Introduction: Ready for a Zesty, Southern-Inspired Grill Fest?
Craving a vibrant, flavorful dish that brings the taste of a classic shrimp boil to your grill? These Shrimp Boil Skewers with Corn, Sausage, and Potatoes are your perfect choice! Featuring succulent shrimp, smoky andouille sausage, tender baby potatoes, and sweet corn, all brushed with a spicy Cajun butter, this dish is a bold, Southern-inspired delight. Perfect for summer barbecues, casual dinners, or festive gatherings, it’s inspired by your love for savory, vibrant dishes like Sheet Pan Garlic Butter Shrimp and Steak Skewers with Chimichurri Sauce. Naturally gluten-free and adaptable for keto diets, it’s a crowd-pleaser. Ready to fire up the grill for a Cajun feast? Let’s dive into this easy recipe!
Overview: Why Shrimp Boil Skewers with Corn, Sausage, and Potatoes is a Must-Try
This Shrimp Boil Skewers recipe combines the classic flavors of a Louisiana shrimp boil—shrimp, sausage, corn, and potatoes—into convenient, grill-ready skewers, elevated by a spicy Cajun butter. The quick prep and fast grilling make it ideal for any occasion. What makes it special? It’s a gluten-free dish that’s ready in about 30 minutes, perfect for showcasing bold Cajun flavors, and adaptable for keto diets, offering a hearty, zesty meal with minimal cleanup.
- Time Requirement: About 30 minutes total (15 minutes prep, 15 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick dinners.
- Why It’s Special: It’s a gluten-free, Cajun-inspired dish with bold, smoky flavors, perfect for grilling.
These skewers are a festive, flavorful treat that’s sure to impress. Let’s get grilling!
Essential Ingredients
Here’s what you need to make Shrimp Boil Skewers with Corn, Sausage, and Potatoes. Each ingredient adds to the smoky, spicy, and hearty magic.
Spicy Cajun Butter
- Unsalted Butter (6 Tbsp): Provides rich, creamy flavor.
- Chile Powder (1 Tbsp): Adds bold, spicy warmth.
- Smoked Paprika (2 tsp): Infuses smoky, earthy depth.
- Garlic Powder (1 tsp): Brings savory flavor.
- Black Pepper (1 tsp, freshly ground): Adds a subtle kick.
- Dried Thyme (½ tsp): Offers herbaceous, earthy notes.
- Dried Oregano (½ tsp): Enhances Cajun flavor profile.
- Cayenne Pepper (¼ tsp): Brings a fiery kick.
- Red-Pepper Flakes (1 pinch): Adds extra heat.
Skewers
- Baby Potatoes (1 lb, red or yellow): Provide tender, hearty texture.
- Shrimp (1 lb, unpeeled): Offer juicy, succulent protein.
- Smoked Andouille Sausage (1 lb, sliced): Adds smoky, spicy depth.
- Corn (4 ears, each cut into 4–6 pieces): Brings sweet, crisp flavor.
- Salt and Black Pepper (to taste): Seasons the skewers.
- Fresh Parsley (¼ cup, chopped): Adds a fresh, vibrant garnish.
- Lemon (1, cut into wedges): Provides bright, tangy acidity for serving.
Substitutions and Variations
- Shrimp: Swap with peeled shrimp, scallops, or cubed firm white fish (e.g., cod; grill fish for 3–4 minutes per side).
- Andouille Sausage: Use kielbasa, chorizo, or vegan sausage for a plant-based option.
- Corn: Replace with zucchini or bell pepper chunks for keto (~3–4g net carbs per serving).
- Potatoes: Swap with cauliflower florets or turnips for keto.
- Butter: Use ghee or olive oil for dairy-free (olive oil slightly alters flavor).
- Cayenne/Red-Pepper Flakes: Omit or reduce for a milder flavor.
- Keto Adjustment: Replace potatoes with cauliflower and corn with zucchini (~3–4g net carbs per serving).
- Spicy Version: Increase cayenne to ½ tsp or add a diced jalapeño to the Cajun butter.
- Vegetarian Version: Swap shrimp and sausage with portobello mushrooms and vegan sausage; grill for 3–4 minutes per side.
Step-by-Step Instructions
Making Shrimp Boil Skewers with Corn, Sausage, and Potatoes is quick and straightforward, with a simple boil, mix, and grill process. Follow these steps for a perfect dish every time.
Step 1: Make the Spicy Cajun Butter
- In a small pot, melt 6 Tbsp unsalted butter over medium heat.
- Stir in 1 Tbsp chile powder, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp black pepper, ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp cayenne pepper, and 1 pinch red-pepper flakes.
- Heat for 30 seconds to 1 minute to bloom spices, then set aside.
Tip: Stir constantly to prevent burning; let butter cool slightly before brushing to avoid curdling.
Step 2: Cook the Potatoes
- Place 1 lb baby potatoes in a medium pot and cover with water by 1 inch.
- Bring to a boil and cook for 7–8 minutes until just barely fork-tender.
- Drain and let cool slightly.
Tip: Cut larger potatoes in half for uniform cooking; don’t overcook to maintain texture for skewering.
