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Whether you're prepping meals for the week or grilling with friends, these shrimp and sausage skewers are going to become a regular item on your summertime menus. They're so quick and easy, and just so delicious!
If you love surf and turf, try our steak and seafood skillet in a parmesan cream sauce, or this steak and lobster.
💗Why We Love This Recipe
- Quick and easy. This recipe is so easy, you'll find yourself making it time and time again. It comes together with very little effort, in under 30 minutes!
- Packed with flavor. Ingredients like garlic, Dijon mustard, lemon, cayenne, smoked paprika, and fresh herbs like cilantro, parsley, and green onions, coat juicy smoked sausage and succulent shrimp. Each bite is truly full of flavor!
- Crowd-pleaser. These skewers are super convenient for sharing with family or friends at your next BBQ or get-together. Prep them in advance and grill them up quickly to serve hungry guests.
- Prepare in advance. You can mix up your dipping sauce, and prep the marinade in advance to make these easy to grill up when it's time.
🍤Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- 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. They're naturally gluten-free, made with a few high quality ingredients, and they're incredibly tasty. They come fully cooked, so we will just be reheating them.
- Large or jumbo shrimp. Look for - at a minimum - the 16-20 count per pound, or larger. The lower the number per pound, the larger the shrimp. You can buy them peeled and deveined to save time. The tails can stay on or off, it's up to you.
- Oil. We like using avocado oil, because it's neutral in flavor, and has a high smoke point - perfect for grilling or cooking at high temperatures.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe
- No sour cream. You can use plain (preferably full-fat) Greek yogurt instead of sour cream if you prefer.
- Swap the oil. If you don't have avocado oil on hand, you can use olive oil, or any neutral oil instead.
✨Variations
- Buttery dipping sauce. You can also brush the skewers with our delicious cowboy butter dipping sauce before grilling, or serve the skewers with it!
- Cajun-flavored. You can use a blend of Cajun spices instead of the suggested seasonings if you'd like, similar to this Cajun shrimp and sausage pasta.
- Add chicken. You can swap shrimp for chicken if you'd like. Just keep in mind that it will take extra time to cook, as chicken needs more time to reach a safe temperature (165°F internally).
- Add more seafood. Love seafood? You can add scallops, calamari, or chunks of firm fish like cod or halibut.
- Add veggies. Veggies like bell peppers, onions, mushrooms, and zucchini would all pair well with the shrimp and sausage.
- Add more herbs. Add in more herbs like fresh thyme, dill, rosemary, basil, or chives.
- Barbecue-flavored. Brush the sausage and shrimp with your favorite bbq sauce before and during grilling in addition to the seasonings for lots of flavor.
- Dairy-free. To make this recipe dairy-free, use a plant-based sour cream substitute.
🔪Prep Work
- If using wooden skewers, make sure to soak them in water for 30 minutes before. This is especially important if grilling over an open flame, or else they can catch fire. Don't skip this step!
- If using a grill, preheat to 375°F. If grilling on the stovetop, preheat a cast iron pan over medium-high heat.
- Mince the garlic and herbs.
- Zest and juice the lemons.
- Measure out the seasonings, sour cream, and remaining ingredients.
📋Instructions
Make the dip
Add sour cream, lemon juice, lemon zest, dijon mustard, minced garlic, the dry seasonings, salt, and pepper to a bowl. (Image 1)
Next, add the parsley, cilantro, and green onions. (Image 2)
Mix to combine. (Image 3) Cover and then refridgerate while you prepare the skewers.
Make the marinade
Combine avocado oil with remaining dry seasonings, lemon juice and zest, and a big pinch of salt and pepper. Mix to combine. (Image 4)
Prepare the skewers
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. (Image 5)
Pro tip: We recommend grilling the shirmp and sausage separately so you can get a perfect cook on both of them.
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. (Image 6)
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. (Image 7)
Now, just serve with the dip, and enjoy!
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💭Frequently Asked Questions
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.
If you have leftover shrimp and sausage, store them 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.
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!
🍴What To Serve With This
Here's a few ideas for what to serve these skewers with!
- Veggies. Try serving these with these air fryer zucchini, these lemon garlic green beans, this cold asparagus salad, or this green bean feta salad would all make excellent sides.
