This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
Grilled Shrimp, Sausage & Corn Skewers bring together juicy shrimp, smoky sausage, sweet corn, and colorful bell peppers for a quick grilled meal loaded with bold Cajun flavor. Each skewer gets brushed with Cajun garlic butter as it cooks, giving every bite that smoky, buttery, seasoned finish that makes this recipe perfect for warm-weather grilling.
This recipe works because each ingredient is prepared with timing in mind. The corn is par-cooked first so it finishes on the grill right alongside the shrimp, while the shrimp only sits in the lemon butter briefly to keep it tender and juicy. If you love recipes like Grilled Cajun Shrimp Boil Packets with Cajun Butter Sauce, Shrimp & Sausage Dirty Rice, or Cajun Shrimp, these skewers bring that same Southern-style flavor to the grill in a simple, cookout-ready way.
🍽️ A Quick Look at the Recipe
Recipe Name: Grilled Shrimp, Sausage & Corn Skewers
⏱️ Ready In: 45 minutes
👨👩👧👦 Serves: 4
🥣 Key Ingredients: Shrimp, smoked sausage, corn, bell pepper, Cajun garlic butter
📖 Dietary Info: Contains Shellfish, Contains Dairy, Gluten-Free if using gluten-free sausage and Cajun seasoning
🔥 Why You’ll Love It: These skewers are smoky, buttery, spicy, and loaded with shrimp, sausage, and sweet corn in every bite.
Key Ingredients
Shrimp
Large shrimp are the star of this recipe because they cook quickly and soak up the Cajun garlic butter. Patting them dry before seasoning helps the butter mixture cling better and keeps the shrimp from steaming on the grill.
Smoked Sausage or Andouille
Smoked sausage adds savory flavor, richness, and a hearty bite. Andouille is a great option if you want a stronger Cajun-style kick.
Corn
Corn brings sweetness and texture that balances the spice and smoky sausage. Par-cooking the corn first is important because it takes longer to cook than shrimp.
Cajun Garlic Butter
The Cajun garlic butter adds richness, spice, garlic flavor, and brightness from the lemon juice. It works as both a seasoning and a finishing glaze.
Red Bell Pepper
Red bell pepper adds color, sweetness, and a little crunch. It also helps break up the richness of the shrimp, sausage, and butter.
Instructions
Step 1: Prep the Skewers and Corn
If using wooden skewers, soak them in water for at least 30 minutes so they do not burn on the grill. Cut the corn into 1-inch rounds, then par-cook it by boiling for 5 to 6 minutes or microwaving it covered with a splash of water for 3 to 4 minutes. Let the corn cool enough to handle before building the skewers.
Step 2: Build the Flavor
In a bowl, mix the melted butter, olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, lemon pepper, minced garlic, chopped parsley, lemon juice, and cayenne if using. Stir until everything is well combined.
Step 3: Season and Skewer
Pat the shrimp dry with paper towels, then toss them with a few spoonfuls of the Cajun garlic butter. Do not let the shrimp sit in the lemon butter too long. About 10 to 15 minutes is plenty. Thread the skewers by alternating corn, sausage, shrimp, pepper, shrimp, and sausage. Leave a little space between each piece so the heat can reach all sides.
Step 4: Grill and Finish
Preheat your Recteq to 400°F with the lid closed. Place the skewers directly on the grill grates and grill for about 3 to 4 minutes per side, turning once or twice. Brush with more Cajun garlic butter as they cook. The shrimp are done when they turn pink, opaque, and firm, or when they reach about 145°F. Remove the skewers from the grill, brush with warm Cajun garlic butter, sprinkle with parsley, and finish with a squeeze of lemon.
Tips & Tricks
Par-cook the corn before grilling so the shrimp does not overcook while waiting for the corn to soften.
Do not pack the skewers too tightly. Leaving space between each piece helps everything cook evenly.
Pat the shrimp dry before adding the butter mixture so the seasoning sticks better.
Keep a close eye on the shrimp because they cook fast and can turn rubbery if left on the grill too long.
Use fully cooked sausage so it only needs to brown and heat through.
Variations
Extra Spicy Cajun Skewers
Add cayenne, hot sauce, or crushed red pepper to the Cajun garlic butter for more heat.
Lemon Herb Shrimp Skewers
Add extra lemon juice, parsley, and a little fresh thyme for a brighter flavor.
Andouille Shrimp Skewers
Use andouille sausage for a bolder, smokier Cajun flavor.
Veggie-Loaded Skewers
Add onion, zucchini, mushrooms, or cherry tomatoes for more color and texture.
Garlic Butter Shrimp Skewers
Reduce the Cajun seasoning slightly and add extra minced garlic for a more buttery garlic-forward version.
