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.

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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.