Grilled Shrimp and Sausage Skewers

These Grilled Shrimp and Sausage Skewers are the quick and easy appetizer packing bright and bold flavors you’ll be serving all summer long. Succulent shrimp, smokey chorizo, and the fresh and vibrant pop of an orange-habanero chimichurri bring maximum flavor with minimal effort.

When life gives you habaneros, you make all of the things. Habanero Mojo Chicken, Fire Roasted Habanero Tomato Salsa, and orange habanero chimichurri. The naturally fruity flavor of this mighty little pepper balances its kick of heat while pairing well with the sweet and succulent flavor of shrimp. Throw in the sunny burst of orange and verdant punch of herbs and you’ll be sipping the cerveza, kicking back, and enjoying a taste of the tropics.

Why You’ll Love This Recipe

• Easy Process – The most labor-intensive portion of this recipe is simply chopping the ingredients for the orange chimichurri. These shrimp and sausage kabobs grill up quickly, only requiring a few minutes per side. Cook these up first and let your guests devour them while you grill the rest of your feast.
• Minimal Ingredients – The shrimp and sausage are the stars with just a handful of ingredients required for the habanero chimichurri.

• Balance of Flavors – Don’t be scared of adding a habanero to this recipe. The brightness of the orange juice and red wine vinegar combined with the fresh pop of all of the herbs balance the heat. If you want it a little spicier, go ahead and add two!
• Customizable – I used Mexican chorizo for this recipe but you can use whatever sausage you like or have on hand. Any smoked sausage will work well with this recipe.
• Party Ready – These shrimp and sausage skewers with chimichurri are easy to double, triple, and just make a lot of. You can even prepare your skewers ahead of time and then grill them when ready to serve.

Tips on Ingredients for Shrimp and Sausage Skewers

• The size and quality of your shrimp matter for this recipe. You want shrimp that are large enough to easily wrap around the sausage rounds while also holding up to the high heat of direct grilling. Look for shrimp that are labeled as colossal, or 16/20 count. That means there will be 16-20 shrimp per pound. If you are buying frozen shrimp make sure that it doesn’t contain any preservatives or additives. You also want to make sure that they were individually quick frozen. This will give you the best texture and flavor. LobsterAnywhere is my go-to source for the best shrimp.
• You can use fresh or smoked sausage for this recipe. If using fresh sausage like I did for these shrimp and chorizo skewers, brown it on all sides ahead of time. Add a splash of water and allow it to steam until just cooked through. Let it cool completely before slicing. I like fresh Mexican chorizo for this recipe, but use what you like.
• Skip the dried herbs for this chimichurri recipe. Some recipes will have you add dried oregano but the fresh oregano paired with the orange juice and zest go well together.
• Pick a mild, buttery flavored olive oil. Save the robust extra virgin olive oil for finishing a dish. You want a more mellow flavored olive oil so all of the flavors harmoniously come together without competing.

How to Make Grilled Shrimp and Sausage Skewers

Fire up the grill and pour a glass of sauvignon blanc. These shrimp and sausage kabobs are not only irresistibly delicious, but they’re easy for any level of griller. You can fire these up on a charcoal grill, gas grill, or electric grill. No grill? You can also make these on a grill pan.

• Make your chimichurri. Take your time and hand chop all of your ingredients. Does this take longer than using a food processor or blender? Yes. But chimichurri is as much about the texture as it is the combination of bright flavors. When it comes to the herbs just keep folding them back in on themselves and chopping. You want everything fine so it easily coats the shrimp. Add the chimichurri ingredients to a bowl and stir to combine. It can take a good portion of salt to season accordingly.
• Prepare your shrimp. Peel your shrimp and leave the tails on. Add the shrimp to a bowl along with a quarter cup of the chimichurri and toss to combine. You can stop here and grill them up for chimichurri grilled shrimp if you like.

• Make your skewers. If you’re using bamboo skewers make sure that you allow them to soak for at least 30 minutes. Slice your sausage into 3/4″ rounds, or about the thickness of your shrimp. Place a sausage round into the curve of the shrimp and then skewer them. You can make individual skewers with 2 shrimp, or full sized with 4.
• Fire it up. Prepare your grill for direct grilling. If using a charcoal grill spread your coals out into an even layer. For a gas grill heat all of your burners. You want your grill between 350-400 degrees. Make sure your grates are clean.

