5 from 3 votes
Grilled Shrimp and Sausage Kabobs
These quick & easy Grilled Shrimp and Sausage Kabobs feature succulent shrimp and andouille sausage, plus fresh onion and cherry tomatoes. A simple garlicky, smoky paprika glaze tops them off, for one flavor-packed meal!
Prep Time
25 mins
Cook Time
8 mins
Total Time
33 mins
Servings:
4
servings
Calories:
505 kcal
Cuisine:
American
Ingredients
For the glaze:
- ¾ cup olive oil
- 4 garlic minced, large, cloves
- 2 tablespoons thyme chopped fresh
- 5 teaspoons smoked paprika
- 2 teaspoons rice vinegar
- 2 teaspoons red wine vinegar
- ¾ teaspoon kosher salt Morton brand
- ½ teaspoon black pepper ground
- ½ teaspoon crushed red pepper dried
For the skewers:
- 12 raw very large (16-20 per pound) shrimp with tails on, peeled and deveined
- 12 pieces andouille sausage cut to same width as shrimp, smoked and fully cooked, link
- 16 cherry tomato
- 16 2- red onion cut to same width as shrimp and sausage, layer sections, wedges
Instructions
- For the glaze: In a small bowl, combine oil, garlic, thyme, smoked paprika, vinegar, salt, black pepper, and crushed red pepper. Blitz with an immersion blender until smooth. (If you don't have an immersion blender, just whisk very well.) Transfer about 1/3 of the glaze to a small serving bowl and reserve for dipping at meal time.
- For the skewers: Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges onto each of 4 long skewers (see Notes below).
- To grill: Heat grill to medium-high. Clean grill rack and coat with oil. Brush skewers on all sides with the 2/3-portion of glaze. Grill until shrimp are just-turned opaque in center, turning and brushing occasionally with any additional glaze, about 5 to 8 minutes total. Do not overcook the shrimp.
- Serve skewers with reserved glaze for dipping.
Cup of Yum
Notes
- For the skewers: You will need 4 long metal or wood skewers (the metal ones in my photos are 13" long, not including the handle). If using wood skewers, be sure to soak them in water for at least an hour before adding the ingredients.
- To prepare ahead of time: Place prepared, uncooked skewers on a rimmed baking sheet, cover with foil, and refrigerate up to 6 hours before grilling. Cover bowls of glaze separately and refrigerate as well. Pull everything out of the fridge about 30 minutes prior to grilling. Then proceed from Step 3 of the Instructions.
- Adapted from Bon Appetit magazine, June 2010.
Nutrition Information
Serving
1
Calories
505kcal
(25%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
51g
(78%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
39g
(229%)
Cholesterol
26mg
(9%)
Sodium
549mg
(23%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 505
% Daily Value*
| Serving | 1 | |
| Calories | 505kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 51g | 78% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 39g | 229% |
| Cholesterol | 26mg | 9% |
| Sodium | 549mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.