Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 4 servings
Description
These sausage and grilled shrimp kabobs are a bold, flavor-packed combination of juicy shrimp, smoky sausage, and colorful vegetables. Quick to prep and grill, they’re perfect for weeknight dinners, backyard barbecues, or meal prep. Serve them with rice, a fresh salad, or enjoy them right off the skewer for a satisfying, mess-free meal.
Ingredients
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 12 oz smoked or andouille sausage, sliced into 1-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into chunks
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Wooden or metal skewers
- Fresh parsley or lemon wedges, for garnish (optional)
Instructions
Prepare the skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and pepper.
Marinate the shrimp: Toss the shrimp in the marinade until evenly coated. Let sit for 15–20 minutes while you prepare the vegetables and sausage.
Assemble the kabobs: Thread shrimp, sausage slices, bell peppers, and onion chunks onto the skewers, alternating for variety.
Grill the kabobs: Preheat your grill to medium-high heat (around 375–400°F). Place the skewers on the grill and cook for about 2–3 minutes per side, turning occasionally, until the shrimp are pink and opaque and the sausage is lightly charred.
Serve: Remove from the grill and serve hot, garnished with fresh parsley or lemon wedges if desired.
Notes
- Keep an eye on the shrimp—overcooking can make them rubbery.
- Swap the sausage: Kielbasa or chorizo are delicious alternatives.
- No grill? Cook these on a Blackstone griddle or indoor grill pan for similar results.
Sausage & Grilled Shrimp Kabobs
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
Description
These sausage and grilled shrimp kabobs are a bold, flavor-packed combination of juicy shrimp, smoky sausage, and colorful vegetables. Quick to prep and grill, they’re perfect for weeknight dinners, backyard barbecues, or meal prep. Serve them with rice, a fresh salad, or enjoy them right off the skewer for a satisfying, mess-free meal.
Ingredients
-
1 pound large shrimp, peeled and deveined (tails on or off)
-
12 oz smoked or andouille sausage, sliced into 1-inch rounds
-
1 red bell pepper, cut into 1-inch pieces
-
1 yellow bell pepper, cut into 1-inch pieces
-
1 small red onion, cut into chunks
-
2 tablespoons olive oil
-
1 tablespoon lemon juice
-
2 garlic cloves, minced
-
1 teaspoon smoked paprika
-
1/2 teaspoon dried oregano
-
Salt and black pepper, to taste
-
Wooden or metal skewers
-
Fresh parsley or lemon wedges, for garnish (optional)
Instructions
Prepare the skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and pepper.
Marinate the shrimp: Toss the shrimp in the marinade until evenly coated. Let sit for 15–20 minutes while you prepare the vegetables and sausage.
Assemble the kabobs: Thread shrimp, sausage slices, bell peppers, and onion chunks onto the skewers, alternating for variety.
Grill the kabobs: Preheat your grill to medium-high heat (around 375–400°F). Place the skewers on the grill and cook for about 2–3 minutes per side, turning occasionally, until the shrimp are pink and opaque and the sausage is lightly charred.
Serve: Remove from the grill and serve hot, garnished with fresh parsley or lemon wedges if desired.
Notes
-
Keep an eye on the shrimp—overcooking can make them rubbery.
-
Swap the sausage: Kielbasa or chorizo are delicious alternatives.
-
No grill? Cook these on a Blackstone griddle or indoor grill pan for similar results.