Grilled Seafood Boil Skewers deliver bold Southern flavors without the mess of a traditional boil. Inspired by classic shrimp boils, this recipe transforms shrimp, sausage, corn, and potatoes into easy-to-eat skewers cooked over direct heat. The result is smoky, charred, and perfectly seasoned bites finished with a garlicky crab boil butter.
What makes grilled seafood boil skewers better than a traditional seafood boil?
Traditional seafood boils are delicious but can be cumbersome—large pots, lots of water, and a big cleanup. Grilled seafood boil skewers concentrate the same Cajun-inspired seasoning into manageable portions that are simple to prepare and serve. Grilling intensifies the corn’s sweetness, crisps the sausage edges, and gives shrimp a smoky finish while the crab boil garlic butter adds rich, savory depth.
How do you make shrimp skewers that don’t dry out on the grill?
Shrimp cook fast and can dry out if overdone. Start with a hot grill (about 400–450°F) and oil the grates. Shrimp need roughly 2–3 minutes per side on high heat. Skewer shrimp with sturdier items like sausage and potatoes so you can remove shrimp as soon as they turn opaque and develop a light char. Basting with garlic crab boil butter in the final minute locks in moisture and flavor.
Is it necessary to parboil the corn and potatoes before grilling?
Yes. Parboiling ensures potatoes and corn cook through without overcooking shrimp or burning on the grill. Boil potatoes until just fork-tender, then add corn for the last few minutes. Cooling them slightly before skewering makes assembly easier and helps the pieces take on a nice char on the grill.
Ingredients
Main Skewers:
- 1 lb large raw shrimp, peeled and deveined (tails on or off)
- 12 oz Andouille sausage, sliced into thick coins
- 1 lb petite potatoes (red or gold)
- 2 ears of corn, cut into 1.5-inch rounds
- 1–2 tbsp Tony Chachere’s Bold Creole Seasoning
- 8–10 metal or soaked wooden skewers
Crab Boil Garlic Butter:
- 1 stick (1/2 cup) unsalted butter, melted
- 2 tbsp crab boil seasoning
- 4 cloves garlic, minced
- Juice of 1/2 lemon (optional)
Step-by-Step Instructions
Step 1: Parboil the Corn and Potatoes
Fill a large pot with water and add a generous pinch of salt to season the vegetables. Bring to a boil, add the petite potatoes, and cook 12–15 minutes until fork-tender but not mushy. Add the corn during the last 5 minutes. Drain and let cool slightly so the pieces are easy to handle for skewering.
Step 2: Assemble the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread shrimp, a slice of sausage, a potato, and a piece of corn onto each skewer, repeating the pattern and leaving space at the ends to turn them easily on the grill. Brush the assembled skewers lightly with oil and sprinkle evenly with the Creole seasoning.
Step 3: Make the Crab Boil Garlic Butter
In a small saucepan over low heat, melt the butter. Stir in the crab boil seasoning, minced garlic, and lemon juice if using. Simmer gently for 2–3 minutes until the garlic is fragrant. Remove from heat and keep warm for basting.
Step 4: Grill the Skewers
Preheat the grill to medium-high (about 400–450°F). If using charcoal, create a hot zone and a cooler zone. Place skewers over direct heat and grill 2–3 minutes per side, turning gently so shrimp become opaque and everything develops a light char. Sausage should sizzle and potatoes and corn should show grill marks.
Step 5: Baste and Serve
In the final minute of grilling, brush the skewers generously with the warm crab boil garlic butter to add flavor and keep them juicy. Remove skewers from the grill, drizzle with any remaining butter, and serve hot.
Grilled Seafood Boil Skewers with Crab Boil Garlic Butter
Ingredients
Main Skewers:
- 1 lb large raw shrimp, peeled and deveined
- 12 oz Andouille sausage, sliced
- 1 lb petite potatoes (red or gold)
- 2 ears of corn, cut into 1.5-inch rounds
- 1–2 tbsp Creole seasoning
- 8–10 metal or soaked wooden skewers
Crab Boil Garlic Butter:
- 1 stick (1/2 cup) unsalted butter, melted
- 2 tbsp crab boil seasoning
- 4 cloves garlic, minced
- Juice of 1/2 lemon (optional)
Instructions
Parboil the Potatoes and Corn
- Bring a large pot of salted water to a boil. Add potatoes and cook 12–15 minutes until fork-tender. Add corn for the last 5 minutes. Drain and cool.
Assemble the Skewers
- Thread shrimp, sausage, potatoes, and corn onto skewers in alternating order. Brush with oil and season with Creole seasoning.
Make the Garlic Crab Boil Butter
- Melt butter over low heat, stir in crab boil seasoning, garlic, and lemon juice. Keep warm.
Grill the Skewers
- Preheat grill to medium-high (400–450°F). Grill skewers 2–3 minutes per side until shrimp is opaque and pieces show a light char.
Baste and Serve
- Brush skewers with garlic crab boil butter during the final minute of grilling. Remove and drizzle with remaining butter before serving.
This grilled version of a seafood boil is straightforward, smoky, and full of flavor. It captures the spirit of a traditional Cajun boil but with less cleanup and more backyard-friendly presentation. It’s a great option for summer grilling, potlucks, or any outdoor meal where you want big flavor with minimal fuss.
Items Used In This Recipe
Hasty Bake charcoal grill, heat-resistant gloves, a food processor for prep, a cast iron skillet for any extras, an instant-read probe if you use one, and a charcoal chimney for quick lighting are all useful tools for making these skewers.