Grilled Seafood Boil Skewers are the perfect way to bring big Southern flavor to your backyard without needing a giant pot of boiling water or a massive cleanup. This recipe is inspired by traditional shrimp boils but simplified into a fun, easy-to-eat skewer format that works beautifully on the grill.

What makes grilled seafood boil skewers better than a traditional seafood boil?

Traditional seafood boils are delicious, but they can be messy and require a large pot, lots of water, and cleanup. Grilled seafood boil skewers give you all the flavor without the fuss. Instead of boiling everything together, you thread shrimp, sausage, corn, and potatoes onto skewers and grill them until smoky and charred. The grilling process enhances the natural sweetness of the corn, gives the sausage a crispy edge, and adds fire-kissed flavor to the shrimp—all without sacrificing the bold seasoning of a classic Cajun boil. Plus, the garlic crab boil butter brushed on during grilling takes the flavor to another level.

How do you make shrimp skewers that don’t dry out on the grill?

Grilling shrimp can be tricky because they cook so quickly and can dry out if left on too long. To prevent this, make sure the grill is hot before you begin (around 400–450°F), and always oil the grill grates. Shrimp only need 2–3 minutes per side on high heat. Another trick is to add them to skewers with ingredients like sausage and potatoes that can handle longer cooking—then pull them off the grill as soon as they’re opaque and lightly charred. A generous basting of garlic crab boil butter during the last minute also locks in moisture and adds rich flavor.

Is it necessary to parboil the corn and potatoes before grilling?

Yes, parboiling the potatoes and corn is key to making sure everything cooks evenly on the grill. Potatoes, especially, take much longer to become tender than shrimp or sausage. Boiling them until just fork-tender (but not mushy) ensures that when they hit the grill, they’ll crisp up on the outside without being undercooked inside. For the corn, a quick parboil softens the kernels slightly so they char beautifully without burning. This step also allows the skewers to come together quickly when it’s time to grill.

Ingredients

Main Skewers:

1 lb large raw shrimp, peeled and deveined (tails on or off)
12 oz Andouille sausage, sliced into thick coins
1 lb petite potatoes (red or gold)
2 ears of corn, cut into 1.5-inch rounds
1–2 tbsp Tony Chachere’s Bold Creole Seasoning
8–10 metal or soaked wooden skewers

Crab Boil Garlic Butter:

1 stick (1/2 cup) unsalted butter, melted
2 tbsp Tony’s Supreme Crab Boil
4 cloves garlic, minced
Juice of 1/2 lemon (optional)

Step-by-Step Instructions

Step 1: Parboil the Corn and Potatoes

Start by filling a large pot with water and add a generous amount of salt. This helps season the vegetables as they cook. Bring the water to a full boil over high heat. Once it starts bubbling, gently drop in the petite potatoes. Let them cook for about 12 to 15 minutes. They should be soft enough to poke with a fork but still hold their shape.

During the last 5 minutes of cooking, add the pieces of corn to the pot. Corn cooks quicker than potatoes and just needs a few minutes to soften slightly. When both are done, drain the pot and let everything cool down for a few minutes so they are easier to handle when you put them on the skewers.

Step 2: Assemble the Skewers

While the corn and potatoes cool, get your skewers ready. If you are using wooden skewers, soak them in water for at least 30 minutes. This keeps them from burning on the grill.

To build the skewers, slide on a shrimp, a slice of sausage, a potato, and a piece of corn. Repeat this pattern until the skewer is filled, leaving a little space at the ends so you can flip them easily on the grill.

Once all your skewers are made, brush them lightly with oil to prevent sticking. Then sprinkle Tony’s Bold Creole Seasoning all over the skewers so everything is well coated with flavor.

Step 3: Make the Crab Boil Garlic Butter

In a small saucepan, melt one stick of unsalted butter over low heat. Once it melts, stir in the crab boil seasoning, minced garlic, and lemon juice. Let it simmer gently for about 2 to 3 minutes, just until the garlic becomes fragrant and everything is mixed well. Remove the saucepan from the heat and set the butter aside. Keep it warm so it is ready to use later for basting.

Step 4: Grill the Skewers

Preheat your grill to medium-high heat. You are aiming for a temperature of around 400 to 450 degrees Fahrenheit. If you are using a charcoal grill, arrange the coals to one side so you have a hot area and a cooler area.

Place the skewers directly over the hot part of the grill. Let them cook for about 2 to 3 minutes per side. Turn them gently with tongs so that the shrimp and sausage cook evenly and the vegetables get a bit of a char. The shrimp should turn pink and firm up, and the sausage should be sizzling.

Step 5: Baste and Serve

In the last minute or so of grilling, take your warm crab boil garlic butter and use a brush or spoon to baste the skewers generously. This adds extra flavor and helps everything stay juicy.

Once they are nicely grilled and coated in the butter, take the skewers off the grill and transfer them to a serving plate. Drizzle on any leftover butter and serve hot.

Grilled Seafood Boil Skewers with Crab Boil Garlic Butter

uicy shrimp, sausage, potatoes, and corn grilled on skewers and basted with a spicy crab boil garlic butter. A Southern-inspired BBQ favorite!

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Ingredients Method

Ingredients

Main Skewers:

1 lb large raw shrimp peeled and deveined
12 oz Andouille sausage sliced
1 lb petite potatoes red or gold
2 ears of corn cut into 1.5-inch rounds
1 –2 tbsp Tony Chachere’s Bold Creole Seasoning
8 –10 metal or soaked wooden skewers

Crab Boil Garlic Butter:

½ cup 1 stick unsalted butter, melted
2 tbsp Tony’s Supreme Crab Boil
4 cloves garlic minced
Juice of ½ lemon optional

Method

Parboil the Potatoes and Corn

Bring a large pot of salted water to a boil. Add potatoes and boil for 12–15 minutes until fork-tender but not mushy. Add corn during the last 5 minutes. Drain and cool.

Assemble the Skewers

Thread shrimp, sausage, potatoes, and corn onto the skewers in alternating order. Brush lightly with oil and season all over with Tony’s Bold Creole Seasoning.

Make the Garlic Crab Boil Butter

Melt butter in a saucepan over low heat. Stir in the crab boil seasoning, garlic, and lemon juice. Keep warm.

Grill the Skewers

Preheat grill to medium-high (400–450°F). Place skewers directly over flame and grill 2–3 minutes per side until shrimp is opaque and everything has a light char.

Baste and Serve

In the final minute, brush skewers with garlic crab boil butter. Remove from grill and drizzle with more butter before serving.

This grilled take on a seafood boil is easy, flavorful, and just plain fun. You get all the classic Cajun flavor with way less mess and way more smoky char. If you love shrimp boils or seafood BBQ recipes, this one should be at the top of your summer grilling list.

Ready for more bold grilling recipes? Check out the all my recipes at the link below!