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
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1 lb jumbo shrimp (peeled and deveined, tails on)
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12 oz smoked sausage (andouille or kielbasa), sliced into thick rounds
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1 red bell pepper, cut into 1-inch pieces
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1 yellow bell pepper, cut into 1-inch pieces
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1 red onion, cut into wedges
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2 tbsp olive oil
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2 cloves garlic, minced
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Juice of 1 lemon
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1 tsp paprika
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1 tsp dried oregano
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Salt and black pepper, to taste
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Skewers (metal or soaked wooden)
Instructions
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In a large bowl, mix olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper.
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Add shrimp and sausage slices. Toss to coat evenly. Let marinate for 30 minutes.
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Thread shrimp, sausage, and vegetables onto skewers, alternating pieces.
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Preheat grill to medium-high heat (around 375–400°F).
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Brush grill grates with oil to prevent sticking.
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Grill kabobs for 2–3 minutes per side or until shrimp are opaque and sausage is browned.
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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