Grilling season isn't really a season at my house. I love to grill all year long. Thanks to the Big Green Egg, grilling is exactly what I do all year long. Skewers are an easy thing to make because they cook fast and can be eaten on the go as we are working in the barn or heading out the door to a swim practice pick up. Grilled shrimp and smoked sausage skewers are full of cajun flavors and grill quickly for a fast grilled meal.
A quick marinade for the shrimp and slicing of the smoked sausages gets your shrimp and smoked sausage skewers on the grill.
Grilled Cajun Shrimp and Sausage Skewers Ingredients
Simple seasoning packs make these shrimp and sausage skewers easy to make. To make your life easier, purchase these ingredients:
- Shrimp - peeled, deveined, tail-off shrimp. If you can't find the trifecta, at least by peeled and deveined shrimp.
- Smoked Sausage - Skinless smoked sausage is the best for this kabob recipe. Easy to cut and easy to eat. You can buy any smoked sausage you prefer but you will want a pound of shrimp to about a pound of smoked sausage.
- Cajun Seasoning - Your favorite Cajun seasoning will work. If you don't have a favorite seasoning, I recommend the Penzeys Cajun Seasoning.
- Lemon - A fresh lemon is best, but bottled lemon juice can work in a pinch. Lime juice can also be substituted if need be.
- Oil - Olive, avocado, or even vegetable oil can work for the marinade recipe.
How to make grilled shrimp and smoked sausage kabobs?
Rinse the shrimp with cool water to thaw out and then return to the bag you purchased the shrimp in or a Ziploc bag. To the shrimp add an Italian seasoning packet, cajun seasoning, lemon juice, and olive oil. Seal the bag and give the shrimp a good shake. Let the shrimp marinate while you slice the smoked sausage. Also, get your skewers soaking in water if you are using wooden skewers.
Begin making the skewers. Depending on the size of your shrimp you will might be able to slide the shrimp onto the skewer at both ends of the shrimp or just one time in the middle. Slide the shrimp on with the sausage in the middle of the shrimp. Fill the skewer until it is full.
Place the skewers on the grill, not in completely direct heat. I cooked these when I was finishing up our steaks. Both fit well on our extra large Big Green Egg.
Cook for several minutes on each side. When the shrimp are pink, they are fully cooked. This makes shrimp easy to tell when they are done cooking.
Need more kabob or skewer recipes, then look no further. We can fill your grill up all season long with these recipes.
Grilled Shrimp and Smoked Sausage Skewers
- wood skewers
- 1 pound deveined, peeled raw shrimp
- 14 ounces smoked sausage, one package
- 1 envelope Italian seasoning packet
- 2 teaspoons cajun seasoning
- 1 lemon, juiced
- 2 tablespoons olive oil
- Begin by soaking wood skewers in water and thawing shrimp, if frozen, by running under cool water in a strainer.
- Place the shrimp in a sealable bag and add both seasonings, lemon juice, and olive oil to the shrimp. Shake to coat completely and set aside.
- Slice the smoked sausage into ½ inch slices.
- To make the skewers place the shrimp through the skewer so it can attach at both ends with the smoked sausage in between both ends or through the middle of the shrimp with the smoked sausage slice going on the skewer to set in the middle.
- Fill the skewers. Should make 8 skewers, depending on length.
- Place on a hot grill to the side of direct heat. Grill for several minutes on each side. Shrimp will be pink instead of gray when fully cooked.
- 2 skewers per serving.
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