Step 3: Assemble the Skewers
- Thread 3 shrimp, 3 pieces of sliced andouille sausage, 3 potatoes, and 2 pieces of corn onto each skewer (use metal or soaked wooden skewers).
- Brush each skewer generously with the Cajun butter and season with salt and black pepper.
Tip: Soak wooden skewers in water for 20 minutes to prevent burning; alternate ingredients for colorful, balanced skewers.
Step 4: Grill the Skewers
- Preheat a grill or grill pan to medium-high heat.
- Working in batches, grill skewers for 4–5 minutes per side until nicely charred and shrimp are pink and cooked through (145°F internal temperature).
- Remove from grill and let rest for 2–3 minutes.
Tip: Oil grill grates to prevent sticking; use a thermometer to ensure shrimp and sausage are fully cooked.
Step 5: Serve
- Arrange skewers on a platter or plates.
- Garnish with ¼ cup chopped fresh parsley and serve with lemon wedges on the side.
Tip: Squeeze lemon over skewers just before eating for a bright finish; serve Cajun butter on the side for dipping.
Assembly: Building the Perfect Shrimp Boil Skewers
Making these Shrimp Boil Skewers with Corn, Sausage, and Potatoes is all about creating a bold, flavorful dish with minimal effort. Here’s how to make them perfect:
- Cook Potatoes Just Right: Boil until barely tender to hold shape on skewers.
- Brush Generously: Coat skewers thoroughly with Cajun butter for maximum flavor.
- Grill to Char: Achieve golden, smoky marks without overcooking shrimp.
- Garnish Vibrantly: Sprinkle parsley and serve with lemon for a fresh, zesty finish.
Presentation Tips:
- Serve on a large platter for a festive, family-style display or plate individually.
- Pair with a keto-friendly side like a cucumber salad or grilled zucchini.
- Garnish with extra parsley, a sprinkle of smoked paprika, or additional lemon wedges for a polished look.
Storage and Make-Ahead Tips
These skewers are best enjoyed fresh but store well for meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Store cooked skewers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.
- Store extra Cajun butter separately in the fridge for up to 1 week.
- Reheating:
- Reheat skewers in an oven at 350°F for 5–7 minutes or on a grill for 2–3 minutes to maintain texture.
- Microwave in 30-second intervals, but this may soften the shrimp and sausage.
- Make-Ahead Tips:
- Prep Cajun butter and boil potatoes up to 2 days ahead; store separately in the fridge.
- Slice sausage and cut corn up to 1 day ahead; store in the fridge.
- Assemble and grill fresh for best texture and flavor.
Tip: Rewarm Cajun butter gently and brush over skewers after reheating to restore flavor.
Recipe Variations
These Shrimp Boil Skewers are versatile, drawing on your love for bold, savory dishes like Sheet Pan Garlic Butter Shrimp and Steak Skewers with Chimichurri Sauce. Here are some fun ideas:
- Keto Shrimp Boil Skewers: Replace potatoes with cauliflower florets and corn with zucchini chunks (~3–4g net carbs per serving).
- Gluten-Free Version: Already gluten-free! Ensure all ingredients (e.g., sausage, spices) are certified gluten-free.
- Vegetarian Version: Swap shrimp and sausage with portobello mushrooms and vegan sausage; grill for 3–4 minutes per side.
- Extra Spicy Skewers: Increase cayenne to ½ tsp or add a sliced chili to the Cajun butter.
- Mediterranean Twist: Add 1 tsp dried oregano and serve with a side of tzatziki or feta crumbles (non-vegan).
Tip: Serve with a side of keto-friendly cornbread (almond flour-based) or a sprinkle of Parmesan for extra flair.
Conclusion: A Bold, Cajun-Inspired Treat to Love
Shrimp Boil Skewers with Corn, Sausage, and Potatoes is the perfect way to enjoy a vibrant, flavorful meal that’s both hearty and festive. With its succulent shrimp, smoky sausage, sweet corn, and spicy Cajun butter, it’s a dish that’s as delicious as it is easy. Perfect for summer barbecues, casual dinners, or festive gatherings, these skewers are sure to become a favorite. Play with the variations, garnish with your favorites, and savor every smoky, zesty bite. What’s your favorite way to enjoy these shrimp boil skewers? Share your ideas in the comments and let us know how it turned out!
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Shrimp Boil Skewers with Corn, Sausage and Potatoes
Description
Craving a vibrant, flavorful dish that brings the taste of a classic shrimp boil to your grill? These Shrimp Boil Skewers with Corn, Sausage, and Potatoes are your perfect choice! Featuring succulent shrimp, smoky andouille sausage, tender baby potatoes, and sweet corn, all brushed with a spicy Cajun butter, this dish is a bold, Southern-inspired delight
Ingredients
Spicy Cajun Butter
- Unsalted Butter (6 Tbsp): Provides rich, creamy flavor.
- Chile Powder (1 Tbsp): Adds bold, spicy warmth.
- Smoked Paprika (2 tsp): Infuses smoky, earthy depth.
- Garlic Powder (1 tsp): Brings savory flavor.
