Go Back

Smoked Sausage and Shrimp Skewers

A delightful dish that combines smoky sausage and tender shrimp, perfect for outdoor gatherings or family dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American, Barbecue
Calories: 350
Ingredients Method Notes

Ingredients
  

For the dipping sauce
  • 2 cups sour cream Creamy and rich, forming the base of a zesty dip.
  • 2 tablespoons Dijon mustard Tangy and bold.
  • 4 cloves garlic (minced) Fragrant and aromatic.
  • 1 tablespoon lemon zest Bright, citrus kick.
  • 3 tablespoons lemon juice Freshly squeezed.
  • 2 tablespoons fresh green onions (minced) Sharp and crunchy.
  • 2 tablespoons fresh cilantro (minced) Herbal and fresh.
  • 2 tablespoons fresh parsley (minced) Adds a touch of color and flavor.
  • 1 teaspoon kosher salt Adjust to taste.
  • 1/2 teaspoon red pepper flakes (optional) For added heat.
  • 1/4 teaspoon smoked paprika Adds smokiness.
  • 1/4 teaspoon cayenne pepper (optional) Extra spice.
  • 1/4 teaspoon black pepper Basic seasoning.
For the skewers
  • 2.25 pounds Kiolbassa Smoked Meats Beef Smoked Sausage Cut into large chunks.
  • 2 pounds shrimp Peeled and deveined.
  • 4 tablespoons avocado oil For grilling.
  • 3 tablespoons lemon juice Second dose for marinating.
  • 1 tablespoon lemon zest For added brightness.
  • 2 teaspoons kosher salt (divided) For seasoning.
  • 1/2 teaspoon black pepper (divided) Balanced seasoning.
  • 1/2 teaspoon garlic powder Enhances garlic flavor.
  • 1/2 teaspoon onion powder Layers in aroma.
  • 1/4 teaspoon red pepper flakes (optional) For additional heat.
  • 1/4 teaspoon cayenne pepper (optional) Introducing extra warmth.
  • 1/4 teaspoon smoked paprika For smokiness.

Method
 

Prepare the dipping sauce
  1. In a medium mixing bowl, combine the sour cream, Dijon mustard, minced garlic, lemon zest, lemon juice, cilantro, parsley, green onions, kosher salt, black pepper, red pepper flakes, smoked paprika, and optional cayenne pepper. Mix thoroughly until well combined.
  2. Taste and adjust the seasonings. Cover and refrigerate the dip for at least 20 minutes.
Prepare the skewers
  1. While the dip cools, skewer the shrimp and sausages separately, sprinkling with some salt and pepper.
  2. In another bowl, mix the avocado oil, lemon juice, lemon zest, garlic powder, onion powder, red pepper flakes, cayenne pepper, smoked paprika, and remaining salt and pepper. Whisk until well blended.
  3. Brush the oil mixture onto both sides of the skewers.
Grill the skewers
  1. Grill the skewers over medium heat for about 2 minutes per side until the shrimp is fully cooked.
  2. Baste with the oil mixture halfway through cooking.
Serve
  1. Let the skewers cool slightly before removing the shrimp and sausage from the skewers, alternating them for presentation.
  2. Squeeze fresh lemon juice over the skewers and garnish with green onions, cilantro, and parsley. Serve with the zesty dip.

Notes

Best consumed fresh but can be stored in the refrigerator for up to three days. The dip can be stored separately for up to five days. For a smoky flavor, use charcoal for grilling.