Grilled Shrimp Sausage Kabobs
This quick & easy Grilled Shrimp and Sausage recipe features succulent shrimp and andouille sausage on kabobs with fresh onion and cherry tomatoes. A simple garlicky, smoky paprika glaze tops them off, for one flavor-packed meal!
Easy Shrimp and Sausage Recipe
These Grilled Shrimp and Sausage Kabobs are quick and easy, and loaded with flavor. One of our favorite things to throw on the grill!
We love grilling, and kabobs always give a fun vibe to any meal. These skewers are loaded with a variety of flavors and textures, with succulent shrimp and andouille sausage, plus fresh onion and cherry tomatoes – those little tomatoes are SO GOOD when they get warm and soft and charred on the grill.
And it all comes together with a smoky, garlicky paprika glaze. Delicious!
If you like easy dishes that can be prepped in advance, this grilled shrimp and sausage recipe is a total win. Just make the glaze. Thread the ingredients onto the skewers. And place everything in the fridge until you’re ready to grill. It really is as easy as that.
Why You’ll Love These Grilled Shrimp Kabobs
I could eat shrimp nearly every day, and especially like shrimp on the grill. You can bet that these easy shrimp and sausage skewers are in regular rotation. Here’s why you’ll love these grilled shrimp kabobs:
- Big on flavor. From the smoky paprika glaze to the fresh, sweet cherry tomatoes and spicy sausage, these shrimp and sausage kabobs do not disappoint.
- Simple to prepare. Just mince some garlic and combine some pantry staples for the glaze. And add the shrimp, sausage, onion, and tomatoes to skewers. Then light the grill and brush the glaze over the kabobs. I’m always amazed at how much flavor is packed into this EASY recipe!
- Great for making ahead of time. Whether you’re serving this easy shrimp recipe for a weeknight meal with your family or entertaining on the weekend, this recipe is perfect for prepping beforehand. Just make the glaze and thread the skewers, and let them chill out in the fridge until you’re ready to grill.
- Perfect with so many sides. Shrimp and sausage kabobs go so well with so many dishes, from potatoes or rice, to classic barbecue sides like coleslaw. See my suggestions below for what to serve with these skewers!
What You’ll Need
Here’s a quick rundown of the ingredients you’ll need to make these shrimp and sausage skewers.
Scroll down to the recipe card at the bottom of this post for the exact ingredient amounts and full instructions.
For the Glaze
- Olive oil – This is the base for the glaze.
- Garlic – For some fresh, earthy kick.
- Thyme – I use fresh thyme leaves. You could substitute dried thyme, just use about half as much.
- Smoked paprika – Smoked paprika gives the glaze a ton of flavor, with a wonderful smoky undertone.
- Rice vinegar and red wine vinegar – This vinegar combination plays so well with the other flavors in the glaze.
- Salt & pepper
- Dried crushed red pepper – If you don’t like a lot of heat, feel free to reduce the amount or leave it out entirely.
For the Skewers
- Shrimp – Use raw shrimp that’s very large, so it’s big enough to wrap around the sausage. I think 16-20 shrimp per pound is perfect. Leave the tails on, but peel and devein the shrimp.
- Andouille sausage – You’ll want to look for pre-cooked andouille that’s in links (not bulk). Andouille has varying levels of heat, so be sure to choose one that’s “mild” or “hot”, to your own preference. You could also use another kind of link sausage if you like.
- Cherry tomatoes – Cherry tomatoes fit well on skewers, and are nicely sized to go along with the other ingredients. You could also use grape tomatoes, although they will be smaller.
- Red onion – You could also use yellow onion or shallots.
How To Make Grilled Shrimp and Sausage Kabobs
These shrimp and sausage kabobs are easy to make, I promise. Just follow my simple method!
- Make the glaze. Combine the oil, garlic, thyme, smoked paprika, vinegar, salt & pepper, and crushed red pepper. Blitz with an immersion blender until smooth, or just whisk really well.
- Make the skewers. Alternately thread shrimp, sausage pieces, cherry tomatoes, and onion onto skewers.
- Grill. Heat grill to medium-high. Brush skewers on all sides with the glaze. Grill until shrimp have just turned opaque, turning and brushing occasionally with the glaze, about 5 to 8 minutes total. Do not overcook the shrimp.