- Black Pepper (1 tsp, freshly ground): Adds a subtle kick.
- Dried Thyme (½ tsp): Offers herbaceous, earthy notes.
- Dried Oregano (½ tsp): Enhances Cajun flavor profile.
- Cayenne Pepper (¼ tsp): Brings a fiery kick.
- Red-Pepper Flakes (1 pinch): Adds extra heat.
Skewers
- Baby Potatoes (1 lb, red or yellow): Provide tender, hearty texture.
- Shrimp (1 lb, unpeeled): Offer juicy, succulent protein.
- Smoked Andouille Sausage (1 lb, sliced): Adds smoky, spicy depth.
- Corn (4 ears, each cut into 4–6 pieces): Brings sweet, crisp flavor.
- Salt and Black Pepper (to taste): Seasons the skewers.
- Fresh Parsley (¼ cup, chopped): Adds a fresh, vibrant garnish.
- Lemon (1, cut into wedges): Provides bright, tangy acidity for serving.
Substitutions and Variations
- Shrimp: Swap with peeled shrimp, scallops, or cubed firm white fish (e.g., cod; grill fish for 3–4 minutes per side).
- Andouille Sausage: Use kielbasa, chorizo, or vegan sausage for a plant-based option.
- Corn: Replace with zucchini or bell pepper chunks for keto (~3–4g net carbs per serving).
- Potatoes: Swap with cauliflower florets or turnips for keto.
- Butter: Use ghee or olive oil for dairy-free (olive oil slightly alters flavor).
- Cayenne/Red-Pepper Flakes: Omit or reduce for a milder flavor.
- Keto Adjustment: Replace potatoes with cauliflower and corn with zucchini (~3–4g net carbs per serving).
- Spicy Version: Increase cayenne to ½ tsp or add a diced jalapeño to the Cajun butter.
- Vegetarian Version: Swap shrimp and sausage with portobello mushrooms and vegan sausage; grill for 3–4 minutes per side.
Instructions
Step 1: Make the Spicy Cajun Butter
- In a small pot, melt 6 Tbsp unsalted butter over medium heat.
- Stir in 1 Tbsp chile powder, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp black pepper, ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp cayenne pepper, and 1 pinch red-pepper flakes.
- Heat for 30 seconds to 1 minute to bloom spices, then set aside.
Tip: Stir constantly to prevent burning; let butter cool slightly before brushing to avoid curdling.
Step 2: Cook the Potatoes
- Place 1 lb baby potatoes in a medium pot and cover with water by 1 inch.
- Bring to a boil and cook for 7–8 minutes until just barely fork-tender.
- Drain and let cool slightly.
Tip: Cut larger potatoes in half for uniform cooking; don’t overcook to maintain texture for skewering.
Step 3: Assemble the Skewers
- Thread 3 shrimp, 3 pieces of sliced andouille sausage, 3 potatoes, and 2 pieces of corn onto each skewer (use metal or soaked wooden skewers).
- Brush each skewer generously with the Cajun butter and season with salt and black pepper.
Tip: Soak wooden skewers in water for 20 minutes to prevent burning; alternate ingredients for colorful, balanced skewers.
Step 4: Grill the Skewers
- Preheat a grill or grill pan to medium-high heat.
- Working in batches, grill skewers for 4–5 minutes per side until nicely charred and shrimp are pink and cooked through (145°F internal temperature).
- Remove from grill and let rest for 2–3 minutes.
Tip: Oil grill grates to prevent sticking; use a thermometer to ensure shrimp and sausage are fully cooked.
Step 5: Serve
- Arrange skewers on a platter or plates.
- Garnish with ¼ cup chopped fresh parsley and serve with lemon wedges on the side.
Tip: Squeeze lemon over skewers just before eating for a bright finish; serve Cajun butter on the side for dipping.
FAQs
1. Can I use peeled shrimp?
Yes! Use peeled shrimp for easier eating; grill as directed, checking for doneness at 145°F.
2. Is this dish keto-friendly?
With potatoes and corn, it’s not keto-friendly (~15–20g net carbs per serving). Swap with cauliflower and zucchini for keto (~3–4g net carbs).
3. Can I make it vegetarian?
Yes! Replace shrimp and sausage with mushrooms and vegan sausage; grill for 3–4 minutes per side.
4. Why are my potatoes falling apart?
- Boil potatoes just until barely tender (7–8 minutes) to maintain structure.
- Cool slightly before skewering to avoid crumbling.
- Use small, firm baby potatoes for best results.
5. Can I make this ahead?
Yes! Prep Cajun butter and boil potatoes up to 2 days ahead; assemble and grill fresh for best texture.
6. How long does it last?
Skewers last in the fridge for 3 days or freeze for 2 months; Cajun butter lasts 1 week refrigerated.
7. Can I bake instead of grill?
Yes! Bake skewers at 400°F for 10–12 minutes, turning halfway, until shrimp reach 145°F.
8. What’s the best way to serve it?
Serve warm on a platter, paired with a keto-friendly side like a cucumber salad or grilled veggies, garnished with parsley and lemon wedges.