Cajun Shrimp Boil Skewers with Corn, Sausage, and Potatoes
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!
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
Serving: 1 serving = ¼ of the recipe, Calories: 882kcal, Carbohydrates: 75g, Protein: 40g, Fat: 48g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 324mg, Sodium: 3527mg, Potassium: 1766mg, Fiber: 9g, Sugar: 7g, Vitamin A: 1981IU, Vitamin C: 112mg, Calcium: 150mg, Iron: 5mg