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Grilled Shrimp Boil Skewers with Corn, Sausage and Potatoes on a white plate garnished with fresh herbs.
Reda

Shrimp Boil Skewers with Corn, Sausage and Potatoes

All the bold, buttery flavor of a classic shrimp boil, perfectly portioned onto easy-to-grill skewers for your next cookout.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Boil
  • 1 lb small red potatoes halved
  • 2 tbsp kosher salt for boiling water
  • 1 tbsp Old Bay seasoning plus more for sprinkling
  • 12 oz andouille sausage cut into 1-inch rounds
  • 2 ears fresh corn on the cob cut into 1-inch rounds
  • 1 lb large shrimp peeled and deveined, tails on
  • 4 tbsp unsalted butter melted
  • 3 cloves garlic minced
  • 1 lemon cut into wedges for serving
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Grill or Grill Pan
  • Metal or soaked wooden skewers

Method
 

Prep the Potatoes
  1. Place potatoes in a large pot with cold water to cover. Add kosher salt and 1 tablespoon Old Bay. Bring to a boil and cook until just tender when pierced with a knife, about 12 minutes. Drain and let cool slightly.
Assemble the Skewers
  1. Thread ingredients onto skewers in this order: potato half, sausage round, corn round, 2-3 shrimp, then repeat. Aim for 2 of each item per skewer. This helps everything cook evenly and stay balanced on the grill.
Make Garlic Butter
  1. Stir minced garlic into melted butter. Set aside half for basting and half for drizzling after grilling.
Grill the Skewers
  1. Preheat grill to medium-high (about 400°F). Brush grates with oil. Place skewers on grill and cook 3 minutes. Flip, brush with garlic butter, and grill 3-4 minutes more until shrimp turn pink and opaque with lightly charred edges. The sausage should be sizzling and corn lightly caramelized.
Finish and Serve
  1. Transfer skewers to a platter. Drizzle with remaining garlic butter, sprinkle with more Old Bay if desired, and garnish with chopped parsley. Serve immediately with lemon wedges for squeezing over top.

Notes

Parboiling the potatoes is non-negotiable - raw potatoes will burn before the shrimp cook through. If using wooden skewers, soak them in water for 30 minutes first to prevent scorching. For a complete meal, serve with crusty bread to soak up the garlic butter.