Serving Suggestions
Serve these skewers with dirty rice for a full Cajun-style meal.
Pair them with garlic bread to soak up the extra Cajun garlic butter.
Add Cajun potatoes or roasted potatoes for a hearty side.
Serve with coleslaw or a fresh green salad to balance the richness.
Pair with grilled vegetables for a cookout-friendly plate.
Serve with cauliflower rice for a lighter option.
Add lemon wedges, parsley, or extra Cajun seasoning right before serving.
Serve with the quick spicy-creamy dipping sauce for extra flavor.
Notes
Par-cooking the corn helps everything finish at the same time on the grill.
Shrimp cook quickly, so remove the skewers as soon as the shrimp are pink, opaque, and firm.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a covered skillet over low heat so the shrimp stays tender.
Use gluten-free sausage and gluten-free Cajun seasoning if needed.
Frequently Asked Questions
Can I make this ahead of time?
Yes. You can slice the sausage, cut the bell pepper, par-cook the corn, and mix the Cajun garlic butter ahead of time. For the best texture, wait to season and skewer the shrimp until closer to grilling.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can remove the shrimp, sausage, corn, and peppers from the skewers before storing to make reheating easier.
Can I substitute the smoked sausage?
Yes. You can use andouille, kielbasa, turkey sausage, or chicken sausage. For best results, use a fully cooked sausage so it only needs to brown and heat through on the grill.
What’s the best way to reheat this?
Reheat gently in a covered skillet over low heat with a little butter or a splash of water. Avoid high heat because shrimp can become tough and rubbery.
Can I make this on a regular grill?
Yes. Set your gas or charcoal grill to medium-high heat, around 400°F, and cook the skewers the same way. Turn once or twice and brush with Cajun garlic butter as they cook.
Can I make this in the air fryer?
Yes. Cook the skewers at 380°F for about 6 to 8 minutes, turning halfway through. Make sure the skewers fit in the basket and are not overcrowded.
If you tried Grilled Shrimp, Sausage & Corn Skewers or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
Summarize and Save
Grilled Shrimp, Sausage & Corn Skewers
Ingredients
- For the Skewers
- 1½ pounds large shrimp peeled and deveined, tails on or off
- 12 ounces smoked sausage or andouille sliced into thick coins
- 2 ears corn cut into 1-inch rounds
- 1 red bell pepper cut into chunks
- Wooden or metal skewers
- For the Cajun Garlic Butter
- ½ cup melted butter
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon lemon pepper
- 2 –3 cloves garlic minced
- 1 tablespoon chopped parsley
- Juice of ½ lemon
- ½ teaspoon cayenne optional
- Quick Sauce Option
- ½ cup mayo
- 2 tablespoons hot sauce
- 1 teaspoon Cajun seasoning
- 1 teaspoon lemon juice
- 1 teaspoon honey
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling. This helps keep them from burning once they hit the hot grill. Metal skewers can be used right away.
- Par-cook the corn before building the skewers. Boil the corn rounds for 5–6 minutes, or microwave them covered with a splash of water for 3–4 minutes. Let the corn cool enough to handle before threading it onto the skewers.
- In a bowl, combine the melted butter, olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, lemon pepper, minced garlic, parsley, lemon juice, and cayenne if using. Stir until the Cajun garlic butter is fully mixed.
- Pat the shrimp dry with paper towels, then toss them with a few spoonfuls of the Cajun garlic butter. Do not marinate the shrimp too long because the lemon juice can affect the texture. About 10–15 minutes is enough.
- Thread the skewers by alternating corn, sausage, shrimp, pepper, shrimp, and sausage. Do not pack the ingredients too tightly. Leaving a little space between each piece helps the heat reach all sides and gives everything better grill flavor.
- Preheat your Recteq to 400°F with the lid closed. Once the grill is hot, place the skewers directly on the grill grates. Cook for about 3–4 minutes per side, turning once or twice as needed.
- Brush the skewers with more Cajun garlic butter as they cook. The shrimp are done when they turn pink, opaque, and firm, or when they reach about 145°F. The sausage should be browned and hot, and the corn should have light char.
- Remove the skewers from the grill and brush them one more time with warm Cajun garlic butter. Finish with chopped parsley and a squeeze of fresh lemon. For the quick sauce, mix the mayo, hot sauce, Cajun seasoning, lemon juice, and honey in a small bowl and serve alongside the skewers.
Notes
- Par-cooking the corn is important because shrimp cooks much faster than corn.
- Use fully cooked sausage so it only needs to brown and heat through on the grill.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to keep the shrimp tender.
- Adjust the Cajun seasoning and cayenne depending on how spicy you want the skewers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment below!
