Ingredients
1 pound large shrimp
1 pound Andouille sausage
1 pound small red potatoes
2–3 ears corn on the cob
1/2 cup butter
2 tablespoons crab boil seasoning
4–6 cloves fresh garlic
1 lemon
1 tablespoon Creole seasoning
Instructions
1-Parboil the corn and potatoes: Boil salted water, cook potato halves 8-10 min until fork-tender, add corn rounds for last 3-4 min, then drain and let cool.
2-Assemble the skewers: Soak wooden skewers 30 min if using, thread shrimp, sausage, potato, and corn with gaps between pieces, brush with oil and season with creole seasoning.
3-Make the crab boil garlic butter: Melt butter, stir in crab boil seasoning and minced garlic, simmer 1-2 min, remove from heat and add lemon juice; use half for basting, half for dipping.
4-Grill the skewers: Grill on medium-high (~400°F) for 8-10 min, flipping once, brush with garlic butter in last 2 min; shrimp should be pink, opaque, and reach ~120°F internal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍤 Use large shrimp in the 16-20 count range to prevent them from drying out on the grill
🔥 Soak wooden skewers for at least 30 minutes before grilling to prevent them from burning
🌡️ Monitor shrimp with a thermometer and remove at 120°F internal temp for juicy, tender results
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Cajun/Creole
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 skewers
- Calories: 385
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 145mg