Cajun Shrimp Boil Skewers with Corn, Sausage, and Potatoes
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Bite-sized boiled potatoes, sweet corn, and smoky chorizo unite with juicy shrimp on a skewer, slathered in a mouthwatering Cajun butter. Then they’re grilled to charred perfection to make these shrimp boil skewers. They’re packed with flavor, hearty, spicy, and finger-licking delicious!
These Cajun shrimp boil skewers take everything I love about a classic shrimp boil and turn it into an easy, grill-friendly dinner. Juicy shrimp, smoky sausage, sweet corn, and tender potatoes are threaded onto skewers, brushed with Cajun lemon-garlic butter, and grilled until lightly charred and packed with flavor.
If you’re always looking for new shrimp dinner recipes, this is one worth adding to your rotation. The Cajun butter is what really makes the recipe shine, adding just the right amount of spice, richness, and bright lemon flavor to every bite.
I like to use my homemade Cajun seasoning blend for the butter because it lets me control the spice and salt levels, but your favorite store-bought blend works, too. The whole recipe feels a little special, yet it’s surprisingly easy to pull together, making it perfect for summer barbecues, casual entertaining, or an easy family dinner on the patio.
Tips for buying shrimp
The shrimp are the star of these skewers, so it’s worth choosing the right ones. Here are a few quick tips:
- Size: Medium to extra-large shrimp work best. They’re easier to thread onto skewers and have more surface area to soak up the Cajun butter.
- Shells: Peeled shrimp are the easiest to eat, though shell-on shrimp will add a little extra flavor on the grill.
- Deveined: For the best presentation and easiest prep, look for shrimp that have already been deveined.
- Fresh or frozen: Both work well. If using frozen shrimp, thaw them completely before grilling.
What to serve with shrimp boil skewers
These shrimp boil skewers have veg and protein, so they can work as a standalone meal for lunch or dinner – just add some fresh lemon wedges and sprinkle with fresh parsley.
To fill up your plate, enjoy them with typical shrimp boil sides, such as:
- Quinoa Cornbread Muffins
- Four Cheese Mac and Cheese
- Broccoli Coleslaw with lemon buttermilk dressing
- Or enjoy a simple spring mix salad.
Cajun Shrimp Boil Skewers with Corn, Sausage, and Potatoes
Ingredients
- 24 nugget potatoes
- 3 ears corn (cut into 4 pieces each)
- 1 ½ lb chorizo sausage (sliced into 1 ½ inch pieces)
- 1 lb tail-on shrimp
- ½ lemon (cut into wedges)
Cajun Lemon Garlic Butter
- ½ cup salted butter
- ½ teaspoon EACH: paprika and chili powder
- ¼ teaspoon EACH: oregano and sea salt
- 1 clove garlic (finely minced)
- Juice of ½ lemon
Instructions
- Bring a large pot of water to a boil over high heat. Add the potatoes and let them boil for 10 minutes. Add the corn and the chorizo and boil for another 5 minutes. Drain the pot.24 nugget potatoes, 3 ears corn, 1 ½ lb chorizo sausage
- Skewer the potatoes, corn, sausage, and shrimp onto 12 long skewers. Place the skewers on a baking sheet.1 lb tail-on shrimp
- Oil your grill and preheat it to medium-high. In a small pan over medium heat, add all the Cajun lemon garlic butter ingredients. Let the butter melt then pour half of the butter into a small bowl. Keep the other half warm.½ cup salted butter, ½ teaspoon EACH: paprika and chili powder, ¼ teaspoon EACH: oregano and sea salt, 1 clove garlic, Juice of ½ lemon
- Baste the skewers with the butter then grill for 10 minutes, turning halfway and basting once more.
- Serve the shrimp boil skewers with the lemon slices and the warm butter on the side.½ lemon
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I needed something summery today and these for the bill. The chorizo was wonderful on the skewers!