Grilled Seafood Boil Skewers

There’s something magical about a traditional seafood boil – the communal experience, the bold flavors, and of course, the incredible combination of seafood and seasonings. These Grilled Seafood Boil Skewers capture all that magic but with a convenient, grillable twist that’s perfect for summer entertaining or weeknight dinners.

By threading classic seafood boil ingredients onto skewers and finishing them on the grill, we get those wonderful char marks and smoky flavor while maintaining all the buttery, garlicky, spiced goodness of a traditional boil. Plus, serving becomes infinitely easier – no more fishing for pieces in a big pot!

Why You’ll Love This

• All the flavors of a classic seafood boil without the mess or equipment
• Perfect for entertaining – guests can grab their own skewer
• Customizable based on your favorite seafood and vegetables
• The grill adds a smoky dimension that takes seafood boil flavors to new heights
• Ready in just 45 minutes from start to finish

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 12 oz Andouille sausage, sliced into rounds
• 1 lb petite red or gold potatoes
• 2 ears of corn, cut into 1.5-inch rounds
• 1-2 tbsp Tony Chachere's Bold Creole Seasoning
• 8-10 metal or soaked wooden skewers
• Olive oil for brushing
• 1/2 cup (1 stick) unsalted butter
• 2 tbsp Tony's Supreme Crab Boil seasoning
• 4 cloves garlic, minced
• Juice of 1/2 lemon (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the potatoes and cook for 12-15 minutes until they're fork-tender but still hold their shape. During the last 5 minutes, add the corn rounds. Drain everything well and let them cool while you prep the other ingredients.
2. Now for the fun part! Thread the shrimp, sausage slices, potatoes, and corn onto your skewers in alternating order – this creates beautiful color and ensures every bite has a mix of flavors. Brush everything lightly with olive oil and season generously with the Creole seasoning.
3. In a small saucepan, melt the butter over low heat. Stir in the crab boil seasoning, minced garlic, and lemon juice if using. Keep this warm on the side – it's going to be the star of the show when you baste those skewers!
4. Preheat your grill to medium-high heat (around 400-450°F). Make sure the grates are clean and well-oiled to prevent sticking. Place the skewers directly over the flame and grill for 2-3 minutes per side until the shrimp turns opaque and everything gets those beautiful grill marks.
5. In the final minute of grilling, brush the skewers generously with that amazing garlic crab boil butter. The butter will sizzle and create incredible aromas. Remove from the grill and drizzle with any remaining butter before serving hot.

Tips & Variations

For extra flavor, marinate the shrimp in some of the butter mixture for 15-30 minutes before skewering. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Try adding other seafood boil favorites like crab legs (cut into sections), scallops, or chunks of lobster tail. For a spicier version, add cayenne pepper or hot sauce to your butter mixture.

If you don’t have a grill, these work beautifully under a broiler – just watch them closely as they’ll cook quickly!

Serving Suggestions

Serve these skewers on a large platter with extra seasoned butter for dipping. A simple side salad with a light vinaigrette helps balance the richness of the seafood and butter.

For a complete feast, pair with corn bread, coleslaw, or a crusty baguette to soak up all that delicious butter sauce. Cold beer or a crisp white wine like Sauvignon Blanc or Pinot Grigio makes the perfect beverage pairing.

Notes

The key to successful skewers is ensuring all ingredients are cut to appropriate sizes so they cook evenly. Parboiling the potatoes and corn is essential – they won’t cook through on the grill otherwise.

This recipe is easily doubled for larger gatherings. You can prepare the skewers up to a day ahead and keep them covered in the refrigerator until ready to grill.

FAQs

Can I make these skewers ahead of time?
Yes! You can assemble the skewers up to 24 hours in advance and store them covered in the refrigerator. Just brush with the butter mixture right before grilling.

What if I don’t have Old Bay seasoning?
You can make your own by combining paprika, black pepper, salt, celery salt, cayenne pepper, and a pinch of nutmeg and cardamom.

How do I know when the shrimp are done?
Shrimp cook quickly! They’re done when they turn pink and opaque and curl into a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked.

Can I use frozen seafood?
Yes, just make sure it’s completely thawed and patted dry before grilling to ensure proper cooking and to prevent flare-ups on the grill.

Recipe by Nancy RH

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Servings4

Prep25 min

Cook20 min

Calories520 kcal

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 12 oz Andouille sausage, sliced into rounds
• 1 lb petite red or gold potatoes
• 2 ears of corn, cut into 1.5-inch rounds
• 1-2 tbsp Tony Chachere's Bold Creole Seasoning
• 8-10 metal or soaked wooden skewers
• Olive oil for brushing
• 1/2 cup (1 stick) unsalted butter
• 2 tbsp Tony's Supreme Crab Boil seasoning
• 4 cloves garlic, minced
• Juice of 1/2 lemon (optional)

Steps

1. Bring a large pot of salted water to a rolling boil. Add the potatoes and cook for 12-15 minutes until they're fork-tender but still hold their shape. During the last 5 minutes, add the corn rounds. Drain everything well and let them cool while you prep the other ingredients.
2. Now for the fun part! Thread the shrimp, sausage slices, potatoes, and corn onto your skewers in alternating order – this creates beautiful color and ensures every bite has a mix of flavors. Brush everything lightly with olive oil and season generously with the Creole seasoning.
3. In a small saucepan, melt the butter over low heat. Stir in the crab boil seasoning, minced garlic, and lemon juice if using. Keep this warm on the side – it's going to be the star of the show when you baste those skewers!
4. Preheat your grill to medium-high heat (around 400-450°F). Make sure the grates are clean and well-oiled to prevent sticking. Place the skewers directly over the flame and grill for 2-3 minutes per side until the shrimp turns opaque and everything gets those beautiful grill marks.
5. In the final minute of grilling, brush the skewers generously with that amazing garlic crab boil butter. The butter will sizzle and create incredible aromas. Remove from the grill and drizzle with any remaining butter before serving hot.