Grilled Smoked Sausage & Shrimp Skewers

These Grilled Smoked Sausage and Shrimp Skewers are the perfect recipe for your next tailgate, barbecue and can even be made on the stovetop. These flavorful, protein packed skewers are served with a flavorful garlic, lemon and herb dipping sauce.

grilled smoked sausage and shrimp skewer hand held with a creamy dipping sauce at the tip

Disclosure:

This recipe is a paid partnership with our friends at Kiolbassa Smoked Meats! We have been working with Kiolbassa for over a year, and we are so proud to do so! They’re a family owned company, committed to high quality ingredients. In fact, they’re so confident in their products, they guarantee all of them – or your money back! How cool is that?

Kiolbassa is also committed to giving back. They donate over 10,000 pounds of sausage through their Links of Love program every month to help support food insecure communities, and step up in the face of natural disasters. Partnering with brands that do good is really important to us. Not to mention, their products are all gluten free, and made with high quality ingredients.

flat lay of kiolbassa smoked meats grilled smoked sausage and shrimp skewers with a great spread for a tailgate or bbq

Whether you have an awesome outdoor grilling space, or you live in a small city apartment like us, these grilled smoked sausage and shrimp skewers couldn't be easier to make. We'll show you step by step how these come together with process photos, and detailed notes.

Feel free to skip to the video or the recipe card if you'd like to get right into it. This recipe is also available as a Google Web Story here!

Ingredients:

For the skewers:

Kiolbassa Smoked Meats beef smoked sausage – This product is a Kiolbassa classic, and they're so tasty. They're the perfect base to load up with plenty of seasonings. Naturally gluten free, made with a few high quality ingredients, and they're only 1 gram of sugar and carbs per sausage. You're going to love these versatile sausages. Read more about them here!
Jumbo shrimp - Look for the 16-20 size, as this denotes they are large shrimp. We want them peeled and deveined. You can leave the tails on or off. It's up to you.
Avocado oil - To sear the proteins with, since it can withstand high temperatures when cooking. Feel free to use olive oil if you prefer.
Lemon juice & zest - For great acidity and flavor!
Seasonings - Aside from kosher salt and black pepper, we love to load these up with plenty of seasonings. We do like them with just a small kick of heat. We use a mixture of garlic powder, onion powder, smoked paprika, red pepper flakes, and cayenne pepper. Adjust according to your preferences.

For the zesty dip:

Sour cream- The base we use for this creamy dip. You can use Greek yogurt if you prefer.
Lemon juice & zest - Are also found in the dip to tie in that lovely lemon flavor!
Fresh herbs - We use some freshly minced parsley, cilantro and green onions. You can use as much or as little as you want. Honestly, many things would go well here, even basil, rosemary and thyme. If you decide to use dried instead of fresh, that's completely fine, just make sure to allow the dip to rest a little while (about an hour) in the fridge so the flavors can fully absorb.
Dijon mustard- For a perfect amount of "zip".
Minced garlic - Very finely minced so that it distributes evenly. Fresh is going to be best, but you can use dried instead if you prefer.
Dry seasonings - Pretty similar seasonings to above, we use some kosher salt, black pepper, smoked paprika, red pepper flakes, and cayenne pepper.

How to Make These Grilled Sausage and Shrimp Skewers:

Make the dip:

In a bowl, combine sour cream with lemon juice and zest, dijon mustard, parsley, cilantro, green onions, minced garlic, dry seasonings, salt and pepper. Mix to combine, and refrigerate covered until it's time to use it.

sour cream with lemon juice and zest inside

sour cream with lots of seasonings, garlic, dijon mustard, lemon juice and zest

Prepare the skewers:

If using a grill, preheat to 375°F. If grilling on the stovetop, preheat a cast iron pan over medium-high heat.

Combine avocado oil with remaining dry seasonings, lemon juice and zest, and a big pinch of salt and pepper. Mix to combine.

Skewer the shrimp and sausage separately and place on a baking sheet. Season both sides with salt and pepper, and baste both sides with the olive oil, lemon juice mixture.

skewered sausage and shrimp on a baking sheet with parchment paper, getting coated in the marinade

Grill the skewers:

Grill the skewers for about 1-2 minutes on each side, until the shrimp is cooked through and grill marks are present. Baste with more of the lemon juice and oil mixture halfway through cooking.

grilling shrimp and sausage skewers on a cast iron griddle pan

Assemble and serve:

Once cooked, assemble skewers to alternate with shrimp and sausage if desired. Drizzle with lemon juice, top with parsley, green onions and cilantro, and serve with dip!

grilled smoked sausage and shrimp skewers on a plate with lemon, parsley and shrimp skewers

grilled smoked sausage and shrimp skewers with parsley and green onions

Tips For The Best Sausage and Shrimp Skewers:

Skewering the shrimp and sausage separately for cooking will ensure the shrimp gets cooked properly.
If you have leftovers, store in the fridge for up to 3 days in an airtight container.
Leftover dip can be consumed for up to a week if stored in the fridge in an airtight container.
If grilling on an open flame, make sure to soak the wooden skewers in water for at least 30 minutes to make sure they don't catch fire on the grill.

flat lay close up of grilled smoked sausage and shrimp skewers

What Temperature Should Shrimp Be Cooked To?

To safely consume shrimp, it should reach an internal temperature of 120°F.

Most people don't take the temperature of the shrimp, but rather wait to notice the color of it to change from a translucent grey-ish color, to an opaque white with some flecks of orange and red.

dunking a sausage and shrimp skewer into an herbed sour cream dip

Why Do I Need To Skewer The Shrimp and Sausage Separately?

It may not be totally necessary depending on the size of your sausage, but to be safe, as a general rule of thumb, it is always best to grill all meat, seafood and vegetables separately from one another, and then combine them on a single skewer at the end.

Kiolbassa's Smoked Sausage comes fully cooked, so we don't want to risk over cooking it on the grill.

The shrimp comes raw, and while it cooks quite fast, we want to make sure to make sure it gets completely cooked through. We don't want any undercooked shrimp!

More Kiolbassa Smoked Meats Recipes To Try:

flat lay of grilled smoked sausage and shrimp skewers served with beer, crispy herbed potatoes, lemon wedges and herbs

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plate full of grilled smoked sausage and shrimp skewers, beer, potatoes, herbs and kiolbassa smoked meats beef sausage

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Until Next Time,
Briana & Chamere