Sausage Shrimp Kabobs Grilled Perfection
Sausage and shrimp kabobs are an absolute summer sensation, and for good reason! This dish brings together the best of both worlds: the savory, smoky goodness of perfectly grilled sausage and the sweet, succulent tenderness of plump shrimp. It’s the kind of meal that instantly transports you to backyard BBQs and al fresco dining. People adore these sausage and shrimp kabobs because they offer a fantastic flavor explosion with every bite. The combination is surprisingly harmonious, with the rich sausage complementing the lighter seafood beautifully. What truly sets these kabobs apart is their inherent versatility and ease of preparation. You can customize them with your favorite vegetables, marinate them in a zesty blend, and the grilling process itself imbues them with that irresistible smoky char. Get ready to impress your friends and family with this crowd-pleasing favorite!
Sausage and Shrimp Kabobs
Get ready for a flavor explosion with these easy and incredibly delicious Sausage and Shrimp Kabobs! This recipe is perfect for a casual weeknight dinner, a backyard BBQ, or any occasion where you want something that’s both impressive and simple to make. The smoky, savory sausage pairs wonderfully with the sweet, succulent shrimp, and a bold barbecue seasoning brings everything together. Plus, cooking them on skewers makes for a fun presentation and even cooking. Let’s get started!
Ingredients:
Cooking Instructions
Preparation is Key
Before we even think about grilling, we need to get our ingredients prepped and ready. This is the most important step to ensure everything cooks evenly and beautifully. First, take your 12 oz rope of smoked sausage. You’ll want to slice this into bite-sized pieces, about 1-inch thick. Aim for consistency in your cuts so that each piece of sausage cooks at the same rate. If you’re using a precooked sausage like kielbasa or an andouille, this step is straightforward. If you’re using a raw sausage, make sure it’s fully cooked through on the grill.
Next, let’s talk about the star of the show: the shrimp. You’ll need 12 oz of jumbo shrimp. The recipe specifies tail-on, which is great for presentation and makes them easier to skewer. Make sure they are peeled and deveined. If you bought them frozen, thaw them completely before you begin extract. Pat the shrimp thoroughly dry with paper towels. This is a crucial step for getting a nice sear on the shrimp. Wet shrimp will steam rather than sear, and we want that lovely caramelized exterior.
Once your sausage and shrimp are prepped, it’s time to season them. In a medium bowl, combine the dried shrimp and sausage pieces. Drizzle them with 2 teaspoons of olive oil. The olive oil will help the seasoning adhere and also contribute to a nice char on the grill. Now, sprinkle the 2 tablespoons of barbecue seasoning all over the shrimp and sausage. Use your hands to gently toss everything together, ensuring each piece is evenly coated. You want to get that delicious smoky, sweet, and savory flavor all over every bite.
Assembling the Kabobs
Now for the fun part – assembling our kabobs! If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand. This prevents them from burning up on the grill. You can skip this step if you’re using metal skewers.
Thread the seasoned sausage and shrimp onto the skewers, alternating between the two. I like to put a piece of sausage, then a shrimp, then sausage, and so on. Don’t pack the ingredients too tightly on the skewers. Leave a little space between each piece. This allows the heat to circulate properly, ensuring everything cooks evenly and gets nicely caramelized on all sides. If you pack them too tightly, you’ll end up with some pieces that are cooked perfectly and others that are sadly undercooked or overcooked. Aim for a visually appealing arrangement that also promotes good cooking. You should be able to get several kabobs from the amount of sausage and shrimp we have.
Grilling to Perfection
Preheating the Grill
Before placing your beautiful kabobs on the grill, it’s essential to preheat your grill. You’ll want to aim for a medium-high heat. This means the grill should be hot enough to sear the food and create those lovely grill marks, but not so hot that it burns the outside before the inside is cooked. If you have a thermometer on your grill, aim for around 400-450 degrees Fahrenheit. If you don’t have a thermometer, you can test the heat by holding your hand about 4-5 inches above the grates. You should only be able to hold it there for about 3-4 seconds before it becomes uncomfortable. This indicates the perfect medium-high heat. Ensure your grill grates are clean and lightly oiled to prevent sticking. A quick brush with oil right before you put the kabobs on will do wonders.