- Serve. Serve kabobs with additional glaze for dipping.
Recipe Tips & Variations
Here are a few tips and variations that will help you make this grilled shrimp and sausage recipe:
- For the skewers: This recipe works well with 4 long metal or wood skewers. The metal ones in my photos are 13″ long, not including the handle – but you can use any size skewer you like. If using wood skewers, be sure to soak them in water for at least an hour before adding the ingredients.
- To prepare ahead of time: Place prepared, uncooked skewers on a rimmed baking sheet, cover with foil, and refrigerate for up to 6 hours before grilling. Cover the glaze separately and refrigerate. Pull everything out of the fridge about 30 minutes prior to grilling. Then proceed from Step 3 of the Instructions.
- Don’t overcook. Shrimp cooks very fast. And using pre-cooked andouille means you just need to get it heated through. So take care to not overcook the kabobs, as that can result in drier shrimp with a tougher texture.
- Add more vegetables. If you want to make these skewers more vegetable-heavy, try zucchini, summer squash, red bell pepper, or mushrooms. Note that you will then need to use more than four skewers.
- Reserve some of the glaze. Save some of the glaze for dipping the skewers into once they’re cooked, or drizzle the glaze over the cooked skewers for extra flavor.
What To Serve With Shrimp & Sausage Skewers
This shrimp and sausage recipe goes so well with many side dishes including rice, potatoes, grilled vegetables, and BBQ sides like macaroni salad. Here are a few suggestions for what to serve with these grilled shrimp kabobs:
- Rice. These shrimp and sausage kabobs pair really well with a citrusy bowl of cilantro lime rice.
- All kinds of potatoes. Mashed potatoes, buttermilk mashed potatoes, roasted potatoes, loaded baked potatoes – all sorts of potato preparations would be wonderful with shrimp sausage kabobs.
- BBQ sides. Classic barbecue sides go well with this recipe. Try my mom’s macaroni salad, this super easy Hawaiian macaroni salad, or one of my coleslaw recipes – vinegar coleslaw or creamy coleslaw!
- Salad. For a lighter meal, serve a fresh salad with shrimp & sausage skewers. My arugula beet salad, Mom’s broccoli salad, or apple salad are nice choices.
- Vegetables. Add more veggies when serving skewers! Pickled asparagus or grilled asparagus are fantastic alongside skewers. Or make this crowd-favorite grilled vegetable salad. Super greens are a simple, healthy side of vegetables, and would also be a good choice.
Can These Be Assembled In Advance?
Yes! You can assemble the shrimp and sausage kabobs up to 6 hours before you want to cook them. Keep the glaze in a separate container and brush it on when you’re ready to grill.
- Fridge. Store any leftovers in an airtight container in the fridge for up to 3 days – just slide all the grilled ingredients off the skewers first.
- Reheat. Reheat in the microwave until heated through, keeping in mind that shrimp can be tough when reheated.
Grilled Shrimp and Sausage Kabobs
For the glaze:
- ¾ cup olive oil
- 4 large garlic gloves minced
- 2 tablespoons chopped fresh thyme
- 5 teaspoons smoked paprika
- 2 teaspoons rice vinegar
- 2 teaspoons red wine vinegar
- ¾ teaspoon Morton kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried crushed red pepper
For the skewers:
- 12 raw very large (16-20 per pound) shrimp with tails on, peeled and deveined
- 12 pieces smoked and fully cooked andouille sausage link cut to same width as shrimp
- 16 cherry tomatoes
- 16 2- layer sections of red onion wedges cut to same width as shrimp and sausage
- For the glaze: In a small bowl, combine oil, garlic, thyme, smoked paprika, vinegar, salt, black pepper, and crushed red pepper. Blitz with an immersion blender until smooth. (If you don't have an immersion blender, just whisk very well.) Transfer about 1/3 of the glaze to a small serving bowl and reserve for dipping at meal time.
- For the skewers: Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges onto each of 4 long skewers (see Notes below).
- To grill: Heat grill to medium-high. Clean grill rack and coat with oil. Brush skewers on all sides with the 2/3-portion of glaze. Grill until shrimp are just-turned opaque in center, turning and brushing occasionally with any additional glaze, about 5 to 8 minutes total. Do not overcook the shrimp.
- Serve skewers with reserved glaze for dipping.