Quick and Easy Shrimp and Sausage Skewers are the perfect weeknight grilling recipe. Made with shrimp, andouille sausage, peppers, onions and Cajun seasoning.
Shrimp and Sausage is a classic combo. There is just something about the smoky sausage that pairs so well with the subtle sweetness of shrimp. I love them together in a Classic Shrimp Boil , Shrimp and Sausage Jambalaya and even fried rice.
These Shrimp and Sausage Skewers are my new favorite way to make them. Not just because I love the flavor combo but because they are so easy to make! You can have this easy dinner on the table in under 30.
Let’s talk about what you’ll need to make it.
Shrimp and Sausage Skewers Ingredients:
- SHRIMP: Large (31/40 count) shrimp work the best in this recipe. They will cook relatively quickly on the grill but give the onions, bell peppers and sausage to get just the right amount of crisp. If you need help learning how to peel and devein shrimp, follow my How-To Peel and Devein Shrimp Guide.
- ANDOUILLE SAUSAGE: Andouille sausage has a bit of a kick to it, if you feel like it might be a bit too spicy, you could use smoked sausage.
- GREEN BELL PEPPERS: You can also use a mixture of different colored peppers if preferred.
- YELLOW ONION: Red onion would also be great!
- CAJUN SEASONING: You can use your favorite blend or you can make your own DIY Cajun Seasoning.
- OLIVE OIL: Will help the shrimp, bell peppers and onion get a nice char.
Step by Step Photos and Instructions:
Making these skewers are SO easy. Please keep in mind if you are using bamboo skewers, you’ll need to soak them first for at least 20 minutes. I started marinating the shrimp, bell peppers and onions in the oil and cajun seasoning while the skewers were soaking.
If using bamboo skewers, allow skewers to soak. 
Combine shrimp, onions, bell peppers, olive oil and seasoning in a bowl. Mix well. 
Thread ingredients onto skewers. 
Grill.
- STEP #1: If using bamboo skewers, soak in water for at least 20 minutes. This helps prevent them from burning/catching fire while on the grill.
- STEP #2: Combine shrimp, bell peppers, yellow onions, olive oil and cajun seasoning. Mix well so that everything is coated in the oil and seasoning.
- STEP #3: Thread the shrimp, bell peppers, onions, and andouille sausage onto the skewers.
- STEP #4: Heat grill to medium heat, grill skewers 3 minutes per side or until the shrimp is opaque and cooked through. Serve immediately.
Storage and Leftovers:
These are best eaten immediately after cooking. If you have leftovers, refrigerate and use within 2 days. Keep in mind, reheating shrimp does run the risk of overcooking.
If you’re looking for a complete meal idea, I served these skewers with Garlic Rice and sautéed broccoli.
Eating off skewers is always a favorite around here! It’s just fun! Check out these other skewer recipes:
Honey Mustard Chicken Skewers are a family favorite! Made with tender pieces of chicken marinated in sweet and tangy homemade honey mustard. A BBQ must have!
These Mushroom Bacon Skewers make a great appetizer! Perfect for parties!
Chimichurri Salmon Skewers Salmon pieces and lime grilled, then drizzled with fresh chimichurri sauce.
Servings
Ingredients
- 1 pound large shrimp (peeled and deveined )
- 1 yellow onion (cut into 1 to 1 1/2 inch pieces )
- 2 green bell peppers (cut into 1 to 1 1/2 inch pieces )
- 2 tablespoons olive oil
- 1 1/2 teaspoons cajun seasoning
- 14 ounces andouille sausage (sliced into 1/4 inch thick rounds )
Instructions
If using bamboo skewers, soak in water for at least 20 minutes. This helps prevent them from burning/catching fire while on the grill.
While the skewers are soaking, combine shrimp, bell peppers, yellow onions, olive oil and cajun seasoning. Mix well so that everything is coated in the oil and seasoning. Let sit for at least 10 minutes.
Thread the shrimp, bell peppers, onions, and andouille sausage onto the skewers.
Heat grill to medium heat, grill skewers 3 minutes per side or until the shrimp is opaque and cooked through. Serve immediately.