Grilling the Kabobs
Once your grill is preheated and the grates are ready, it’s time to grill our sausage and shrimp kabobs. Carefully place the assembled kabobs on the hot grill grates. You’ll want to grill them for approximately 3-4 minutes per side. The exact time will depend on the thickness of your shrimp and sausage, and the actual temperature of your grill. Keep an eye on them!
As they cook, you’ll notice the shrimp will start to turn pink and opaque, and the sausage will develop a nice char. After about 3-4 minutes, carefully flip the kabobs using tongs. You’re looking for those beautiful grill marks. Continue to cook for another 3-4 minutes on the second side. At this point, the shrimp should be fully cooked through – firm, pink, and slightly curled. The sausage should be heated through and nicely browned. Be careful not to overcook the shrimp, as they can become rubbery.
For extra flavor and a beautiful glaze, you can brush on some of your favorite barbecue sauce during the last minute or two of grilling. This adds another layer of deliciousness. Just a light coating is usually enough, as the barbecue seasoning has already provided a fantastic base flavor.
Resting and Serving
Once your sausage and shrimp kabobs are perfectly grilled, remove them from the heat and let them rest for just a couple of minutes before serving. This allows the juices to redistribute, making them even more succulent.
Serve your Sausage and Shrimp Kabobs hot off the grill. They are incredibly versatile and pair wonderfully with a variety of sides. Think of a fresh green salad, grilled corn on the cob, roasted potatoes, or a simple rice pilaf. They are also fantastic served on their own as a delicious appetizer. Enjoy the incredible smoky, sweet, and savory flavors in every bite!
Conclusion:
There you have it – a delicious and remarkably simple recipe for Sausage and Shrimp Kabobs that’s sure to become a backyard favorite! The beauty of these kabobs lies in their versatility and the fantastic flavor combination. The savory sausage, plump shrimp, and vibrant vegetables, all kissed by the grill, create a harmonious bite that’s both satisfying and exciting. They are perfect for any casual gathering, a fun weeknight dinner, or even a more festive cookout. I love serving these with a big side of fluffy rice or a fresh, crisp salad. For an extra layer of flavor, consider drizzling a little lemon-herb marinade over the cooked kabobs just before serving.
Don’t be afraid to get creative with your vegetable choices! Bell peppers of all colors, red onions, zucchini, cherry tomatoes, and even chunks of pineapple work wonderfully. If you’re looking to switch up the protein, consider adding chicken sausage or even chunks of firm tofu for a vegetarian twist. The possibilities are truly endless, making these Sausage and Shrimp Kabobs a recipe you’ll want to revisit again and again. I truly encourage you to give this recipe a try – I’m confident you’ll be delighted with the results!
Frequently Asked Questions:
Can I prepare the kabobs ahead of time?
Absolutely! You can assemble the kabobs up to a few hours in advance and store them, covered, in the refrigerator. This makes grilling day a breeze. Just be sure to bring them closer to room temperature for about 15-20 minutes before grilling for more even cooking.
What kind of sausage is best for these kabobs?
Andouille sausage or kielbasa are excellent choices due to their robust flavor and ability to hold up well on the grill. However, feel free to experiment with your favorite pre-cooked sausage. The key is to use a sausage that is already cooked through so it just needs to heat up and brown on the grill.
How do I prevent the shrimp from overcooking?
Shrimp cook very quickly! The best way to avoid overcooked, rubbery shrimp is to add them to the kabobs during the last few minutes of grilling. They should turn pink and opaque when they are perfectly cooked.
Sausage and Shrimp Kabobs
Savory sausage and succulent shrimp grilled on skewers with a flavorful barbecue seasoning.
Ingredients
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12 oz smoked pork 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 green bell pepper, 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 pork sausage rope into 1-inch thick rounds. -
Step 2
Thread the sausage pieces, shrimp, red bell pepper, green bell pepper, and red onion onto skewers, alternating ingredients. -
Step 3
Brush the kabobs evenly with olive oil. -
Step 4
Generously sprinkle the Barbecue Seasoning over all sides of the kabobs. -
Step 5
Preheat grill to medium-high heat. -
Step 6
Grill the kabobs for 4-5 minutes per side, or until the shrimp is pink and cooked through and the sausage is heated and slightly charred.
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.