- Salad. A delicious salad like this arugula spinach salad is a great choice. This blackberry salad or this grilled peach salad make for great options with summer fruit. This burrata and prosciutto arugula salad is also a hearty option!
- Potatoes. These crispy parmesan potatoes or these smashed potatoes with garlic and herbs pair perfectly to make this a whole meal!
More Recipes To Consider
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📖 Recipe
Smoked Sausage and Shrimp Skewers
Ingredients
Dipping sauce
- 2 cups sour cream (16 ounces)
- 2 tablespoons Dijon mustard
- 4 cloves garlic minced
- 1 tablespoon lemon zest zest of 1 lemon
- 3 tablespoons lemon juice juice of 1 lemon
- 2 tablespoons fresh green onions minced
- 2 tablespoons fresh cilantro minced
- 2 tablespoons fresh parsley minced
- 1 teaspoon kosher salt to taste
- ½ teaspoon red pepper flakes optional and to taste
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional and to taste
- ¼ teaspoon black pepper
Sausage and shrimp skewers
- 2.25 pounds Kiolbassa Smoked Meats Beef Smoked Sausage cut into large chunks, about 3 packages
- 2 pounds shrimp peeled and deveined
- 4 tablespoons avocado oil
- 3 tablespoons lemon juice juice of 1 lemon
- 1 tablespoon lemon zest zest of 1 lemon
- 2 teaspoons kosher salt divided and to taste
- ½ teaspoon black pepper divided and to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes optional and to taste
- ¼ teaspoon cayenne pepper optional and to taste
- ¼ teaspoon smoked paprika
- Serve with: lemon wedges, parsley, green onions and cilantro
Instructions
Dip
- In a medium mixing bowl, add sour cream, Dijon mustard, minced garlic, lemon zest, lemon juice, cilantro, parsley, green onions, kosher salt, black pepper, red pepper flakes, smoked paprika, and cayenne pepper. Mix to combine.2 cups sour cream, 2 tablespoons Dijon mustard, 4 cloves garlic, 1 tablespoon lemon zest, 3 tablespoons lemon juice, 2 tablespoons fresh green onions, 2 tablespoons fresh cilantro, 2 tablespoons fresh parsley, 1 teaspoon kosher salt, ½ teaspoon red pepper flakes, ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon black pepper
- Taste and adjust seasonings to your preference. Cover and refrigerate until time to eat. For best results, let sit in the fridge for at least 20 minutes to let the flavors fully develop.
Skewers
- Meanwhile, skewer shrimp and sausages separately to ensure proper cooking times. Sprinkle both sides with some of the salt and pepper. Set aside on a baking sheet.2.25 pounds Kiolbassa Smoked Meats Beef Smoked Sausage, 2 pounds shrimp, 2 teaspoons kosher salt, ½ teaspoon black pepper
- In a medium bowl, combine oil, lemon juice and zest, garlic powder, onion powder, red pepper flakes, cayenne pepper, smoked paprika, and the remaining salt and pepper. Mix to combine.4 tablespoons avocado oil, 3 tablespoons lemon juice, 1 tablespoon lemon zest, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon red pepper flakes, ¼ teaspoon cayenne pepper, ¼ teaspoon smoked paprika
- Brush both sides of the skewers with the seasoned lemon juice and oil. Grill on both sides, about 2 minutes per side until grill marks are present and shrimp is fully cooked through, basting with the oil mixture halfway through. Work in batches until everything is fully cooked.
- Remove shrimp and sausage from skewers and place back on skewers, alternating between sausage and shrimp if desired. Squeeze with fresh lemon, garnish with green onions, cilantro and parsley. Serve with dip and enjoy!Serve with: lemon wedges, parsley, green onions and cilantro
- The skewers will keep in the fridge in an airtight container for up to 3 days. Gently reheat on the stovetop or in the oven. Dip can be stored in a separate airtight container for up to 5 days in the fridge.
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Notes
- If grilling on an open flame, be sure to soak the skewers in water for 30 minutes before beginning to ensure the wood doesn't catch fire on the grill!
- Skewer sausage and shrimp separately to cook, to ensure they cook evenly. Shrimp need to reach an internal temperature of 120°F to safely consume.
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