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.
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!
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.
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.
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.
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!
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.
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.
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:
- Baked Zucchini Noodles Casserole with Smoked Sausage
- Chorizo Stuffed Poblano Peppers
- Fried Cabbage and Sausage Skillet
- Brown Butter Bacon Cornbread (Low Carb)
- Cajun Shrimp Peppers and Sausage Skillet
- Keto French Toast Pigs in a Blanket with Candied Bacon
- 7 Layer Chorizo Dip
- Loaded Keto 'Potato' Soup
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Until Next Time,
Briana & Chamere
Grilled Smoked Sausage & Shrimp Skewers
For the garlic, lemon & herb dipping sauce:
- 16 ounces sour cream
- 1 medium lemon, juice and zest
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons dijon mustard
- 2 tablespoons green onions, minced and finely packed
- 2 tablespoons cilantro, minced and finely packed
- 2 tablespoons parsley, minced and finely packed
For the sausage & shrimp skewers:
- 3 packages Kiolbassa Beef Smoked Sausage, cut into large chunks (about 2.25 pounds)
- 2 pounds shrimp, peeled and deveined
- 4 tablespoons avocado oil
- 1 medium lemon, juice and zest
- 2 teaspoons kosher salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- Serve with: lemon wedges, parsley, green onions and cilantro
- In a medium mixing bowl, combine all ingredients for the dip and mix well. 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 one hour to let the flavors fully develop.
- Meanwhile, skewer shrimp and sausages separately to ensure proper cooking times. Sprinkle both sides with salt and pepper. Set aside on a baking sheet.
- In a medium bowl, combine oil, lemon juice and zest, and the remaining salt, pepper, and dry seasonings. 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!
- These will keep in the fridge in an airtight container for up to 3 days. Gently reheat on the stovetop or in the oven.
- A serving size is 2 skewers and roughly 2.5 ounces of dip, and the nutrition facts reflect this.
- Make sure to 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.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.