Shrimp Boil Skewers Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated April 26, 2019
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Joshua Bousel

"Shrimp-boil" skewers look awesome but are they practical? You season, skewer, and grill all of the standard shrimp boil components—shrimp, corn, andouille, and potatoes—but then need to remove each item from the skewer and tackle them individually. It didn't seem that sensible in my mind.

During my Cajun grilling kick, I still gave them a try, and to my surprise, not one person complained about the difficulty of eating the skewers. Quite the contrary; a few guests commented that these shrimp-boil skewers were their favorite item from the grill, and this was a day when we made ribs, wings, and jambalaya. You get all of the deliciousness of a full-on shrimp-boil on a single stick.

Recipe Details

Shrimp Boil Skewers Recipe

Active 25 mins
Total 45 mins
Serves 6 to 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 teaspoons paprika
  • 2 teaspoon Kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound small new potatoes
  • 3 small ears of corn
  • 3/4 pound andouille, cut into 1-inch rounds
  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup unsalted butter, melted
  • Lemon wedges, for serving
  • Bamboo skewers, soaked in water for 30 minutes prior to use
  • Type of fire: Direct
  • Grill heat: medium-high

Directions

  1. In a small bowl, mix together paprika, salt, garlic powder, onion powder, thyme, black pepper, oregano,cumin, white pepper, and cayenne pepper. Set aside.

  2. Place potatoes and corn in a large pot and cover completely with water. Bring to a boil over high heat. Reduce heat to a bare simmer and cook until potatoes can be pierced with a paring knife with little resistance, about 12 minutes. Drain and rinse under cold water. Halve potatoes. Cut corn into 1 1/2-inch rounds.

  3. Alternately thread potatoes, corn, andouille, and shrimp onto skewers. Sprinkle with seasoning all over.

  4. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush skewers with butter. Grill skewers over direct heat until shrimp are opaque and cooked through and corn begins to char, about 4 minutes per side. Remove to platter; serve immediately with lemon wedges.

Special equipment

Grill

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