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Cajun Shrimp Boil Skewers with Corn, Sausage and Potatoes Recipe
Ash Tyrrell

Cajun Shrimp Boil Skewers with Corn, Sausage and Potatoes Recipe

I first made these shrimp boil skewers when I wanted all the flavor of a backyard shrimp boil without hauling out a giant pot for the whole table. I boiled the potatoes, corn, and sausage together, threaded everything onto skewers with plump shrimp, and brushed it all with a smoky Cajun butter before it hit the grill
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Prep Time 25 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 24 baby potatoes – small nugget potatoes cook fast and hold their shape on the skewer
  • 3 ears corn cut into 4 pieces each – sweet corn balances the smoky, spiced flavors
  • 1 ½ lb chorizo sausage sliced into chunks – adds smoky depth, though andouille works too
  • 1 lb tail-on shrimp – leave the tails on for easy handling and a classic boil look
  • ½ lemon cut into wedges – fresh wedges brighten every bite at the table
  • ½ cup salted butter – the base of the Cajun butter don't skip the salted kind
  • ½ teaspoon paprika – gives the butter its warm smoky color
  • ½ teaspoon chili powder – brings gentle heat without overpowering the shrimp
  • ¼ teaspoon oregano – adds a subtle herby note to the butter
  • ¼ teaspoon sea salt – rounds out the seasoning in the butter
  • 1 clove garlic finely minced – fresh garlic beats jarred for real flavor here
  • Juice of ½ lemon – cuts through the richness of the butter

Method
 

  1. I bring a large pot of water to a rolling boil, then drop in the potatoes and let them cook for 10 minutes. After that, I add the corn pieces and chorizo and let everything boil together for another 5 minutes. Once the potatoes are fork-tender, I drain the whole pot and let it cool just enough to handle.
  2. Once the boiled ingredients have cooled slightly, I start threading the potatoes, corn, sausage, and raw shrimp onto twelve long skewers, alternating pieces so every bite gets a mix. I lay the finished skewers on a baking sheet so they're ready to grab the moment my grill is hot.
  3. While the grill heats up, I melt the butter in a small pan over medium heat with the paprika, chili powder, oregano, sea salt, minced garlic, and lemon juice. Once it's fully melted and fragrant, I pour half into a bowl for basting and keep the rest warm for serving on the side.
  4. I oil my grill grates well and preheat to medium-high before basting the skewers with the reserved butter. They only need about 10 minutes on the grill, turning halfway through and basting once more so the shrimp turn opaque and everything gets a light char.
  5. I like to pull the skewers off the grill right when the shrimp curl and turn pink, then serve them immediately with lemon wedges and the warm reserved butter on the side for dipping. Waiting too long lets the shrimp cool and firm up more than I like.

Notes

  • I always pat my shrimp dry before skewering so the butter clings instead of sliding right off.
  • I cut my corn pieces a little thick so they hold together on the skewer without splitting.
  • I like using medium to extra-large shrimp since they thread easily and soak up more of that Cajun butter.
  • I keep half the butter separate from the start so I'm not basting with butter that's touched raw shrimp.
  • I make my own Cajun seasoning blend when I have time, since it lets me control the salt and heat exactly how I like it.