Sausage Grilled Shrimp Kabobs for a Fast Backyard Dinner
The smell of smoked sausage and shrimp on a hot grill tells you dinner is close. These Sausage Grilled Shrimp Kabobs are quick, simple, and don’t ask much from you after a long day.
The shrimp cook fast, the sausage brings plenty of smoky flavor, and the skewers make everything easy to turn. It’s the kind of meal I like for a busy weeknight, but it also feels right at a casual backyard cookout.
Simple Ingredients for Sausage Grilled Shrimp Kabobs
You don’t need a long shopping list for this recipe, and that’s part of why it works so well. The main ingredients are jumbo shrimp, smoked sausage, olive oil, and barbecue seasoning. That’s enough to give the kabobs a smoky, savory flavor without making the prep feel heavy.
For the shrimp, I prefer jumbo because they hold up better on the grill and fit neatly around the sausage slices. Smaller shrimp can cook too quickly and may dry out before the sausage gets warmed through. Tail-on shrimp look nice, but peeled and deveined shrimp make eating easier.
Use a smoked sausage rope or andouille-style sausage if you want more spice. Cut it into slices about 1 inch thick, close to the thickness of the shrimp, so both pieces sit evenly on the skewer.
Prepping the Shrimp and Sausage for Even Cooking
The small prep details matter here. Start by heating the grill to 350°F and making sure the grates are clean. Shrimp can stick if the grates have old bits left on them, and once they stick, they can tear when you flip the kabobs.
Pat the shrimp dry with paper towels before seasoning. This is worth doing. Wet shrimp tend to steam before they grill, and the seasoning slides around instead of coating the surface. After that, place the shrimp in a bowl with the sausage slices, olive oil, and barbecue seasoning.
Toss everything until the shrimp and sausage are evenly coated. Don’t mash it around too much. Shrimp are delicate, and a gentle toss is enough. You want the seasoning clinging to the outside, not sitting in a puddle at the bottom of the bowl.
How to Assemble and Grill Sausage Grilled Shrimp Kabobs
The easiest way to build these kabobs is to tuck each sausage slice into the natural “C” curve of the shrimp. The shrimp hugs the sausage, which keeps the pieces close together and helps every bite feel balanced. It also makes the skewers easier to turn because the ingredients aren’t sliding all over the place.
Thread the shrimp and sausage onto skewers carefully, pushing through both pieces so they hold together. If you’re using wooden skewers, soak them in water for about 30 minutes before grilling. It doesn’t make them fireproof, but it helps them handle the heat better.
Place the kabobs over medium-high heat. Grill for about 3 minutes, then flip them once and cook until the shrimp are opaque and cooked through. Shrimp don’t need long. Watch the color more than the clock: the flesh should turn from gray and translucent to pink and firm-looking.
Try not to keep flipping them back and forth. One good turn is usually enough. Too much moving around can make the shrimp lose moisture, and kabobs are easiest when you let the grill do its work.
Serving the Kabobs Hot Off the Grill
These kabobs are best served right away. Shrimp taste better when they’re hot and just cooked, while the sausage is still juicy and smoky from the grill. Letting them sit too long can make the shrimp tighten up.
I like serving them with simple sides that don’t compete with the flavor. Rice, grilled corn, a green salad, or warm bread all work nicely. For a weeknight dinner, I’d keep it plain and easy. For a cookout, set the kabobs on a platter and let everyone grab one while they’re still warm.
Frequently Asked Questions
How long do Sausage Grilled Shrimp Kabobs take to cook?
They cook quickly, usually about 3 minutes per side over medium-high heat. The shrimp are ready when they turn opaque, pink, and firm-looking.
Should the shrimp be peeled before grilling?
Yes, peeled and deveined shrimp work best for these kabobs. Tail-on shrimp are fine if you like the look, but peeled shrimp are easier to season and eat.
Do wooden skewers need to be soaked first?
If you use wooden skewers, soak them in water for about 30 minutes before grilling. This helps them handle the heat and reduces the chance of scorching.
What temperature should the grill be for shrimp kabobs?
Preheat the grill to about 350°F and cook the kabobs over medium-high heat. Clean grates help keep the shrimp from sticking.
A Quick Grill Dinner Worth Repeating
The best part of these kabobs is how little fuss they need. Keep the shrimp dry, cut the sausage thick enough to match, and don’t overcook the skewers.
That’s really the whole rhythm. A hot grill, a few minutes per side, and dinner comes off smoky, simple, and ready to eat while everyone is still hungry.
Sausage Grilled Shrimp Kabobs
Ingredients
Equipment
Method
- Preheat the grill to 350°F and make sure the grill grates are clean.
- Cut the smoked sausage into about 1-inch slices, keeping the slices close to the same thickness as the shrimp.
- Pat the shrimp dry with paper towels and place them in a mixing bowl.
- Add the sausage slices, olive oil, and barbecue seasoning to the bowl, then gently toss until the shrimp and sausage are evenly coated.
- Tuck each sausage slice into the natural C curve of a shrimp and thread them onto skewers so both pieces hold together.
- Place the kabobs over medium-high heat and grill for about 3 minutes.
- Flip the kabobs once and continue grilling until the shrimp are opaque, pink, and cooked through.
- Serve the kabobs immediately while the shrimp are hot and the sausage is still juicy.
Notes
- If using wooden skewers, soak them in water for about 30 minutes before grilling.
- Patting the shrimp dry helps the seasoning coat the shrimp instead of sliding off.
- Try not to flip the kabobs more than once so the shrimp stay juicy.
- Serve right away because shrimp can tighten up if they sit too long after grilling.