• Tongs up! Place the shrimp skewers on the grill. Allow the first side to cook for 2-3 minutes. You will see the sides begin to turn white and opaque and the shrimp begin to pinken. Flip your shrimp over and allow them to cook for another 2-3 minutes. The internal temperature of the shrimp should be 120 degrees. They will be completely opaque, pink, and the tails should be slightly charred.
• Finish it off. Drizzle a little extra chimichurri over the shrimp and serve with the remaining chimichurri.

How to Store Chimichurri

You can make the orange habanero chimichurri well in advance. Not only will it make grilling the shrimp and sausage skewers that much faster, but it will also allow all of the flavors to develop. Keep the chimichurri stored in an airtight container such as a mason jar in the refrigerator. It will last for up to a week. Because of the olive oil may harden, let it sit out and come to room temperature and give it a stir before serving.

Tips From the Beach

• There is flavor in the texture! Skip reaching for the food processor and pull out your cutting board and chef knife. Hand chopped chimichurri has more depth of flavor and incredible texture. When you blend the chimichurri the flavor get muddled and muted.
• Let your flavors develop. If you have the time, allow your chimichurri to refrigerate. The herbs, aromatics, and acid will perfume the olive oil and all of the flavors will come together. This will also allow you to reseason if necessary.
• Add a tablespoon of salt to your water when soaking your skewers. This both helps prevent your bamboo skewers from burning and also lightly seasons the inside of the shrimp.

For more food on a stick, make sure to check out Shrimp Boil Skewers.

Grilled Shrimp and Sausage Skewers

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These Grilled Shrimp and Sausage Skewers are the quick and easy appetizer packing bright and bold flavors you’ll be serving all summer long.

• Author: Nicole Stover
• Prep Time: 20
• Cook Time: 10
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Shrimp and Sausage Skewers

• 1 pound 16/20 count colossal shrimp, shells removed, cleaned, tails on
• 2 chorizo links, 3/4″ sliced, about 3/4 pound
• salt and pepper

Orange Habanero Chimichurri

• 1 cup cilantro, leaves and small stems, finely chopped (about 1 bunch)
• 1/2 cup flat leaf parsley, leaves and small stems, finely chopped (about 1/2 bunch)
• 1 teaspoon fresh oregano, finely chopped, optional
• 1 shallot, finely minced
• 1–2 habaneros, seeds removed, finely chopped
• 1/2 cup olive oil, mild flavor recommended
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons red wine vinegar
• 1 teaspoon orange zest
• 1/4 smoked paprika
• salt and pepper to taste

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Instructions

Grilled Shrimp and Sausage Skewers

1. If using raw Mexican chorizo, cook it through and allow to cool completely. Slice into 3/4″ rings, or about the thickness of your shrimp.
2. If using bamboo skewers let them soak in salted water for at least 30 minutes.
3. Add your cleaned shrimp and 1/4 cup of the chimichurri to a bowl and toss to combine, making sure the shrimp is fully coated.
4. Place a piece of sausage into the curve of the shrimp and skewer it. Repeat with remaining shrimp. About 4 shrimp will fit on a full sized skewer and 2 for appetizer/mini skewers.
5. Lightly season your shrimp with salt and pepper.
6. Prepare your grill for direct grilling. If using a charcoal grill spread your coals out into an even layer. If using a gas grill heat all of your burners. You want your grill between 350-400 degrees. Make sure your grates are clean.
7. Place the shrimp skewers onto the hot grate. Allow the first side to cook for 2-3 minutes. You will see the sides begin to turn opaque and the shrimp begin to pinken. 
8. Flip your shrimp and allow the second side to cook another 2-3 minutes. The shrimp will be fully pink and opaque and the shrimp will be 120 degrees.
9. Drizzle chimichurri over the shrimp and serve with remaining chimichurri.

Orange Habanero Chimichurri

1. Finely chop all of your ingredients.
2. Add all of your ingredients to a bowl and stir to combine. Add salt and pepper to taste.
3. Let refrigerate for at least an hour.
4. Reserve 1/4 cup for the shrimp

Notes

1. Keep your chimichurri in an airtight container such as a mason jar and keep it refrigerated. It will last for up to a week.
2. Hand chop all of your ingredients for the chimichurri. Using a food processor or blender won’t give you the same depth of flavor or texture. 
3. You can use smoked, cured, or raw sausage for this recipe. If using raw sausage make sure to cook it first. The sausage is really just getting charred on the grill.