Sausage Shrimp Kabobs- Easy Grilled Flavor
Sausage and Shrimp Kabobs are the ultimate answer to those warm-weather cravings and the quintessential star of any backyard barbecue. There’s something inherently joyous about skewering vibrant ingredients and watching them sizzle over an open flame, and this particular combination elevates the classic kabob experience to an entirely new level. What is it about sausage and shrimp that just works? Perhaps it’s the delightful contrast in textures – the tender, succulent shrimp yielding to the slightly firmer, flavorful bite of the sausage. Or maybe it’s the way the smoky char from the grill infuses both proteins with an irresistible depth. We love these kabobs because they’re incredibly versatile, adaptable to your favorite marinades and vegetables, and they always disappear in a flash. Get ready to transform your grilling game with this incredibly satisfying recipe for Sausage and Shrimp Kabobs!
Ingredients:
Cooking Instructions
These sausage and shrimp kabobs are an absolute winner for any grilling occasion! They’re incredibly easy to put together, bursting with flavor, and they cook up so quickly. The smoky, savory sausage pairs perfectly with the sweet, succulent shrimp, all coated in a delicious barbecue seasoning. Plus, serving them on skewers makes them fun and convenient for outdoor gatherings. Let’s get cooking!
Before we start assembling our skewers, it’s a good idea to get your grilling setup ready. If you’re using a charcoal grill, get your coals going and wait until they’re covered in a light layer of ash, meaning they’re at the right temperature for medium-high heat. If you’re using a gas grill, preheat it to medium-high heat. Make sure your grill grates are clean to prevent any sticking. If you plan to soak wooden skewers (which I highly recommend to prevent burning), do this now. Submerge them in water for at least 30 minutes before you plan to thread your ingredients. Metal skewers don’t require soaking, so you can skip this step if you’re using those.
Preparing the Sausage and Shrimp
The first step in creating these amazing kabobs is to prepare your main ingredients. Take your 12 oz rope of smoked sausage and slice it into bite-sized pieces. I like to cut mine into about 1-inch thick rounds. This size is perfect for skewering and ensures it cooks evenly alongside the shrimp. If your sausage rope is particularly thick, you might consider cutting it slightly thinner.
Next, address your shrimp. You’ll need 12 oz of jumbo shrimp, which are already peeled and deveined with the tails still on. The tails add a nice visual appeal and make them easy to grab. Rinse the shrimp under cool water and pat them thoroughly dry with paper towels. This is a crucial step, especially if you want your seasoning to adhere properly and for the shrimp to get a nice sear on the grill. Moisture on the shrimp will steam them rather than grill them.
Assembling the Kabobs
Now comes the fun part: assembling the kabobs! Grab your soaked wooden skewers or your metal skewers. Start by threading the sausage pieces onto the skewers. Alternate them with the shrimp. You can go for a pattern, like sausage-shrimp-sausage-shrimp, or you can group them, like a few pieces of sausage followed by a few shrimp. Aim to have roughly equal amounts of sausage and shrimp on each skewer, making sure not to overcrowd them. Leave a little space between each piece so that the heat can circulate and cook everything evenly. You want to thread the shrimp through the thicker part of their body, avoiding the very tip of the tail, so they stay secure during cooking.
Once all your ingredients are threaded onto the skewers, it’s time to add the flavor. Drizzle the 2 tsp of olive oil over all the kabobs, ensuring they get a light coating. This helps the seasoning stick and adds a little extra richness and helps with browning. Then, sprinkle the 2 Tbsp of barbecue seasoning evenly over both sides of the kabobs. Gently press the seasoning into the sausage and shrimp to make sure it adheres well. You want a good, even coating of that delicious barbecue goodness.
Grilling to Perfection
With your kabobs prepped and seasoned, it’s time to head to the grill. Place the kabobs directly onto the preheated grill grates. Close the lid of your grill. You’ll want to cook these for about 8-12 minutes total, flipping them halfway through. The exact cooking time will depend on the heat of your grill and the size of your shrimp and sausage.
