Shrimp Boil Skewers with Corn, Sausage, and Potatoes: The Ultimate Grilled Feast

Summer grilling just got a major upgrade with these Shrimp Boil Skewers with Corn, Sausage, and Potatoes! This dish takes all the beloved flavors of a classic shrimp boil—juicy shrimp, smoky sausage, sweet corn, and tender potatoes—and transforms them into easy-to-grill skewers. Perfect for backyard BBQs, family gatherings, or even a weeknight dinner, these skewers are packed with bold Cajun spices and finished with a luscious garlic-herb butter.

✔ Why You’ll Love This Recipe
✔ Ingredient Breakdown & Substitutions
✔ Step-by-Step Cooking Instructions
✔ Expert Tips for Perfect Skewers
✔ Serving Suggestions & Pairings
✔ Nutritional Info & Dietary Adjustments
✔ Frequently Asked Questions

Let’s dive in and make your next cookout unforgettable!

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Why You’ll Love Shrimp Boil Skewers with Corn, Sausage, and Potatoes

1. All the Flavors of a Shrimp Boil—Without the Mess!

Traditional shrimp boils are delicious but messy. These skewers keep everything neat while delivering the same mouthwatering taste.

2. Perfect for Grilling Season

No need to boil a giant pot—just thread, grill, and enjoy! The smoky char from the grill adds an extra layer of flavor.

3. Customizable Heat Level

Love spice? Load up on cayenne. Prefer mild? Adjust the Cajun butter to your taste.

4. Great for Feeding a Crowd

Skewers make portion control easy, and you can prep them ahead of time for stress-free entertaining.

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Ingredients for Shrimp Boil Skewers with Corn, Sausage, and Potatoes

For the Spicy Cajun Butter:

• 6 tbsp unsalted butter – The rich base for basting.
• 1 tbsp chili powder – Adds depth and warmth.
• 2 tsp smoked paprika – For a smoky, slightly sweet kick.
• 1 tsp garlic powder – Essential for that classic shrimp boil flavor.
• 1 tsp black pepper – Freshly ground is best.
• ½ tsp dried thyme & oregano – Herbal notes to balance the heat.
• ¼ tsp cayenne pepper – Adjust for spice preference.
• Pinch of red pepper flakes – Optional for extra heat.

For the Skewers:

• 1 lb baby potatoes (red or yellow) – Creamy and hearty.
• 1 lb large shrimp (peeled or unpeeled) – Juicy and succulent.
• 1 lb smoked andouille sausage – Spicy and smoky; sub with kielbasa if needed.
• 4 ears of corn, cut into chunks – Sweet and crisp.
• Salt & black pepper – To taste.
• ¼ cup chopped parsley – Fresh garnish.
• Lemon wedges – Brightens up the dish.

Substitutions & Variations:

• Vegetarian? Swap shrimp for extra potatoes, mushrooms, or tofu.
• Milder sausage? Use kielbasa or chicken sausage.
• No fresh corn? Canned or frozen corn works in a pinch.

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Step-by-Step Instructions for Perfect Shrimp Boil Skewers

Step 1: Make the Cajun Butter

1. Melt butter in a small saucepan over medium heat.
2. Stir in all spices (chili powder, paprika, garlic powder, etc.) and cook for 30-60 seconds until fragrant.
3. Remove from heat and set aside.

Step 2: Par-Cook the Potatoes

1. Boil baby potatoes in salted water for 7-8 minutes until slightly tender (they’ll finish cooking on the grill).
2. Drain and let cool slightly.

Step 3: Assemble the Skewers

1. Soak wooden skewers in water for 20 minutes to prevent burning.
2. Thread onto each skewer:
   • 3 shrimp
   • 3 sausage slices
   • 3 potatoes
   • 2 corn pieces

Step 4: Grill to Perfection

1. Preheat grill to medium-high (375°F-400°F).
2. Brush skewers generously with Cajun butter.
3. Grill for 4-5 minutes per side until shrimp are pink and corn is charred.

Step 5: Serve & Enjoy!

• Garnish with fresh parsley and lemon wedges.
• Serve with extra Cajun butter for dipping.

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The Ultimate Guide to Preparing Shrimp Boil Skewers

If you’re looking for a show-stopping dish that combines the bold flavors of a classic shrimp boil with the convenience of skewers, Shrimp Boil Skewers with Corn, Sausage, and Potatoes are the answer. This section will walk you through everything you need to know to prepare these delicious skewers, from selecting the best ingredients to mastering the grilling process.

Choosing the Right Ingredients

The key to perfect skewers starts with high-quality ingredients. Here’s what to look for:

• Shrimp: Opt for large (21/25 count) shrimp, preferably with the shell on for extra flavor. If using peeled shrimp, be careful not to overcook them.
• Sausage: Andouille sausage is traditional for its smoky, spicy kick, but kielbasa or chorizo work well too.
• Potatoes: Baby potatoes (red or yellow) hold their shape better than larger varieties. Par-boiling ensures they cook evenly on the grill.
• Corn: Fresh corn cut into 2-inch chunks adds sweetness and texture.

Prepping the Components

1. Par-Cook the Potatoes
   • Boil in salted water for 7-8 minutes until slightly tender.
   • Drain and let cool before skewering.
2. Prep the Shrimp
   • If using unpeeled shrimp, leave the tails on for presentation.
   • Pat dry to ensure they grill nicely.
3. Slice the Sausage
   • Cut into ½-inch thick rounds for even cooking.
4. Cut the Corn
   • Slice each ear into 4-6 pieces for easy skewering.

