Sausage Grilled Shrimp Kabobs: The Ultimate Backyard BBQ Skewers

Imagine the aroma of sizzling shrimp and smoky sausage rising from a hot grill—juicy, savory, and perfectly charred. This isn’t just dinner—it’s a moment. Whether you’re planning a family cookout or a weeknight meal on the patio, Sausage Grilled Shrimp Kabobs offer everything you love about grilled food in one satisfying bite. These kabobs are bold, protein-packed, and loaded with flavorful combinations that bring surf and turf right to your plate.

This article breaks down everything you need to know to create the perfect grilled shrimp and sausage skewers, from choosing ingredients to mastering the grill, while keeping it approachable and fun for every home cook.

The Allure of Surf and Turf Kabobs

The phrase surf and turf usually makes us think of steak and lobster at fancy steakhouses. But on the grill, there’s a more casual—and delicious—version. Pairing shrimp with grilled sausage delivers contrast in the best way: the shrimp is light and tender, the sausage is rich and spicy. Together, they become a kabob that’s deeply satisfying and easy to customize for your crowd.

Choosing the Right Ingredients

Shrimp Selection

Always go for jumbo shrimp (16/20 count or larger). Smaller ones cook too fast and can dry out on the grill. Look for peeled and deveined options to save time. If you’re working with frozen shrimp, make sure they’re fully thawed and patted dry before use.

Sausage Options

You want a firm, pre-cooked sausage like andouille, kielbasa, or smoked sausage. These varieties offer smoky depth and slice cleanly without falling apart. Try to avoid raw sausage, which takes longer to cook and may not match the shrimp’s quick grill time.

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Prepping Shrimp and Sausage the Smart Way

Marinating both proteins helps infuse flavor and keeps them juicy. A light olive oil-based marinade with garlic, lemon juice, and herbs works beautifully. To build each kabob, fold the shrimp into a “C” shape and nestle a slice of sausage inside—this technique ensures even cooking and a great look on the plate.

Pro Tip: Use skewers that hold everything tight so the pieces don’t spin when flipping on the grill.

What Vegetables Work Best?

Kabobs need balance, and veggies add color, crunch, and nutrition. Some top picks:

• Red and yellow bell peppers
• Zucchini slices
• Red onion wedges
• Cherry tomatoes

These vegetables grill quickly and match the cook time of shrimp and sausage.

Seasoning & Marinade Ideas

Here are two foolproof seasoning options:

Zesty Cajun Rub

• Paprika
• Garlic powder
• Onion powder
• Cayenne pepper
• Dried oregano
• Salt and pepper

Garlic Herb Marinade

• Olive oil
• Minced garlic
• Lemon juice
• Chopped parsley
• Dried thyme
• Black pepper

Let the kabobs rest in the marinade for 30 minutes to absorb flavor. Avoid marinating too long, especially the shrimp, as acid can break down the texture.

Best Skewering Tips for Perfect Grilling

Use metal skewers for convenience, or soak wooden skewers in water for at least 30 minutes. Arrange kabobs in a repeating pattern: shrimp, sausage, veggie, and so on.

Make sure each skewer has an even mix for balanced cooking.

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How to Grill Sausage and Shrimp Kabobs Like a Pro

• Preheat your grill to medium-high heat (around 375–400°F).
• Place kabobs on the grates, cover, and grill for 2–3 minutes per side.
• Flip once to avoid overcooking.
• Look for opaque shrimp and slightly crisp sausage edges as doneness signs.

Use tongs for safe turning, and don’t walk away—the shrimp cooks fast.

Troubleshooting Kabobs on the Grill

Grilling kabobs seems easy—until something goes wrong. Shrimp gets tough, sausage splits, or the skewers stick. Here’s a simple guide to help you solve those problems fast. It’s designed to keep your meal on track, even if you hit a few bumps along the way.

Shrimp Turning Out Tough?

Overcooked shrimp is the most common mistake. They only need a few minutes on each side.

Fix it:

• Remove shrimp from the heat as soon as they turn pink and curl slightly.
• Don’t wait for grill marks to appear. The shrimp will be cooked long before that.
• Use a timer. Just 2 to 3 minutes per side is usually enough.

Sausage Burning or Splitting?

Some sausages get too hot and burst. This usually happens when the grill is too hot or the sausage is too close to the flames.

Fix it:

• Turn down the heat to medium.
• Use indirect heat if you’re cooking a large batch.
• Choose sausages with a firm outer casing, like smoked sausage or kielbasa.

Skewers Sticking to the Grill?

Food can stick if the grates aren’t oiled properly.

Fix it:

• Brush the grill grates with oil before placing the kabobs.
• Use a high smoke point oil like avocado or grapeseed.
• Flip kabobs gently with tongs to avoid breaking pieces.

