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.
Ingredients
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)
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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