Can I use frozen shrimp for sausage grilled shrimp kabobs?

Yes, frozen shrimp work well as long as they’re fully thawed before you start. Make sure to pat them very dry with paper towels so they grill instead of steaming. Excess moisture is one of the main reasons shrimp don’t brown properly.

How do I keep shrimp from overcooking on the grill?

The key is using jumbo shrimp and grilling over medium-high heat for a short time. Shrimp are done as soon as they turn opaque and curl into a loose “C” shape. If they curl tightly into an “O,” they’ve gone a bit too far and may turn rubbery.

What type of sausage works best for shrimp sausage skewers?

Fully cooked smoked sausage with a firm texture works best. Andouille, kielbasa, or beef smoked sausage all hold up well on the grill and pair nicely with shrimp. Avoid raw sausage, since it won’t cook evenly in the short grill time.

Can I make these sausage grilled shrimp kabobs ahead of time?

You can assemble the skewers a few hours ahead and keep them covered in the refrigerator until grilling. This actually makes them great for entertaining or busy evenings. It’s best to grill them just before serving for the best texture.

Can these kabobs be cooked without an outdoor grill?

Yes, you can cook them on an indoor grill pan or even under the broiler. Use medium-high heat and watch closely, since shrimp cook quickly indoors as well. Turn them once to keep the cooking even.

Sausage Grilled Shrimp Kabobs – Easy Weeknight Grill Dinner

Description

These sausage grilled shrimp kabobs are a quick, flavorful grill dinner made with smoky sausage, juicy shrimp, and simple barbecue seasoning. They’re easy enough for busy weeknights and special enough for backyard cookouts.

Ingredients

Scale

12 oz smoked sausage rope, sliced into 1-inch pieces
12 oz jumbo shrimp, peeled and deveined, tails on
2 teaspoons olive oil
2 tablespoons barbecue seasoning

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Instructions

Preheat the grill to 350°F and make sure the grates are clean and lightly oiled.
Pat the shrimp dry with paper towels, then place them in a bowl with the sliced sausage, olive oil, and barbecue seasoning and toss until evenly coated.
Tuck each sausage slice into the natural curve of a shrimp and thread them onto skewers.
Place the skewers on the grill over medium-high heat and cook for about 3 minutes.
Flip the skewers and continue grilling until the shrimp are opaque and lightly charred, about 2 to 3 minutes more.
Remove from the grill and serve immediately while warm.

Notes

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Use jumbo shrimp to avoid overcooking and to match the sausage cook time.
Do not overcook the shrimp, as they can become rubbery very quickly on the grill.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 255
Sugar: 1 g
Sodium: 922 mg
Fat: 17 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 18 g
Cholesterol: 183 mg