Some of my favorite meals don’t come from a recipe card—they come from moments. A few summers back, my husband built us a little backyard firepit. Nothing fancy, just bricks and love.

⁠

That same night, we skewered what we had: leftover shrimp, spicy sausage, and some corn that was nearly too ripe. We grilled over open flame with buttery fingers and smoky air thick around us. My kids were barefoot, chasing fireflies, and I remember thinking: this is it. This is what summer should taste like.

That happy accident turned into a regular ritual. But this time, I wanted to turn our impromptu backyard boil into something intentional, clean, bold, and packed onto a skewer for ease and fun. I kept the spirit of the boil alive but took it to the grill, brushing each bite with crab boil garlic butter until everything was golden and irresistible.

These skewers are now my secret weapon when we host friends or just want to bring the party outside. They’re smoky, a little spicy, buttery, and full of texture. Best of all, they’re simple enough for a weeknight but special enough to impress. Every bite feels like a beach picnic, even if we’re just ten feet from our laundry line.

Short Description

Grilled Seafood Boil Skewers combine shrimp, sausage, potatoes, and corn with bold Creole seasoning and a rich garlic crab boil butter for a smoky, buttery bite straight from the grill.

Key Ingredients

Main Skewers:

1 lb large raw shrimp, peeled and deveined
12 oz Andouille sausage, sliced
1 lb petite red or gold potatoes
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)

Tools Needed

Grill (gas or charcoal)
Large pot for boiling
Tongs
Basting brush
Sharp knife and cutting board
Skewers (metal or soaked wood)

Cooking Instructions

Step 1: Boil the Potatoes and Corn
Bring a large pot of salted water to a boil. Add the potatoes and cook for 12–15 minutes until fork-tender but still firm. Add the corn in the last 5 minutes. Drain and let cool.

Step 2: Assemble the Skewers
Thread shrimp, sausage, potatoes, and corn onto the skewers, alternating for even distribution. Lightly brush with oil and season all sides with Tony’s Bold Creole Seasoning.

Step 3: Make the Garlic Crab Boil Butter
Melt the butter in a saucepan over low heat. Stir in the crab boil seasoning, garlic, and lemon juice (if using). Keep warm for basting.

Step 4: Grill the Skewers
Preheat the grill to medium-high (400–450°F). Place the skewers directly over the flame and grill for 2–3 minutes per side until the shrimp turns opaque and everything gets a light char.

Step 5: Baste and Finish
In the final minute of grilling, brush the skewers with garlic crab boil butter. Once off the grill, drizzle with a bit more for extra flavor and shine.

Why You’ll Love This Recipe

Flavor Explosion: Bold Creole spices, smoky grill char, and rich garlic butter bring every bite to life.

One Skewer Meal: Protein, veggies, and carbs all in one stick—no side dish stress.

Perfect for Grilling Season: A fun twist on traditional seafood boils without the cleanup.

Customizable: Add your favorites or swap based on what’s in the fridge.

Crowd-Pleaser: Great for cookouts, camping, or backyard dinners with friends.

Mistakes to Avoid & Solutions

Overcooked Shrimp: Shrimp cook quickly. Grill just until opaque to avoid rubbery texture.
Solution: Pull them off the grill as soon as they curl and turn pink.

Undercooked Potatoes: If they’re too firm, they won’t grill well.
Solution: Boil until fork-tender before skewering.

Flare-ups from Butter: Butter dripping directly onto flame can cause flare-ups.
Solution: Baste in the final minute and after grilling instead of throughout.

Crowded Skewers: Overloading can cause uneven cooking.
Solution: Leave slight space between ingredients for better heat circulation.

Unsoaked Wooden Skewers: If you skip soaking, they’ll burn fast.
Solution: Soak for at least 30 minutes before grilling.

Serving and Pairing Suggestions

Serve with coleslaw, Cajun rice, or a crisp green salad.

Pair with iced tea, lemonade, cold beer, or a chilled sauvignon blanc.

Works great on a party platter, as a grilled entrée, or for picnic-style eating.

Add extra lemon wedges or a small bowl of butter for dipping.

Storage and Reheating Tips

Storage: Remove leftovers from skewers and store in an airtight container in the fridge for up to 3 days.

Reheating: Warm gently in a skillet over low heat with a touch of butter, or reheat in the oven at 300°F for 10–12 minutes.

Freezing: Not ideal due to shrimp texture, but the crab butter can be frozen and reused.

FAQs

1. Can I prep the skewers in advance?
Yes, assemble up to a day ahead and refrigerate. Just grill right before serving.

2. Can I use frozen shrimp?
Absolutely. Just thaw completely and pat dry before skewering.

3. Is the crab boil butter spicy?
It has a mild kick. Adjust the amount of seasoning to your heat preference.

4. What’s the best way to keep skewers from sticking to the grill?
Oil the grill grates and lightly oil the skewers before placing them down.

5. Can I cook these without a grill?
Yes! Use a grill pan or bake in the oven at 425°F for about 15 minutes, turning halfway through.

Tips & Tricks

Use two skewers per set to keep ingredients from spinning.

Microwave potatoes for a head start if short on time—about 6 minutes in a covered dish.

Keep the butter warm in a thermos or insulated cup if grilling in batches.

Don’t skip the lemon juice in the butter—it brightens everything.

Add sliced red onion or bell peppers for extra color and texture.

Recipe Variations

Bayou Surf & Turf Skewers
Swap out shrimp for scallops and add chunks of ribeye or sirloin. Grill to medium and baste with garlic butter.

Spicy Cajun Veggie Skewers
Leave out the shrimp and sausage. Use mushrooms, zucchini, red onion, and seasoned tofu with the same crab boil butter.

Lobster Tail Upgrade
Add chunks of lobster tail alongside shrimp for a fancier spin. Grill just until opaque.

Garlic Herb Mediterranean Version
Replace the Creole seasoning with oregano, thyme, and rosemary. Swap Andouille for grilled halloumi and use a lemon-garlic olive oil drizzle.

Low-Sodium Option
Use a homemade blend of paprika, garlic, onion, and thyme instead of Tony’s to control the salt content.

Final Thoughts

These Grilled Seafood Boil Skewers make dinner feel like a mini vacation, even if you’re just flipping burgers in your backyard. The mix of shrimp, sausage, corn, and potatoes may sound humble, but with a splash of seasoning and a brush of crab boil butter, it becomes something irresistible. This recipe captures the soul of a Southern boil without the fuss or cleanup.

It’s bold, beautiful, and absolutely doable for any home cook. Don’t be surprised if these skewers become the most requested dish at your summer get-togethers. They’ve definitely earned that title in our house. So grab your skewers, light the grill, and let the good times roll—one flavorful bite at a time.

Grilled Seafood Boil Skewers