Grilled Shrimp Boil Kabobs
I am aware that using the words “grilled” AND “boil” in the recipe name for Grilled Shrimp Boil Kabobs is a little contradictory.
Like obviously these are not both grilled AND boiled.
BUT, it’s ALLLLLL the yummy things in a traditional shrimp boil, only grilled for maximum flavor and fun!
These kabobs were our Fourth of July dinner by the pool, and they could not have been more perfect!
How to make Grilled Shrimp Boil Kabobs
You have your potatoes, shrimp, smoked sausage, and corn.
And seasonings like Old Bay, garlic, and fresh lemon juice.
First, let’s make the dipping sauce that is a definite MUST HAVE for these kabobs.
Simply combine mayo, Old Bay, garlic, lemon juice, and some hot sauce.
Set aside and serve with the skewers.
Then boil a pound of petite red potatoes for about 5 to 6 minutes.
This will partially cook the potatoes that will finish cooking on the grill.
So I guess technically these are, in fact, both boiled and grilled 😉
As the potatoes cool, cut 4 ears of corn on the cob into fourths carefully with a sharp knife.
And slice a pound of smoked sausage.
Make the kabobs two different ways… only because they have different cooking times on the grill.
Some kabobs will have corn and potatoes, and some with sausage and shrimp.
For the corn, I do recommend metal skewers.
Or at least use a sharp tool to poke a hole through the center of the cobs to make it easier to get the corn on the skewers.
Then make a mixture of melted butter, olive oil, lemon juice, Old Bay, garlic, kosher salt, and pepper.
And brush some over the kabobs before grilling, and a few times on the grill as well.
Preheat your grill to medium for a few minutes.
And place the corn and potato skewers on the grill grate first.
These will grill 10 to 12 minutes total.
And add the shrimp and sausage skewers during the last 5 minutes.
Flipping the kabobs a few times and also brushing with the Old Bay butter as well.
Sprinkle a little more Old Bay seasoning over the Grilled Shrimp Boil Kabobs right before serving 🙂
A little extra squeeze of lemon and the Old Bay dipping sauce completes this gorgeous and scrumptious summer grilling meal!
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If you like Grilled Shrimp Boil Kabobs, you might also like these grilling recipes…
Honey Chipotle Grilled Corn
Grilled Teriyaki Shrimp Kabobs
Summer Grilling Recipes
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Grilled Shrimp Boil Kabobs
Grilled Shrimp Boil Kabobs recipe has everything yummy in a shrimp boil dinner, but grilled on skewers and served with an Old Bay sauce!
Ingredients
Grilled Shrimp Boil Kabobs
- 1 pound petite size red potatoes if not petite in size, cut in half
- 4 ears corn on the cob
- 1 pound smoked or andouille sausage cut into 1 inch slices
- 1 pound jumbo shrimp peeled and deveined
- 3 tablespoons melted butter
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 to 6 cloves garlic minced
- 1 tablespoon Old Bay seasoning (plus more to sprinkle over top)
- kosher salt, pepper
- 8 kabob skewers (metal is recommended for the corn, if wooden soak in water for a few hours)
- lemon wedges
Old Bay Dipping Sauce
- 1/2 cup mayo
- 1 to 2 cloves garlic grated or finely minced
- 2 teaspoons lemon juice
- 1 to 2 teaspoons Old Bay seasoning
- 4 to 6 dashes Tabasco or favorite hot sauce (optional)
Instructions
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Boil the potatoes for 5 to 6 minutes, let cool. Cut each corn on the cob into four pieces using a very sharp knife.
Note: I had the best luck cutting each in half, then each in half again. Put the knife in place, cover with a kitchen towel, and press very hard until it cuts the corn.
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Make a few skewers with potatoes and corn pieces. Find the very center of each corn cob to poke the skewer through. This works best with metal skewers, or if using wooden skewers, use a sharp tool to poke through the corn first to make it easier to put on the skewer. Make a few more skewers with sliced sausage and shrimp. You should get 8 skewers total.
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Mix together the butter, olive oil, lemon juice, garlic, Old Bay seasoning, kosher salt, and pepper. Brush some on both sides of each kabob.
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Preheat the grill to medium heat. Put the potato and corn skewers on the grill for 10 to 12 minutes total. Add the shrimp and sausage skewers during the last 5 minutes of grilling the potato and corn skewers. Brush all the skewers with the Old Bay butter a few times during grilling.
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Sprinkle with more Old Bay seasoning before serving. Serve with lemon wedges and Old Bay Dipping Sauce.
Old Bay Dipping Sauce
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Put all ingredients in a bowl and stir until combined.
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