Grilled Seafood Boil Skewers (Print Version)
A backyard take on seafood boil—with skewers, fire, and buttery chaos you’ll love.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Pescatarian
# Ingredients:
→ Main Ingredients
01 -
Raw shrimp (peeled, tails on)
02 -
Smoked sausage (cut into chunks)
03 -
Baby potatoes (pre-cooked)
04 -
Fresh corn (cut into 2” chunks)
→ Seasonings & Spices
05 -
Garlic (minced)
06 -
Old Bay or Cajun seasoning
07 -
Smoked paprika
→ Garnish & Toppings
08 -
Melted butter
09 -
Lemon wedges
10 -
Chopped parsley
→ Optional Extras
11 -
Scallops
12 -
Bell peppers
13 -
Mushrooms
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
# Notes:
01 -
Personal cooking tip I've learned through experience. Storage advice that actually works from my kitchen trials. Substitution I've tried that worked surprisingly well. Serving suggestion that makes this dish extra special.
# Equipment Needed:
01 -
Wooden skewers
02 -
Grill
03 -
Tongs
04 -
Saucepan
# Nutrition (Per Serving):
Calories: 420
Total Fat: 28g
Total Carbohydrate: 18g
Protein: 26g