Easy 30-Minute Seafood Boil Kabobs

Growing up, seafood boils were always these big, messy events where everyone gathered around newspaper-covered tables and dug in with their hands. My kids used to struggle with the shells and getting food everywhere – it was fun but definitely not an easy weeknight dinner option.

That’s when I started playing around with the idea of putting all those good seafood boil flavors onto skewers. Instead of the usual production, these kabobs give you the same great taste but in a way that’s much easier to handle. Plus, they’re perfect for those nights when you want something special without having to cover your entire table in newspaper.

What Kind of Shrimp Should I Use?

For seafood boil kabobs, medium shrimp (which usually means 31-35 shrimp per pound) is your best bet since they’re big enough to skewer easily but not so large that they take forever to cook. Fresh shrimp is great if you can get it, but don’t worry – frozen shrimp works just as well and is often fresher since it’s frozen right after catching. When shopping, look for shrimp that’s already peeled and deveined to save prep time, but make sure they still have their tails on as this helps them stay secure on the skewer. If you’re buying frozen, thaw them overnight in the fridge rather than using quick-thaw methods to maintain the best texture.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have available:

• Shrimp: You can swap the shrimp with other seafood like scallops or chunks of firm white fish like cod or halibut. Just keep in mind that fish might need less cooking time than shrimp.
• Andouille sausage: If you can’t find andouille, try kielbasa or any smoked sausage. Even chorizo works well, though it might add extra heat to your dish.
• Dutch yellow potatoes: Red potatoes or fingerlings are perfect substitutes. Just cut them to a similar size so they cook evenly.
• Cajun spice blend: Out of Cajun seasoning? Mix equal parts paprika, garlic powder, black pepper, onion powder, oregano, and cayenne (reduce cayenne if you want it milder).
• Fresh thyme: You can use 1 teaspoon dried thyme instead of fresh, or swap with other herbs like oregano or parsley.
• Parsley: Feel free to use cilantro or chives for garnish instead. The fresh pop of green is nice but not crucial to the recipe.

Watch Out for These Mistakes While Grilling

The biggest challenge with seafood boil kabobs is uneven cooking times – starting with the potatoes and corn on separate skewers is crucial since they need more time on the grill than the shrimp and sausage. A common mistake is cutting the potatoes too large; keep them small and consistent in size (about 1-inch pieces) so they cook through without burning the other ingredients. To prevent your shrimp from becoming rubbery, avoid overcooking them – they only need 2-3 minutes per side until they turn pink and opaque. For the best flavor distribution, brush the butter-garlic mixture on your kabobs several times during grilling, and don’t forget to soak wooden skewers in water for at least 30 minutes before use to prevent them from burning.

What to Serve With Seafood Boil Kabobs?

These seafood boil kabobs are pretty much a complete meal on a stick, but there are some tasty sides that can make your meal even better! A basket of warm, crusty French bread is perfect for soaking up all that buttery, garlicky sauce that drips off the kabobs. Since these kabobs pack a lot of flavor, I like to balance things out with simple sides like a crisp coleslaw or a light green salad dressed with lemon vinaigrette. For an extra touch of Southern comfort, you might want to add a side of cornbread or some mac and cheese – both go really well with the Cajun seasonings in this dish.

Storage Instructions

Keep Fresh: If you have any leftover seafood boil kabobs, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days, though the shrimp is best enjoyed within 24 hours. Keep the butter sauce separate if you have any left – it’ll make reheating easier!

Make Ahead: You can prep these kabobs a few hours before cooking! Thread everything except the shrimp onto the skewers, wrap them well, and keep them in the fridge. Add the shrimp just before grilling – this keeps the seafood as fresh as possible. The butter sauce can also be made ahead and stored in the fridge for up to 3 days.

Warm Up: To enjoy leftover kabobs, gently warm them in the oven at 350°F for about 5-7 minutes, or until heated through. Be careful not to overcook the shrimp! You can also remove everything from the skewers and quickly warm it up in a skillet with a splash of butter.

Preparation Time	15-20 minutes
Cooking Time	17-21 minutes
Total Time	32-41 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 100-120 g
• Fat: 100-120 g
• Carbohydrates: 150-170 g

Ingredients

For the butter mixture:

• 1 tbsp fresh thyme
• 3 minced garlic cloves (freshly minced for best flavor)
• 1/4 cup unsalted butter (I like Kerrygold unsalted butter for this)
• 1 tbsp cajun spice blend

For the kabobs:

• 3 ears corn (cut into 6 crosswise sections each)
• 1 lb medium shrimp (peeled and deveined)
• 1 package smoked andouille sausage (12.8 oz)
• 1 lb small dutch yellow potatoes

For the garnish:

• 2 tbsp fresh parsley (finely chopped)
• 2 lemons

Step 1: Prepare the Butter Mixture

In a small bowl, combine softened butter with minced garlic, cajun seasoning, and thyme.

Mix well until all ingredients are fully incorporated.

Set the mixture aside for later use.

Step 2: Cook the Potatoes and Corn

In a large pot filled with boiling salted water, cook the potatoes until they are just tender and parboiled, approximately 10-13 minutes.

Five minutes before the potatoes are done, add the corn to the pot to ensure both are cooked evenly.

Once done, drain the potatoes and corn well.

Step 3: Assemble the Kabobs

Thread the parboiled potatoes, corn, shrimp, and sausage onto skewers.

Make sure to distribute the ingredients evenly across all skewers for consistent cooking and flavor.

Step 4: Preheat the Grill

Preheat your grill to medium-high heat.

While it’s heating, line the grill with Reynolds Wrap® Aluminum Foil, which will help prevent sticking and make cleanup easier.

Step 5: Grill the Kabobs

Place the assembled kabobs on the grill lined with aluminum foil.

Brush them with the butter mixture prepared earlier, turning them once halfway through the cooking time.

Grill the kabobs until the shrimp are opaque and the corn is tender, approximately 7-8 minutes.

Step 6: Serve and Enjoy

Serve the grilled kabobs immediately with lemon wedges on the side for a fresh burst of flavor.

Optionally, garnish with chopped parsley for a touch of color and additional flavor.

Enjoy your delicious and flavorful kabobs!