Grilled Seafood Boil Skewers bring shrimp, Andouille sausage, potatoes, and corn together over live heat instead of in a stockpot. A warm crab-boil garlic butter supplies the familiar Southern-inspired seasoning during the final minute and again at the table.
The recipe makes 8 to 10 skewers for 4 servings in 45 minutes, including 25 minutes of preparation and 20 minutes of cooking. Parboiling the vegetables is the key to having every ingredient finish with the quick-cooking shrimp.
Grilled Seafood Boil Skewer Ingredients
For the skewers, gather 1 pound large raw shrimp, peeled and deveined; 12 ounces Andouille sausage sliced into rounds; 1 pound petite red or gold potatoes; 2 ears corn cut into 1½-inch rounds; 1 to 2 tablespoons Tony Chachere's Bold Creole Seasoning; 8 to 10 metal or soaked wooden skewers; and olive oil for brushing.
The butter needs ½ cup, or 1 stick, unsalted butter, 2 tablespoons Tony's Supreme Crab Boil seasoning, 4 minced garlic cloves, and the optional juice of ½ lemon.
If you enjoy this recipe, you may also like Bacon Ranch Mac Cheese Quesadilla.
How to Make Grilled Seafood Boil Skewers
- Boil the potatoes in a large pot of salted water for 12 to 15 minutes until fork-tender but intact. Add the corn during the final 5 minutes, then drain and cool.
- Alternate shrimp, sausage, potatoes, and corn on 8 to 10 skewers. Brush with olive oil and season with 1 to 2 tablespoons Creole seasoning.
- Melt 1 stick butter over low heat. Stir in 2 tablespoons crab-boil seasoning, 4 minced garlic cloves, and optional juice of ½ lemon; keep warm.
- Heat a clean, oiled grill to 400–450°F. Grill skewers 2 to 3 minutes per side until shrimp is opaque.
- Baste generously with the butter during the final minute. Remove and drizzle with remaining butter.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Soak Wooden Skewers Before Starting
Parboil the Potatoes for Twelve to Fifteen Minutes
Cook Two Ears of Corn With the Potatoes
Thread Eight to Ten Balanced Skewers
Brush With Oil and Creole Seasoning
Make Crab-Boil Garlic Butter Over Low Heat
Grill at Four Hundred to Four-Fifty
Baste During the Final Minute
Preparation and Storage
Conclusion
Parboil 1 pound potatoes for 12 to 15 minutes, adding rounds from 2 ears of corn during the final 5 minutes. Drain, then alternate them with 1 pound shrimp and 12 ounces Andouille on 8 to 10 skewers. Oil and season. Make butter with crab-boil seasoning, 4 garlic cloves, and optional lemon. Grill at 400–450°F for 2 to 3 minutes per side and baste in the final minute.
Frequently Asked Questions
- → Can another seafood replace the shrimp?
Scallops, firm fish chunks, or lobster tails can work, but their cooking times must be adjusted.
- → What can replace Andouille sausage?
Kielbasa, smoked sausage, or chorizo are the suggested flavorful, precooked alternatives.
- → How can I tell when the shrimp is done?
It is done when pink and opaque, normally after 2 to 3 minutes per side.
- → Can the skewers be cooked in an oven?
Yes. Bake at 425°F for 12 to 15 minutes, turning once halfway and basting with butter.