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+ servings
TWO PLATTERS OF KABOBS

Shrimp Boil Kabobs

It's officially summer and time to fire up the grill for a summertime southern-style shrimp boil with big shrimp, corn, sausage, potatoes, and spices.
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Course: dinner, lunch
Cuisine: Amercian, Cajun
Keyword: easy recipe, kabobs, shrimp boil, skewers
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 4
Author: Laura Franco

Ingredients 

Kabobs

  • 16 large shrimp
  • 1/2 - 14 oz. package of smoked sausage
  • 8-10 baby potatoes
  • 2 ears corn on the cob
  • 1/2 lemon for garnish
  • 2 tbsp chopped parsley for garnish

Cajun Seasoned Butter

  • 4 tbsp salted butter
  • 2 teaspoons cajun seasoning

Instructions

  • Preheat grill to 375°.
  • Melt butter and cajun seasoning in the microwave for 30 seconds.
  • Separate the seasoned butter into three separate bowls with equal amounts.
  • Cut each corn cob into four pieces.
  • Half or quarter the baby potatoes.
  • Toss the corn and potatoes with one of the small bowls of seasoned butter, cover with plastic wrap, and microwave for 2 minutes.
  • Carefully remove corn and potatoes from the microwave, remove plastic wrap and let them rest for 5 minutes.
  • While corn and potatoes are resting clean and devein shrimp and remove the shells.
  • Keep the tails on the shrimp to make them studier for skewering.
  • Spray metal skewers with non-stick cooking spray.
  • Skewer corn, potatoes, shrimp, and sausage onto skewers.
  • Brush the skewers with the second bowl of seasoned butter.
  • Grill for 10 minutes, flip, brush with the remaining seasoned butter from the second bowl, and grill for another 6-8 minutes.
  • To serve, brush with the last bowl of seasoned butter, garnish with fresh parsley and lemon wedges.

Notes

Krazy Kitchen Mom Tips
  • I recommend using metal skewers for this recipe. Although the corn is par-boiled, the cores are hard and bamboo skewers would break.
  • Spray the metal skewers with non-stick cooking spray before making the kabobs. This will help the kabob pieces slide off after they are cooked.
  • After par-cooking the corn and potatoes, let them sit for 5 minutes or until they are cool enough to handle.
  • To skewer corn on the cob pieces, set the corn cob side down on a cutting board and skewer the corn piece through the center of the cob.