Shrimp Boil Kabobs — Damn Delicious

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Shrimp Boil Kabobs

The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?

It was the first official day of summer today as it reached 100 degrees F here in LA.

Way to kick off the season, right?

We might as well do summer correctly, and throw these kabob onto the grill in this heatwave. We just have to.

Now these are perfect for those summer get-togethers since you can assemble all of these beforehand. Just be sure to keep the butter mixture separately from the assembled skewers.

And thanks to Reynolds handy foil, grilling is even more of a breeze so we have more time to sip on these strawberry pineapple mojitos.

You can follow Eat Shrimp on Facebook and Pinterest for more shrimp recipe inspiration!

Shrimp Boil Kabobs

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?

Ingredients:

  • 1/4 cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon cajun seasoning
  • 1 tablespoon chopped fresh thyme
  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 lemons, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a small bowl, combine butter, garlic, cajun seasoning and thyme; set aside.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. Thread potatoes, corn, shrimp and sausage onto skewers.
  4. Preheat grill to medium high heat. Line grill with Reynolds Wrap® Aluminum Foil.
  5. Place kabobs on grill on aluminum foil, brushing with butter mixture occasionally and turning once halfway, until shrimp are opaque and corn is tender, about 7-8 minutes.*
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.

*This can also be baked for 12-15 minutes at 400 degrees F.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. All opinions expressed are my own.

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29 comments

I hope I didn’t overlook it, but if baking what is the temp and time recommendation? Thanks!!

This can be baked for 12-15 minutes at 425 degrees F.

Should the butter be melted?

Looks amazing!! Cannot wait to try these this weekend

This looks exactly like the recipe cooking classy just posted but it’s on a scewer.

That’s really funny that you mention that because the recipe she posted looks similar to my foil packets, posted in August 2015.

get a life Sarah

They actually look a lot different to me. She used lemon garlic butter thyme seafood seasoning chicken sausage and she used sliced potatoes – I mean it’s not like you came up with the idea of a boil packet it’s been done plenty and all the recipes are pretty similar. Check food network and others. It’s like you tweaked your old recipe to be more like her recipe. Just sayin. And for the record I’ve noticed you copying her all the time.

Sarah, you’re right – a foil packet is the most genius idea ever to be created but it surely was not invented by me. But you accused me of using her recipe – yes, I did tweak an old recipe of mine but I have never seen her recipe until you mentioned something. But thanks for your feedback!

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