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Shrimp Boil KabobsIMG_9249edit

Shrimp Boil Kabobs

Yield: 6 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
The classic shrimp boil is transformed into the tastiest kabobs yet! Can be grilled or baked and prepped in advance! Easy, right?
4.6 stars (7 ratings)

Ingredients

  • ¼ 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

Instructions

  • In a small bowl, combine butter, garlic, cajun seasoning and thyme; set aside.
  • 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.
  • Thread potatoes, corn, shrimp and sausage onto skewers.
  • Preheat grill to medium high heat. Line grill with Reynolds Wrap® Aluminum Foil.
  • 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.*
  • Serve immediately with lemon wedges, garnished with parsley, if desired.

Notes

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