Grilled Spicy Shrimp and Sausage Skewers will be the hit of your summer get together, or anytime you’ve got a craving for a spicy taste of the south. They cook in just a few minutes and will fly off the platter!
Jumbo shrimp (we’re talking HONKING) are rubbed with Cajun seasoning then skewered with spicy Andouille sausage and grilled for 3-4 minutes – TOTAL. It takes longer to assemble these skewers than it does to cook them! The sweet shrimp with a smoky grilled char are the perfect contrast to the decadent, spicy sausage. I also made a super easy dipping sauce for the skewers which is just a combination of mayonnaise, lemon juice, and more Cajun seasoning. Even with the dipping sauce there’s still only six ingredients in this entire recipe.
Start by soaking 6-8 wooden skewers in water for at least 30 minutes to make sure they don’t catch fire on the grill. Trust me – do not skip this step!
Next you’ll need 1lb 16/20 count raw shrimp that have been peeled and deveined. The numbers on the outside of the bag – in this case 16/20 – indicate how many shrimp equal a pound. The lower the number the bigger the shrimp. Look for 16/20 or even lower to make sure the shrimp are big enough to wrap around the sausage.
Pat the shrimp dry with paper towels then toss in a big bowl with 1 Tablespoon Cajun seasoning (store bought or homemade – I like Emeril’s Essence) and 2 teaspoons extra virgin olive oil.
Next slice a 7oz Andouille sausage link to the same thickness as the shrimp. Andouille sausage is a smoked, spicy sausage that’s commonly found in Cajun and Creole cooking. If you want to keep the spice level down, swap the Andouille sausage for Kielbasa, a smoked sausage with no spiciness. I truly do love both.
Tuck a slice of sausage into the curve of a shrimp on a cutting board then skewer it with the soaked skewer. I fit three sausage/shrimp combos on each skewer.
Next, head on out to your grill that’s been preheating on high for at least 10 minutes. Turn the heat down to medium-high then spray both sides of each skewer with nonstick spray and slap it on the grill. Grill for 1-2 minutes a side, or until the shrimp are opaque then remove to a platter.
Tip: to get those dark (aka impressive!) grill lines on the sausages, press down on them with heat-proof grilling tongs while they’re grilling. If you hear a sizzle, you’re doing it right!
Arrange the skewers on a platter then serve with a creamy, spicy dipping sauce that’s just mayonnaise mixed with Cajun seasoning and fresh lemon juice. Spicy Shrimp and Sausage Skewers are up!
Leave the shrimp and sausage duos on the skewers if you’re only feeding a few, or slide ’em off then onto party picks if you need more to go around. I hope you enjoy these spicy surf and turf skewers!
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