers, so they grill up perfectly and absorb all that buttery flavor.
What kind of sausage works best?
Any fully cooked smoked sausage works beautifully—Andouille adds a spicy kick, kielbasa brings subtle smokiness, and even turkey sausage is great for a lighter twist.
Can I cook Shrimp Boil Skewers in the oven?
Yes! Line a baking sheet with foil and cook under the broiler, turning once, until the shrimp are opaque and slightly charred, about 5–6 minutes total. Keep a close eye to avoid overcooking.
Are there vegetarian alternatives?
You can swap in extra veggies like bell peppers and mushrooms for the sausage and shrimp, bumping up the Old Bay and adding some smoked paprika for that signature flavor.
How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading your ingredients—this does wonders to keep them from burning or splintering while grilling.
Final Thoughts
If you’re hoping to bring a little Southern-style celebration to your table, Shrimp Boil Skewers are truly irresistible. They’re casual, festive, bursting with flavor, and so easy to make—even on a busy weeknight. Gather your loved ones and let the good times roll, one skewer at a time!
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Shrimp Boil Skewers Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Zesty, smoky shrimp boil skewers loaded with tender shrimp, corn, and sausage—bold flavors perfect for summer grilling or outdoor gatherings.
Ingredients
Shrimp & Protein
- 1 lb large shrimp, peeled and deveined
- 8 oz smoked sausage, sliced into 1-inch pieces
Vegetables
- 1 lb baby potatoes
- 2 ears corn, cut into 1-inch rounds
Seasonings & Sauces
- 3 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil
To Serve
- Lemon wedges, for serving
- Fresh parsley, chopped (optional)
- Skewers, soaked if wooden
Instructions
- Boil the Potatoes: Place the baby potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes, until just fork-tender. Drain and set aside.
- Make Garlic Butter: In a small bowl, stir together melted butter, minced garlic, Old Bay seasoning, salt, and pepper until well combined.
- Preheat the Grill: Preheat your grill or grill pan over medium-high heat. Lightly oil the grates with olive oil to prevent sticking.
- Assemble Skewers: Thread shrimp, sausage slices, cooked potatoes, and corn rounds onto the skewers, alternating ingredients for each skewer.
- Season the Skewers: Brush the assembled skewers generously with the garlic butter mixture, ensuring each piece is well coated.
- Grill the Skewers: Place the skewers on the preheated grill. Cook for 2-3 minutes per side, turning once and basting with any remaining garlic butter, until the shrimp are opaque and a light char appears.
- Serve: Remove the skewers from the grill. Sprinkle with chopped parsley if desired and serve immediately with lemon wedges for squeezing over top.
Notes
- If using wooden skewers, be sure to soak them in water for at least 30 minutes beforehand to prevent burning.
- For extra flavor, add a sprinkle of smoked paprika or cayenne to the garlic butter.
- You can par-cook the potatoes a day ahead to save time.
- Swap smoked sausage for andouille or turkey sausage, if preferred.
- Serve with a side of crusty bread or cool coleslaw for a full meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: American, Southern
Nutrition
- Serving Size: 1/4 of recipe (about 2 skewers)
- Calories: 320
- Sugar: 2g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 170mg