Keep an eye on them as they cook. The shrimp will turn pink and opaque, and the sausage will develop a nice char. About halfway through the cooking process, so around the 4-6 minute mark, use tongs to carefully flip the kabobs over to the other side. This ensures that both sides get nicely browned and cooked through. If you notice any flare-ups from dripping oil, move the kabobs to a cooler part of the grill until they subside.
Checking for Doneness
To check if your kabobs are ready, look for the shrimp. They should be completely pink and opaque. If you cut into one, the inside should no longer be translucent. The sausage should be heated through with a nice, slightly charred exterior. The barbecue seasoning will have caramelized a bit, creating a delightful crust. Once they look and feel cooked through, carefully remove the kabobs from the grill using your tongs.
Let the sausage and shrimp kabobs rest for a minute or two on a platter before serving. This allows the juices to redistribute, making them even more tender and flavorful. These are fantastic served on their own, or you can accompany them with your favorite grilled vegetables, rice, or a fresh salad. Enjoy these simple, yet incredibly satisfying, sausage and shrimp kabobs!
Conclusion:
I hope you’re feeling inspired to fire up the grill and whip up these delicious Sausage and Shrimp Kabobs! This recipe is truly fantastic because it offers a perfect harmony of savory sausage and succulent shrimp, infused with vibrant flavors from a simple yet effective marinade. It’s incredibly versatile, making it ideal for a quick weeknight dinner or a show-stopping centerpiece for your next backyard barbecue. The hands-on grilling experience adds to the fun, and the resulting dish is always a crowd-pleaser.
These kabobs are wonderfully adaptable. Feel free to experiment with different types of sausage, like spicy beef chorizo or sweet Italian sausage. For the shrimp, larger prawns work beautifully. Don’t hesitate to add your favorite colorful vegetables to the skewers – bell peppers, onions, zucchini, cherry tomatoes, and even chunks of pineapple all grill up wonderfully alongside the protein. Serve these Sausage and Shrimp Kabobs with a side of fluffy rice, a fresh green salad, or grilled corn on the cob for a complete and satisfying meal. I highly encourage you to give this recipe a try; you won’t be disappointed!
Frequently Asked Questions:
Can I make these kabobs ahead of time?
Absolutely! You can prepare the kabobs a few hours in advance. Thread the sausage, shrimp, and vegetables onto the skewers, cover them tightly, and refrigerate. This allows the marinade to work its magic. Just bring them to room temperature for about 15-20 minutes before grilling for optimal cooking.
What kind of wood or charcoal is best for grilling these kabobs?
Both charcoal and gas grills work well for these Sausage and Shrimp Kabobs. If using charcoal, a medium-high heat is ideal. For gas grills, preheat to medium-high. If you enjoy a smoky flavor, consider adding wood chips like mesquite or hickory to your charcoal grill or a smoker box on a gas grill.
How do I prevent the shrimp from overcooking?
Shrimp cook very quickly! The key is to add them to the grill when the sausage and firmer vegetables are almost cooked through. Shrimp only need a few minutes per side, just until they turn pink and opaque. Keep a close eye on them, and remove the kabobs from the heat as soon as they’re perfectly done to avoid toughness.
Sausage and Shrimp Kabobs
Flavorful kabobs featuring smoked sausage and jumbo shrimp, seasoned with a zesty barbecue blend.
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 large bell pepper (any color), cut into 1-inch pieces
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1 red onion, cut into 1-inch pieces
Instructions
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Step 1
Cut the smoked sausage rope into 1-inch thick rounds. -
Step 2
In a medium bowl, toss the sausage, shrimp, bell pepper, and red onion with olive oil and barbecue seasoning until evenly coated. -
Step 3
Thread the seasoned sausage, shrimp, and vegetables alternately onto skewers. -
Step 4
Preheat grill to medium-high heat. -
Step 5
Grill the kabobs for 8-10 minutes, turning occasionally, until the shrimp are pink and cooked through and the sausage is heated and slightly charred. -
Step 6
Serve hot.
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.