Assembling the Skewers

• Soak wooden skewers in water for 20 minutes to prevent burning.
• Alternate ingredients: 3 shrimp, 3 sausage slices, 3 potatoes, 2 corn pieces per skewer.
• Leave small gaps between items for even grilling.

Grilling to Perfection

• Preheat grill to medium-high (375°F-400°F).
• Brush skewers with Cajun butter (recipe in next section).
• Grill 4-5 minutes per side until shrimp are pink and corn is lightly charred.

Pro Tip: Baste with extra butter while grilling for maximum flavor!

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 Mastering the Cajun Butter Sauce

No Shrimp Boil Skewers with Corn, Sausage, and Potatoes are complete without a rich, spicy Cajun butter sauce. This section breaks down how to make this essential component and ways to customize it for different heat preferences.

Ingredients & Their Roles

• Butter (6 tbsp): The base—use unsalted for better control over seasoning.
• Chili powder (1 tbsp): Adds warmth without overwhelming heat.
• Smoked paprika (2 tsp): Provides a deep, smoky flavor.
• Garlic powder (1 tsp): Essential for that classic shrimp boil taste.
• Black pepper (1 tsp): Freshly ground is best.
• Dried thyme & oregano (½ tsp each): Herbal balance to the spice.
• Cayenne (¼ tsp) & red pepper flakes (pinch): Adjust for desired heat level.

Step-by-Step Preparation

1. Melt butter in a small saucepan over medium heat.
2. Stir in all spices and cook for 30-60 seconds until fragrant.
3. Remove from heat and let cool slightly before brushing onto skewers.

Customization Ideas

• Mild Version: Omit cayenne and reduce chili powder.
• Extra Spicy: Double the cayenne and add a dash of hot sauce.
• Herb-Forward: Add fresh chopped parsley or cilantro.

Uses Beyond Skewers

This versatile sauce also works for:

• Dipping grilled bread
• Drizzling over roasted veggies
• Tossing with pasta for a quick meal

Storage Tip: Refrigerate leftover butter in an airtight container for up to 1 week. Reheat gently before using.

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 Serving & Pairing Ideas for Shrimp Boil Skewers

Now that your Shrimp Boil Skewers with Corn, Sausage, and Potatoes are grilled to perfection, it’s time to think about presentation and pairings. This section covers the best ways to serve them, along with side dishes and drinks that complement the meal.

Presentation Tips

• Newspaper Spread: Mimic a traditional shrimp boil by serving skewers on a newspaper-lined table.
• Lemon Garnish: Add bright acidity with lemon wedges.
• Fresh Herbs: Sprinkle chopped parsley or green onions for color.

Perfect Side Dishes

1. Crusty Bread
   • Ideal for soaking up leftover Cajun butter.
   • Try a baguette or garlic bread.
2. Creamy Coleslaw
   • The cool crunch balances the spicy skewers.
3. Grilled Vegetables
   • Zucchini, bell peppers, or asparagus work well.
4. Cheesy Grits or Potato Salad
   • Southern-inspired sides that enhance the meal.

Drink Pairings

• Beer: A crisp lager or IPA cuts through the richness.
• White Wine: Try a Chardonnay or Sauvignon Blanc.
• Non-Alcoholic: Sparkling lemonade or iced tea with mint.

Make It a Feast

• Appetizer: Serve with boiled peanuts or deviled eggs.
• Dessert: Finish with key lime pie or peach cobbler.

Pro Tip: Set up a DIY skewer bar with extra sauces (remoulade, cocktail sauce) for interactive dining!

Expert Tips for the Best Shrimp Boil Skewers

✔ Use Large Shrimp (21/25 count) – Smaller shrimp can overcook quickly.
✔ Don’t Overcrowd Skewers – Leave space for even grilling.
✔ Par-Cook Potatoes – Ensures they’re tender without burning the shrimp.
✔ Baste While Grilling – Extra butter = extra flavor!
✔ Try a Grill Basket – If skewers are tricky, grill ingredients loose in a basket.

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Serving Suggestions & Pairings

What to Serve with Shrimp Boil Skewers:

• Crusty bread – Soak up the Cajun butter!
• Coleslaw – A cool, crunchy contrast.
• Grilled veggies – Zucchini or bell peppers.
• Cold beer or lemonade – Refreshing against the spice.

Make It a Feast:

• Appetizer: Garlic butter mussels
• Side: Cheesy grits or potato salad
• Dessert: Key lime pie

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Nutritional Info & Dietary Adjustments

Per Serving (1 skewer):

• Calories: 418
• Fat: 24g
• Carbs: 30g
• Protein: 23g

Dietary Tweaks:

• Gluten-Free? Use gluten-free sausage.
• Dairy-Free? Swap butter for olive oil or vegan butter.
• Lower-Carb? Reduce potatoes and add extra shrimp & sausage.

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Frequently Asked Questions (FAQs)

1. Can I bake these instead of grilling?

Yes! Bake at 400°F for 15-20 minutes, flipping halfway.

2. How do I store leftovers?

Refrigerate in an airtight container for up to 2 days. Reheat in the oven or on the grill.

3. Can I use frozen shrimp?

Yes, but thaw and pat dry first to avoid excess moisture.

4. What if I don’t have andouille sausage?

Kielbasa, chorizo, or even Italian sausage work well.

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Final Thoughts: A Must-Try Summer Recipe!

These Shrimp Boil Skewers with Corn, Sausage, and Potatoes are a game-changer for outdoor cooking. They’re easy, flavorful, and fun to eat—perfect for any occasion. Whether you’re hosting a party or just craving a taste of the coast, these skewers deliver every time.