Laura Mariano
Cajun Shrimp and Sausage Skewers Recipe | Easy Grilled Dinner
Make Cajun shrimp and sausage skewers for a bold, flavorful meal. Juicy shrimp and smoky sausage seasoned with Cajun spices, grilled to perfection — perfect for cookouts, weeknight dinners, or party appetizers.
Equipment
- Grill (gas or charcoal) or oven broiler
- Skewers (metal or soaked wooden skewers)
- Mixing bowl
- Knife and cutting board
- Tongs
- Basting brush
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz andouille sausage (or smoked sausage), sliced into ½-inch rounds
- 2 bell peppers (red and yellow), cut into chunks
- 1 medium red onion, cut into wedges
- 2 small ears of corn, cut into 1-inch rounds (optional)
- 3 tbsp olive oil
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prep the skewers: If using wooden skewers, soak them in water for 20 minutes.
- Marinate shrimp: In a bowl, mix olive oil, Cajun seasoning, lemon juice, garlic powder, and smoked paprika. Toss shrimp until coated.
- Assemble skewers: Alternate shrimp, sausage slices, bell peppers, onion, and corn on skewers.
- Preheat grill: Heat to medium-high. Oil grates lightly.
- Grill skewers: Place skewers on grill. Cook 2–3 minutes per side until shrimp turn pink and sausage is slightly charred.
- Serve: Garnish with parsley and lemon wedges. Serve hot with sides like rice or cornbread.
Notes
- Don’t overcook shrimp – they cook fast and can turn rubbery.
- Use jumbo shrimp for best texture.
- Make ahead: Assemble skewers up to 4 hours in advance, refrigerate, then grill when ready.
- Variations: Swap sausage for chicken sausage or turkey sausage. Add pineapple chunks for sweetness.
