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You ever get that wild idea in the middle of a Tuesday like, “What if I put a whole seafood boil… on a stick?” Yeah, me too. That’s how these Grilled Seafood Boil Skewers were born. One summer night, I had leftover shrimp, corn, and sausage from the weekend boil—and no desire to clean another giant pot. So I grabbed skewers, tossed everything in a buttery spice bomb, and grilled it right on the patio. The smell? Mouthwatering. The vibe? Total backyard bliss with a dash of chaos. And honestly? It worked better than I thought. Something about grilling all that flavor right into the food instead of boiling it away—chef’s kiss. I’ve done this so many times now it’s become a summer tradition. Each time, a little messier, a little better. The kind of meal that feels like sunshine and sticky fingers. And oh, the garlic butter drizzle? I’ll just say this—I could drink it. Not proud. But not sorry.
The first time I made this, I forgot to soak the skewers. Oops. They caught fire like mini torches—my neighbor thought I was lighting fireworks. Lesson learned! Soak. The. Skewers.
Ingredients
- Raw shrimp (peeled, tails on): juicy little flavor bombs that grill like a dream—don’t skip ‘em
- Smoked sausage (cut into chunks): adds that spicy, smoky bite—honestly balances the sweet seafood
- Baby potatoes (pre-cooked): gotta boil ‘em first or they’ll be rocks on a stick—learned that the hard way
- Fresh corn (cut into 2” chunks): adds texture and sweetness—pro tip: microwave the ears first to soften ‘em
- Butter (melted): don’t even ask how much—just say yes to butter, it’s the soul of the dish
- Garlic (minced): I go heavy-handed here—my garlic-loving heart insists on it
- Lemon wedges: the bright finish you didn’t know you needed until you tried it
Instructions
- Soak the Skewers:
- Let’s not start a fire, okay? Soak those wooden skewers in water for at least 30 minutes. I always forget and end up tossing them in last minute—don’t be like me. Grab a bowl, dunk ‘em, walk away. It’s worth it.
- Prep the Stuff:
- Boil those baby potatoes till fork-tender—like, not mushy but not rock hard. Trust me, I once skewered raw ones and it was like eating gravel. Slice sausage, chunk corn, and pat shrimp dry. You want everything around the same size-ish so they cook together.
- Make the Magic Butter:
- Melt butter, stir in garlic, lemon juice, Old Bay or Cajun seasoning—whatever your soul says. Add a pinch of smoked paprika if you're feelin' fancy. Smells like coastal heaven in a pan. I usually “taste test” with a spoon. Or two. Oops.
- Skewer It All:
- Alternate shrimp, sausage, corn, potatoes. No science, just vibes. I always start strong and end up randomly stabbing stuff by the fifth skewer. Just don’t crowd too much. Leave some breathing room for the heat.
- Grill to Perfection:
- Get your grill medium-high and slap those babies on. Brush with butter sauce like you're painting a masterpiece. Flip after 3–4 mins a side. You’ll know they’re ready when the shrimp curls and the sausage gets those gorgeous grill marks. And the smell—whew.
- Finish & Feast:
- Once off the grill, drizzle with the rest of the butter (don’t skimp). Add a squeeze of lemon and maybe a lil’ chopped parsley if you’re feeling fancy. I serve them on a big tray and let folks dive in—no forks, just vibes.
I made these last weekend for my cousins, and we ended up eating off the same tray, passing lemon wedges around like communion. That messy, delicious kind of dinner that makes you forget about plates. And that’s kinda the whole point, isn’t it?
Storage Tips
Okay, real talk: seafood doesn’t love being reheated, but these actually hold up okay for a day or two in the fridge. Store in an airtight container (or wrap tightly in foil if you’re lazy like me). Reheat in the oven, not the microwave—I did that once and the shrimp turned into rubber bands. Also, keep the leftover butter separate if possible—it saves better and can re-drizzle like a champ.
Ingredient Substitutions
Out of shrimp? Try scallops (expensive, but oh-so-fancy). No sausage? Use chicken chunks—just precook them a bit first. Potatoes too much work? Use bell peppers for a lighter twist. Once I threw mushrooms on there and they were the first to disappear! Don’t be afraid to riff—it’s a fridge-clearing masterpiece honestly.
Serving Suggestions
I love these with crusty garlic bread to mop up the buttery drips. Maybe a cold pasta salad on the side if I’m feelin’ extra. And a big ol’ pitcher of lemon iced tea (or margaritas if it’s that kind of day). Oh, and s’mores for dessert? Absolute summer gold. This dish + a rom-com + a fan blowing in the window? Heaven.
Cultural Backstory
Seafood boils are classic Southern comfort—but I grew up far from Louisiana. My first boil was at a beach party with friends, and it was chaos in the best way. Ever since, I’ve loved the messy, communal energy of it. This grilled version is my backyard twist—no giant pot, no rules. Just smoky, garlicky fun on a stick. A nod to tradition, but totally my own take.
This recipe feels like summer bottled up and grilled. It’s messy, loud, buttery, and joyful. One of those meals where no one’s checking phones, just licking fingers and passing skewers. I hope it brings your table the same kind of chaos and comfort it brings mine.
Frequently Asked Questions
- → Personal question about the recipe?
I get this a lot—yep, it really is that easy. And if you’re nervous about grilling shrimp, just watch ‘em closely. They’re done fast, and overcooked shrimp are the enemy!
- → Question about ingredients or substitutions?
Honestly, I’ve swapped sausage with mushrooms, shrimp with scallops, even used zucchini instead of corn. Most things work if you keep sizes even and flavor bold!
- → Question about technique or cooking method?
I once forgot to flip halfway and one side burned. Now I set a timer and brush with butter between flips. Total game-changer.
- → Question about storage or leftovers?
I store leftovers in foil and reheat in the oven. Microwaving shrimp = rubbery sadness. Trust me. Warmed gently in foil keeps it juicy.
- → Question about variations or customization?
I made a vegan version once with tofu, mushrooms, and bell peppers—it was actually amazing! Just marinate first for flavor punch.