Shrimp Boil Skewers

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Bring a taste of the low country to your grill with these savory, succulent, and slightly spicy Shrimp Boil Skewers. Combining sweet, charred corn, tender potatoes, and smoky sausage, these kabobs pack a ton of flavor and textures in the ultimate handheld bite.

  • Author: Nicole Stover
  • Prep Time: 15
  • Potato: 15
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 2-4 1x
  • Category: Entree
  • Method: Grilling
  • Cuisine: American


Units Scale

Shrimp Boil Skewers

  • 1 lbs. 16-20 or 21-25 count shrimp, peeled and deveined, tails on
  • 8 ounces mini potatoes
  • 3 ears corn, cut into 1” rounds
  • 1214 ounces smoked sausage cut into 1/2” rounds
  • 2 tablespoons olive oil
  • 1 tablespoon + 2 teaspoons seafood seasoning, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup flat leaf parsley chopped
  • 1 teaspoon fresh thyme, chopped
  • 2 garlic cloves, grated
  • 2 teaspoons lemon zest

Lemon Garlic Butter

  • 8 tablespoons unsalted butter
  • 2 garlic cloves minced
  • 2 teaspoons lemon zest
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons lemon juice
  • 1 tablespoon flat leaf parsley, chopped
  • 1 teaspoon fresh thyme, chopped


  1. Bring 8 cups of water to a boil and add the seafood seasoning. Stir to dissolve. Add the potatoes and allow them to boil until just fork tender, 10-12 minutes. Drain them and let them cool.
  2. If using bamboo skewers allow them to soak for at least 30 minutes in water.
  3. Add the cooled potatoes and remaining ingredients for the skewers except for the lemon wedges to a large bowl and toss to combine. 
  4. Assemble your skewers. Wrap a shrimp around a sausage, forming a C. Alternate between the shrimp and sausage, potatoes, and corn. End each skewer with a lemon wedge.
  5. Prepare the grill for direct grilling. For a charcoal grill spread the charcoal evenly across the bottom. For a gas grill ignite all the burners and heat the grill to around 400 degrees. Make sure the grates are clean.
  6. Place a grill safe saucepan on the grill. Add the butter, seafood seasoning, crushed red pepper flakes, and lemon zest to the pot and stir until the butter is melted. Stir in the lemon juice and herbs. Remove from the grill or place on indirect heat to keep warm.
  7. Place the skewers onto the hot grates. Allow the first side to grill for 3-4 minutes. You will begin to see the shrimp turn opaque.
  8. Flip the shrimp and allow the second side to grill for another 3-4 minutes until the shrimp are pink and the vegetables and sausage are slightly charred. The internal temperature of the shrimp should be 120 degrees.
  9. Remove from the grill. Brush both sides of the kabobs with the lemon garlic butter.
  10. Serve with remaining butter if desired along with additional lemon wedges. 


  1. You can use beer to boil the potatoes if desired for additional flavor.
  2. Swap the seafood seasoning for Cajun seasoning. 
  3. Pierce the corn rounds with a skewer prior to assembling the kabobs. It makes it easier.