Damn Delicious

Shrimp Boil Kabobs

The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?

Shrimp Boil Kabobs - The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?

It was the first official day of summer today as it reached 100 degrees F here in LA.

Way to kick off the season, right?

We might as well do summer correctly, and throw these kabob onto the grill in this heatwave. We just have to.

Now these are perfect for those summer get-togethers since you can assemble all of these beforehand. Just be sure to keep the butter mixture separately from the assembled skewers.

And thanks to Reynolds handy foil, grilling is even more of a breeze so we have more time to sip on these strawberry pineapple mojitos.

Shrimp Boil Kabobs - The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?

You can follow Eat Shrimp on Facebook and Pinterest for more shrimp recipe inspiration!

Shrimp Boil Kabobs

The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?

20 minutes20 minutes


  • 1/4 cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon cajun seasoning
  • 1 tablespoon chopped fresh thyme
  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 lemons, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves


  1. In a small bowl, combine butter, garlic, cajun seasoning and thyme; set aside.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. Thread potatoes, corn, shrimp and sausage onto skewers.
  4. Preheat grill to medium high heat. Line grill with Reynolds Wrap® Aluminum Foil.
  5. Place kabobs on grill on aluminum foil, brushing with butter mixture occasionally and turning once halfway, until shrimp are opaque and corn is tender, about 7-8 minutes.*
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.


*This can also be baked for 12-15 minutes at 400 degrees F.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 360.6 Calories from Fat 133.2
% Daily Value*
Total Fat 14.8g 23%
Saturated Fat 6.6g 33%
Trans Fat 0g
Cholesterol 165.3mg 55%
Sodium 1209.5mg 50%
Total Carbohydrate 30.4g 10%
Dietary Fiber 3.9g 16%
Sugars 4.4g
Protein 28.0g 56%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. All opinions expressed are my own.

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  1. Rated 5 out of 5

    I made these on the 4th of July, and making them again tomorrow because they were SO delicious! Easy recipe to follow. Thank you!!

  2. Rated 5 out of 5

    Really amazing! Par boiling the potatoes and corn made sure that everything was done at the same time. I skipped the thyme and used Old Bay seasoning. Great summer treat! Cutting the corn wasn’t bad with a serrated knife. To skewer the corn. I used a strong paring knife to pre-pierce the whole. Winner idea! Thank you.

  3. Which cajun seasoning did you use or recommend? Brand?

  4. Hi, I was just wondering why you don’t post anything or pictures of Butters and Cartman, I miss them

  5. Rated 5 out of 5

    These are AMAZING! Quick tip though for preparing the corn: TWO things: Meat cleaver and rubber mallet!! It makes SHORT work of cutting raw cobs of corn. We really struggled with that until my BRILLIANT son got the rubber mallet!!

  6. Rated 2 out of 5

    The concept is great! The downside is this: once you get the corn into small sections and have blanched the potatoes, adding the corn cooks the potatoes further, and the corn ends up too hard to place on a skewer while the potatoes have become too soft. The Anduoille sausages overcooked as well – they should be the last item into the pot.

    As a result, skewering these different textures was very difficult. We aren’t novices; we we often grill and cook meals that tend to be very robust when it comes to spices and flavors. The sauce was great! In our case, we added some creole spices to the sauce, and we used the aluminum pans you can get at the dollar store as our cooking vessels in lieu of any skewers. We love robust flavors and found this was fair as far as the entire venue. We had high hopes, but I would say that leaving the corn whole and using a cajun and/or creole bath of some kind for the sausage and shrimp would be a better route. A great idea; however, the execution of the dish is unfavorable.

    • Ann, I’m so glad you tried this recipe! But it looks like the recipe was not followed in its entirety. The corn is added during the last 5 minutes of cooking the potatoes so the potatoes would not get overcooked here.

      The sausage is also not cooked with the potatoes and corn – they are added to the skewers directly.

      I hope you get to try this again as written with better results! 🙂

  7. Rated 5 out of 5

    This was soooo delicious! We loved it and would definitely make it again. Perfect meal for a summer BBQ.

  8. Your recipes inspire me!  I must first say the hardest part of this recipe is cutting the cobs of corn!  I had them all ready to go on the grill, and it started to rain! Luckily you had included the temp. and time to bake (tyvm) so I just cooked them in the oven. I didn’t have any Cajun seasoning, so I used Old Bay, and it tasted wonderful! Oh!  I love the new web design!

  9. What do you find is the easiest way to cut the corn?

  10. This recipe turned out amazing!
    This is my first time using a grill and it was great! I really impress my boyfriend. Thanks so much for the recipe. I can’t wait to try another grill recipe.

  11. I can’t wait to try these. I’m a sucker for shrimp boil and this actually sounds like less work possibly than the sheet pan shrimp boil. I used to make mine in a very large pot. Those days are gone forever! Thanks for the recipe and the idea.

  12. I made these last night for my husband, and guess what—-he loves me! 🙂 Thank you so much for your recipes, and your site. I am a fellow foodie and a restaurant manager, and your recipes are very approachable and ingredients are easy to find , yet the food turns out so beautiful, that company is impressed too…keep doing what ur doing Chungah, I think ur amazing!

  13. I wanted to have a low country boil for our 35 anniversary but here in Ga it’s 100′ plus and I’m not even going to mention the humidity…ugh!! I’ve been asking myself for a couple of months why in the world did we get married in Aug…lol. But now thanks to you…I can finally have my cake and eat it too!! 
    Thanks for the great recipes!! 

  14. You are one classy lady, just sayin’!  I can’t wait to try this recipe, I’ve never done a shrimp boil, and this is going to be my go-to recipe!  Thanks!

  15. We made these for dinner tonight and it was amazing!! Thanks so much for the recipe 🙂

  16. These were absolutely amazing! … and easy to do, too. Thank you :). My family loved this recipe. 

  17. Do I need to cover it in foil when I baking?

  18. Lovely…a must try

  19. Chungah, you’re a genius. Shrimp boil without the mess. Brilliant!

  20. Wow, you rock!  I can tell you are a great cook, and I cannot wait to try this  recipe.  As usual, it looks yummy!  I think we will have this fr dinner tomorrow.  Thank you so much.

  21. Looks amazing ! I can’t wait for a real summer here in London…

  22. hi, when can we pre-order your book?

  23. They actually look a lot different to me. She used lemon garlic butter thyme seafood seasoning chicken sausage and she used sliced potatoes – I mean it’s not like you came up with the idea of a boil packet it’s been done plenty and all the recipes are pretty similar. Check food network and others. It’s like you tweaked your old recipe to be more like her recipe. Just sayin. And for the record I’ve noticed you copying her all the time.

    • Sarah, you’re right – a foil packet is the most genius idea ever to be created but it surely was not invented by me. But you accused me of using her recipe – yes, I did tweak an old recipe of mine but I have never seen her recipe until you mentioned something. But thanks for your feedback!

      • Sorry some people are haters- but props to you for being positive!!!! Love all your recipes – even tweaked old ones
        Sarah – try to be positive- it’s actually harder than being a mean troller.  

  24. This looks exactly like the recipe cooking classy just posted but it’s on a scewer.

  25. Looks amazing!! Cannot wait to try these this weekend 

  26. Should the butter be melted?

  27. I hope I didn’t overlook it, but if baking what is the temp and time recommendation? Thanks!!