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flat lay close up of grilled smoked sausage and shrimp skewers
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5 from 1 vote

Grilled Smoked Sausage & Shrimp Skewers

These Grilled Smoked Sausage and Shrimp Skewers are the perfect recipe for your next tailgate, barbecue or can even be made on the stovetop. These flavorful, protein packed skewers are served with a flavorful garlic, lemon and herb dipping sauce.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: gluten free, keto, low carb, shrimp, skewers, smoked sausage
Servings: 8 servings
Calories: 607kcal
Author: Briana


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. 


Serving: 2skewers | Calories: 607kcal | Carbohydrates: 7g | Protein: 24g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 29mg | Sodium: 2000mg | Potassium: 509mg | Fiber: 1g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 1mg