If you’re craving something that screams festive, quick, and packed with flavor, look no further than Sausage and Shrimp Kabobs. This dish is a celebration of surf and turf on a stick: smoky sausage meets succulent shrimp, all brought together with a lick of barbecue seasoning and a kiss from the grill. Each kabob boasts juicy bites with hints of char and spice, making them perfect for backyard parties, easy weeknight dinners, or whenever you need a quick showstopper!

Sausage and Shrimp Kabobs Recipe - Recipe Image

Ingredients You’ll Need

The best part about making Sausage and Shrimp Kabobs is just how simple and straightforward the ingredient list is. Each component has a special role, providing bursts of flavor, irresistible texture, or eye-catching color that make every bite a delight.

Smoked sausage rope (12 oz): Choose a smoky, robust sausage that will hold its own on the grill and lend savory depth to each skewer.
Jumbo shrimp, tail-on, peeled and deveined (12 oz): Go for jumbo shrimp so they stay plump and tender, and keeping the tails on makes for pretty presentation and easy handling.
Olive oil (2 tsp): Just a drizzle adds richness and helps the seasoning cling beautifully to every nook and cranny.
Barbecue seasoning (2 Tbsp): Your favorite blend brings the kabobs to life with smoky, sweet, and spicy notes—homemade or store-bought both shine here.

How to Make Sausage and Shrimp Kabobs

Step 1: Prepare Your Grill

Start by preheating your grill to 350 degrees F. Give those grates a good scrub if they need it—the cleaner, the better when you want those gorgeous grill marks and to prevent sticking. This little prep step sets you up for kabob victory!

Step 2: Slice the Sausage

Cut up your smoked sausage into rounds, about one inch thick. Try to match the thickness of your shrimp as closely as possible so both cook evenly. This also helps each skewer look uniform and ensures perfect bites every time.

Step 3: Prep and Season the Shrimp and Sausage

Pat your shrimp dry with paper towels, toss them in a bowl with the sausage slices, then drizzle with olive oil and sprinkle in the barbecue seasoning. Give everything a good, gentle toss to make sure the smoky-spicy flavor coats every piece. The aroma at this stage is already fantastic!

Step 4: Assemble the Kabobs

Here’s the clever part: take each sausage round and tuck it right into the “C” curve of the shrimp. Skewer them together, alternating for color and shape if you like, making sure shrimp and sausage snuggle up close. This keeps flavors mingling and makes for an impressive presentation.

Step 5: Grill to Perfection

Lay your assembled Sausage and Shrimp Kabobs on the grill over medium-high heat. Cook for about three minutes, then flip and grill until the shrimp turn opaque and slightly charred, about 2-3 more minutes. Serve them hot off the grill for the juiciest, most flavorful kabobs ever.

How to Serve Sausage and Shrimp Kabobs

Garnishes

Cilantro leaves, lemon wedges, or even a sprinkle of green onions add beautiful color and brightness to the kabobs. Try drizzling a bit of extra olive oil or a light barbecue glaze right before serving for a final flourish that wows your guests.

Side Dishes

Sausage and Shrimp Kabobs are wonderfully versatile—pair them with classics like grilled corn, coleslaw, or a crisp green salad. For a heartier meal, serve alongside rice pilaf, grilled veggies, or warm garlic bread to soak up any extra juices.

Creative Ways to Present

Turn your kabobs into a platter centerpiece by arranging them over a bed of leafy greens with a scattering of charred lemons. For parties, try serving each kabob in individual cups with a scoop of rice and a sprinkle of fresh herbs for a fun, grab-and-go option.

Make Ahead and Storage

Storing Leftovers

If you have leftover Sausage and Shrimp Kabobs, simply slide the sausage and shrimp off the skewers and store them in an airtight container. They’ll keep well in the refrigerator for up to three days, retaining their juicy flavor and smoky aroma.

Freezing

While the sausage freezes beautifully, shrimp can become a bit rubbery if frozen and reheated. If you do want to freeze the kabobs, wrap tightly and freeze for up to one month, but for best results enjoy them fresh or only freeze the sausage component for later use.

Reheating

Gently reheat leftover Sausage and Shrimp Kabobs either in a 300°F oven for about 10 minutes or in a hot skillet with a splash of water to keep things moist. Micro-waving works in a pinch, but be careful not to overcook the shrimp.

FAQs

Can I make Sausage and Shrimp Kabobs without a grill?

Absolutely! If grilling isn’t an option, cook the kabobs under a broiler, turning occasionally, or on a stovetop grill pan to achieve a similar char and smoky flavor.

Which barbecue seasoning works best?

Choose any barbecue seasoning you love—smoky and sweet varieties complement the sausage and shrimp wonderfully, but you can also add a sprinkle of cayenne if you like heat, or smoked paprika for extra depth.

What types of sausage are best for Sausage and Shrimp Kabobs?

Smoked sausage is classic, but you can use andouille for some Cajun flair, kielbasa for a milder touch, or even turkey sausage for a lighter alternative. Just be sure it’s sturdy enough for skewering and grilling!

Can I add vegetables to these kabobs?

Definitely! Bell peppers, red onions, or zucchini are delicious additions, adding color and extra flavor. Just cut the veggies into pieces similar in size to the sausage and shrimp so they cook evenly.

How do I prevent shrimp from overcooking?

Watch closely and remove the kabobs from the grill as soon as the shrimp turn pink and opaque. Jumbo shrimp are more forgiving and less likely to overcook, making them perfect for kabobs.

Final Thoughts

Sausage and Shrimp Kabobs are simply irresistible—smoky, juicy, and so much fun to make and share. Fire up that grill, invite a few friends over, and let this easy dish become your new signature cookout favorite!

Sausage and Shrimp Kabobs Recipe

★★★★★

4.8 from 30 reviews

Author: Chloe
Total Time: 21 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These Sausage and Shrimp Kabobs are a flavorful and easy-to-make dish that is perfect for grilling season. The combination of smoky sausage and juicy shrimp, seasoned with barbecue spices, creates a delicious meal for any barbecue or gathering.

Ingredients

Scale

Sausage Kabobs:

12 oz smoked sausage rope

Shrimp Kabobs:

12 oz shrimp (jumbo, tail-on, peeled and deveined)

2 tsp olive oil

2 Tbsp Barbecue Seasoning

Instructions

Preheat the Grill: Preheat the grill to 350 degrees F and ensure the grates are clean.
Cut and Prepare: Slice the sausage into 1” pieces, similar in thickness to the shrimp. Pat the shrimp dry and place them in a bowl.
Season and Combine: Add the sausage, olive oil, and Barbecue Seasoning to the shrimp. Toss to combine evenly.
Skewer: Thread the sausage slices onto skewers, tucking them in the curve of the shrimp.
Grill: Grill the kabobs over medium-high heat for around 3 minutes per side, until the shrimp are opaque and cooked through.
Serve: Serve the kabobs immediately and enjoy!

Prep Time: 15 minutes
Cook Time: 6 minutes
Category: Main Dish
Method: Grilling
Cuisine: American