Smoked Sausage and Shrimp Skewers

5 from 1 vote

Smoked Sausage and Shrimp Skewers

These Smoked Sausage and Shrimp Skewers are the perfect summertime recipe that is on the table and ready to eat in less than 30 minutes! Slathered in a citrusy, spicy, smoky, and herbaceous blend of spices and herbs, then dipping in a creamy and flavorful dipping sauce!

Prep Time25

Cook Time15

Total Time40

Course: Appetizer, Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 652kcal

Author: Briana

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.

Video

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.

Nutrition