Kabob Pieces Falling Off?

If you don’t skewer the food tightly, it can spin or fall apart when flipped.

Fix it:

• Leave less space between pieces.
• Double-skewer if needed—run two skewers parallel for more control.
• Press the sausage and shrimp together tightly. This helps keep the shape and even out the cook time.

Cooking Too Fast or Too Slow?

If parts of your kabob are done but others are still raw, the heat may be uneven.

Fix it:

• Move kabobs around the grill to find the most even spots.
• Don’t overcrowd the grill—give each kabob some space.
• Use the thicker vegetables (like onion or bell pepper) as a buffer next to fast-cooking shrimp.

Serving Suggestions

Your kabobs are hot off the grill—now what?

Perfect Pairings

• Garlic herb rice
• Summer corn salad
• Grilled pineapple slices
• Green beans with lemon

Plate them over a bed of greens or arrange them skewered for casual finger food.

Creative Recipe Variations

Tropical Twist

Add pineapple chunks and a honey-soy glaze.

Garden Style

Go heavy on grilled vegetables like mushrooms and squash.

Kid-Friendly

Use milder sausage and dip the kabobs in honey mustard or ranch.

Mix and match based on your family’s tastes and what’s in season.

Nutrition and Healthy Tips

This dish is naturally low in carbs and high in protein. To make it healthier:

• Choose leaner sausage options
• Add more colorful vegetables
• Use less oil in your marinade

Make-Ahead Tips and Storage

You can assemble kabobs up to a day in advance and store them in the fridge. Keep them covered to prevent drying.

To store leftovers:

• Remove from skewers
• Refrigerate in an airtight container
• Reheat in the microwave or a hot skillet for 2–3 minutes

Best Drinks and Sides (Alcohol-Free)

Pair these kabobs with:

• Citrus-infused sparkling water
• Classic iced tea with lemon
• Watermelon slices or fruit salad

These options keep the focus on the bold grilled flavors without overpowering them.

Common Mistakes to Avoid

• Overcooking shrimp: Makes them rubbery
• Using raw sausage: It can stay undercooked inside
• Crowding the skewer: Leads to uneven heat exposure
• Not oiling the grill: Causes sticking

FAQs

Can I use frozen shrimp?

How do I keep skewers from burning?

What’s the ideal shrimp size for kabobs?

Can I grill these indoors?

What other meats work with this recipe?

Bringing It All Together with Flavor and Fire

Sausage Grilled Shrimp Kabobs bring the fun and flavor of a backyard BBQ right to your dinner table. With just a few ingredients and the right grill temperature, you get bold bites of shrimp, smoky sausage, and caramelized veggies every time. It’s the kind of recipe that’s easy to master, simple to share, and perfect for tweaking to your taste.

Whether you’re cooking for two or feeding a crowd, these kabobs deliver. So grab your skewers, fire up the grill, and make your next meal unforgettable.

For more fresh and family-friendly grilled recipes, check out our Grill Recipes collection.

Sausage Grilled Shrimp Kabobs: The Ultimate Backyard BBQ Skewers

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• Author: Manar Annan
• Total Time: 28 minutes
• Yield: 4 servings 1x

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Description

Juicy shrimp and smoky sausage are grilled to perfection with colorful veggies on skewers. This easy surf-and-turf recipe is perfect for BBQs, family dinners, or summer parties.

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Ingredients

Scale 1x2x3x

• 1 lb jumbo shrimp (peeled and deveined, tails on)

• 12 oz smoked sausage (andouille or kielbasa), sliced into thick rounds

• 1 red bell pepper, cut into 1-inch pieces

• 1 yellow bell pepper, cut into 1-inch pieces

• 1 red onion, cut into wedges

• 2 tbsp olive oil

• 2 cloves garlic, minced

• Juice of 1 lemon

• 1 tsp paprika

• 1 tsp dried oregano

• Salt and black pepper, to taste

• Skewers (metal or soaked wooden)

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Instructions

• In a large bowl, mix olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper.

• Add shrimp and sausage slices. Toss to coat evenly. Let marinate for 30 minutes.

• Thread shrimp, sausage, and vegetables onto skewers, alternating pieces.

• Preheat grill to medium-high heat (around 375–400°F).

• Brush grill grates with oil to prevent sticking.

• Grill kabobs for 2–3 minutes per side or until shrimp are opaque and sausage is browned.

• Remove from grill and serve warm over rice or salad.

Notes

Use jumbo shrimp to avoid overcooking.

Shrimp cooks quickly—watch closely.

For extra flavor, add a pinch of cayenne or a drizzle of garlic butter after grilling.

Store leftovers in the fridge for up to 2 days.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: American

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