Grilled Seafood Boil Skewers

Get ready to experience all the flavors of a traditional seafood boil with none of the mess! These Grilled Seafood Boil Skewers transform the beloved communal feast into convenient, flame-kissed kebabs that are perfect for summer entertaining or a special weeknight dinner.

By threading shrimp, sausage, corn, and potatoes onto skewers and brushing them with classic seafood boil seasonings, you get those beloved flavors in every bite—plus the added dimension of smoky char from the grill. It’s a brilliant twist that’s sure to become a new favorite way to enjoy seafood.

Why You’ll Love This

• All the flavor of a seafood boil without the giant pot or newspaper-covered table
• The grill adds a delicious smoky char that takes the flavors to the next level
• Perfectly portioned skewers make serving easy and eliminate the need for crackers and picks
• Prep can be done ahead of time, making this ideal for entertaining
• Customizable to include your favorite seafood boil ingredients

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

• Add other seafood like scallops or chunks of firm white fish for variety
• For a spicier version, add cayenne pepper or hot sauce to your butter mixture
• Mini corn cobs can be substituted for corn rounds if you prefer
• If you’re short on time, use pre-cooked shrimp but add them to the skewers last and just grill until heated through
• For a complete seafood boil experience, add small pieces of crab legs between other ingredients
• Make sure to cut all ingredients to similar sizes for even cooking

Serving Suggestions

Serve these skewers on a large platter with extra lemon wedges, hot sauce, and small bowls of melted butter for dipping. A simple side of coleslaw or a green salad provides a refreshing contrast to the rich, spicy skewers.

For drinks, cold beer, lemonade, or a crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with these grilled seafood treats.

Notes

• The potatoes need to be parboiled before grilling to ensure they’re fully cooked
• Shrimp cook quickly, so keep a close eye on them to prevent overcooking
• Leftovers can be stored in an airtight container for up to 2 days and reheated gently
• For best results, serve immediately while hot from the grill

FAQs

Can I make these skewers in the oven?
Yes! Bake at 425°F for about 10-12 minutes, turning halfway through cooking time.

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

Can I prepare these skewers ahead of time?
You can assemble the skewers up to 4 hours ahead and refrigerate. Brush with the seasoned butter just before grilling.

Is there a way to make this recipe vegetarian?
Absolutely! Replace the seafood and sausage with chunks of zucchini, mushrooms, bell peppers, and halloumi cheese while keeping the same delicious seasoning.

Grilled Seafood Boil Skewers

Recipe by Feel Tasty

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Get ready to experience all the flavors of a traditional seafood boil with none of the mess! These Grilled Seafood Boil Skewers transform the beloved communal feast into convenient, flame-kissed…

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.

Nutrition (per serving)

• Calories: 520 kcal