Grilled Seafood Boil Skewers

Once warm weather hits in the South my family begs for these grilled seafood boil skewers loaded with juicy shrimp savory sausage tender potatoes and smoky corn dripping with spicy crab boil garlic butter. They bring festive backyard cookout vibes to any weeknight supper or summer party.

I first dreamed these up after a trip to the Mississippi Gulf Coast where we made new friends over a big seafood boil on the beach. Skewers make serving so much easier and my kids love building their own.

Ingredients

• Large raw shrimp: look for firm fresh shrimp without a strong odor for maximum juiciness
• Andouille sausage: adds a smoky spicy kick best sliced from a high-quality link
• Petite potatoes: red or gold for a creamy inside and crisp grill marks choose smaller ones so they cook through
• Fresh corn on the cob: brings sweetness and crunch stick with yellow or bicolor ears
• Tony Chacheres Bold Creole Seasoning: gives zesty heat and classic Louisiana flavor
• Metal or soaked wooden skewers: sturdy enough to hold all the toppings
• Unsalted butter: base of the garlic crab boil sauce use real butter for rich results
• Tonys Supreme Crab Boil seasoning: brings authentic Southern seafood boil taste
• Garlic: packs punch and depth chop fresh for boldest flavor
• Lemon juice: brightens the butter sauce and cuts through the richness use fresh if you have it

Step-by-Step Instructions

Parboil the Potatoes and Corn:

Place potatoes in a large pot of salted boiling water and let them cook for twelve to fifteen minutes until fork-tender but still holding their shape. Add corn during the last five minutes. Drain both and allow them to cool so they thread easily without breaking.

Assemble the Skewers:

Start sliding shrimp sausage potato and corn onto each skewer alternating for even cooking. Brush lightly with oil and cover everything with a generous sprinkle of Creole seasoning so every bite pops with spice.

Make the Garlic Crab Boil Butter:

Gently melt a stick of butter over low heat in a saucepan so it stays creamy not separated. Stir in crab boil seasoning minced garlic and fresh lemon juice whisking well. Keep this mixture warm so it is ready to baste.

Grill the Skewers:

Fire up your grill to medium-high heat and once hot lay the skewers directly over the flame. Grill each side for about two to three minutes turning until the shrimp are opaque and there is light char on the edges. This builds deep flavor and keeps seafood juicy.

Baste and Serve:

In the final minute of grilling brush the crab boil garlic butter over the skewers drenching every bite. Once off the grill drizzle more butter on top and serve immediately while everything is hot and fragrant.

Save

Andouille sausage is always the star for me because every juicy slice soaks up all the spicy butter. My favorite summer memory is the year we built twenty skewers for a Fourth of July picnic and there were zero leftovers.

Storage Tips

Store any leftover skewers in an airtight container in the fridge for up to two days. For best results reheat by quickly warming on the grill or in a hot oven. Freezing is not recommended because shrimp and potatoes may get soggy.

Ingredient Substitutions

If you cannot find Andouille sausage try smoked kielbasa or chorizo for a different yet smoky flavor. Swap potatoes with thick slices of sweet potato and use whatever fresh shellfish you like such as scallops or crawfish when you want variety.

Serving Suggestions

Pile skewers over a big tray of leafy greens or rice so all the juicy butter can run down and flavor the base. For a classic Southern meal pair with coleslaw sweet tea and wedges of fresh lemon to brighten each bite.

Save

Cultural and Historical Context

The seafood boil tradition comes straight from the Gulf Coast where jumbo pots of shrimp sausage corn and potatoes are simmered in fiery broth then dumped onto newspaper for a casual feast. Skewers give you the same taste and energy but make it easy to bring that spirit anywhere from the backyard to a tailgate.

Recipe FAQs

→ What type of shrimp is best for these skewers?

Large, raw shrimp (peeled and deveined) hold up well on the grill without overcooking. Look for 16/20 count shrimp for plump, juicy bites.

→ How do I prevent potatoes from falling off the skewers?

Parboil petite potatoes just until fork-tender, allow to cool, then skewer carefully. Avoid overcooking so they maintain structure when skewered.

→ Can I use a different sausage?

Andouille sausage adds smoky, spicy flavor, but kielbasa or another firm, smoked sausage can be swapped based on taste preferences.

→ How spicy will the skewers turn out?

Spice level depends on seasoning used. Adjust the amount of Creole seasoning and crab boil spices to meet your preferred heat.

→ What’s the best way to serve these skewers?

Drizzle with extra melted crab boil garlic butter and serve hot, family-style. These pair well with cold slaw or crisp salads.

→ Can I prepare these indoors?

Yes, use a grill pan or broiler for similar charring if outdoor grilling isn’t possible. Baste with butter during the final moments of cooking.