Grilled shrimp and sausage skewers with corn (easy summer BBQ recipe)

There is a specific moment at every cookout where someone walks over to the grill, looks at what is cooking, and just stops. No words. Just the look. That moment happened the first time I put these shrimp and sausage skewers on the grill, and I have been making them every summer since.

Here is the thing about skewers — they look impressive, they cook fast, and they carry seasoning better than almost any other format. Everything gets direct contact with the grill.

The shrimp curl up perfectly, the sausage gets those gorgeous caramelized edges, and the corn picks up a smoky char that transforms it into something completely different from the boiled version. All of it seasoned with a bold Cajun spice rub that ties every component together into one cohesive, seriously satisfying bite.

And the best part? From start to finish this comes together in under thirty minutes. No marinating overnight, no complicated prep, no babysitting a slow cook.

Just big, bold flavor with a minimal amount of actual effort. This is summer cooking at its best — get the grill hot, thread everything up, and let the heat do the work.

Why you'll love this recipe

• The flavor is bold and smoky and completely addictive. The Cajun spice rub coats every piece of shrimp, sausage, and corn and caramelizes on the grill into something that is deeply savory, slightly smoky, and just the right amount of spicy. Every single bite delivers.
• It is a complete meal on a stick. Protein from the shrimp and sausage, carbs and sweetness from the corn, all on one skewer. You do not need a dozen side dishes to make this a full meal. It holds its own completely.
• Ready in under 30 minutes. Fifteen minutes of prep, twelve minutes on the grill. This is genuinely one of the fastest complete meals you can make on a grill, which makes it perfect for weeknight dinners as much as weekend cookouts.
• It feeds a crowd without the stress. Double or triple the recipe and you can feed a large group with minimal extra effort. Skewers are one of the most efficient formats for feeding many people at once.
• Completely customizable. Swap the sausage for chicken, add bell peppers or zucchini between the shrimp, dial the spice up or down — this recipe is a framework that adapts to whatever your group needs.
• Naturally gluten free. No modifications needed for gluten free guests. The entire recipe as written is gluten free, which makes it an easy crowd pleasing option for mixed dietary groups.

Ingredients with key notes

For the skewers:

• 1.5 lbs large shrimp, peeled and deveined — Use large or jumbo shrimp for the best results on the grill. Smaller shrimp cook too fast and can easily overcook and turn rubbery before the sausage and corn are ready. Fresh shrimp is always the first choice but thawed frozen shrimp works perfectly well here — just make sure they are fully thawed and patted completely dry before seasoning.
• 12 oz smoked sausage or andouille sausage, sliced into rounds — Andouille is the classic pairing with Cajun shrimp and it brings a deep smoky spiciness that works beautifully here. If andouille is too spicy for your group, a good quality smoked kielbasa or smoked beef sausage works just as well with a milder flavor profile. Slice the sausage into rounds about 1 inch thick so they stay on the skewer securely and cook evenly.
• 3 ears of fresh corn, cut into 1.5 inch rounds — Fresh corn is non-negotiable here. It chars beautifully on the grill, stays juicy inside, and adds a natural sweetness that balances the smoky spice of the sausage and seasoning. Cut each ear into rounds about 1.5 inches thick. Any thinner and they risk falling apart on the skewer.
• 3 tablespoons olive oil — Helps the seasoning adhere to everything and promotes caramelization on the grill. Coat everything well.
• Fresh rosemary or thyme sprigs — Tuck a small sprig between pieces on the skewer for a subtle herbal note and a visual finishing touch that makes the skewers look even better. Optional but a nice detail.

For the Cajun spice rub:

• 2 teaspoons Cajun seasoning — The backbone of the flavor profile. Use a good quality store bought Cajun blend or make your own. If you are using a store bought blend, taste it first — some are saltier than others and you may need to adjust the added salt accordingly.
• 1 teaspoon smoked paprika — Deepens the smoky flavor and gives the shrimp and sausage a beautiful reddish color as they cook.
• 1 teaspoon garlic powder — Adds savory depth that ties all the components together.
• 1/2 teaspoon onion powder — Works alongside the garlic powder to build a full, rounded savory base.
• 1/2 teaspoon black pepper — Freshly cracked if you have it.
• 1/2 teaspoon salt — Adjust based on how salty your Cajun seasoning already is.
• Optional: 1/4 teaspoon cayenne pepper — If you want extra heat. Start with a small amount and adjust to your group's spice tolerance.

Optional butter glaze for finishing:

• 3 tablespoons melted butter
• 1 tablespoon hot sauce
• 1 teaspoon garlic powder
• Juice of half a lemon

Brush this over the skewers in the last two minutes of grilling for an extra layer of richness and flavor that takes these from great to genuinely outstanding.

Step-by-step instructions

Step 1: Soak the skewers

If you are using wooden skewers, soak them in water for at least 30 minutes before threading anything on them. This prevents them from burning on the grill. If you have metal skewers, skip this step entirely. While the skewers soak, get everything else prepped and ready to go.

Step 2: Prep all the components

Peel and devein the shrimp if not already done. Pat them completely dry with paper towels — dry shrimp sear better on the grill and pick up more color. Slice the sausage into 1 inch rounds. Cut the corn ears into 1.5 inch rounds. Set everything out in separate bowls so you are ready to season and thread efficiently.

Step 3: Season everything

In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne if using. Add the shrimp, sausage rounds, and corn pieces to a large bowl. Drizzle the olive oil over everything and toss well to coat. Sprinkle the spice rub over everything and toss again until every piece is evenly coated in the seasoning mixture.

Step 4: Thread the skewers

Thread the skewers in an alternating pattern — shrimp, sausage, corn, shrimp, sausage, corn — repeating until the skewer is full. Leave a small gap at the bottom for handling and do not pack the pieces too tightly together. A little space between each piece allows the heat to circulate and ensures everything cooks evenly. Tuck a small rosemary or thyme sprig between pieces if using. Repeat until all the ingredients are used up. You should get approximately six to eight skewers depending on their length.

Step 5: Grill to perfection

Preheat your grill to medium high heat, around 400°F to 450°F. Clean and oil the grill grates well before placing the skewers down — this prevents sticking and helps create those beautiful grill marks. Place the skewers directly on the grill and cook for 5 to 6 minutes per side without moving them. The shrimp are done when they are pink and opaque with slightly charred edges. The sausage should have caramelized grill marks and the corn should show some charring on the kernels. If you are using the butter glaze, brush it generously over the skewers in the last 2 minutes of grilling and let it caramelize slightly before pulling them off.

Step 6: Rest and serve

Remove the skewers from the grill and let them rest for 2 to 3 minutes before serving. This brief resting period lets the juices settle back into the shrimp and sausage. Serve immediately while hot with your choice of sides and any additional dipping sauce on the side.

Serving suggestions

These skewers are bold and substantial enough to anchor an entire meal. Here are some great ways to serve them:

• With a simple green salad — The lightness of a fresh arugula or romaine salad is a perfect contrast to the richness and smokiness of the skewers. Keep the dressing simple — a lemon vinaigrette works beautifully.
• Over white rice or dirty rice — Slide the shrimp and sausage off the skewer directly over a bed of fluffy white rice or spiced dirty rice for a full, satisfying plate that soaks up all the juices beautifully.
• With grilled garlic bread — Thick slices of bread grilled alongside the skewers and rubbed with garlic butter is one of the best accompaniments you can put on this table. Use it to catch any dripping juices from the skewers.
• With coleslaw — A cold, creamy coleslaw alongside hot smoky skewers is a classic BBQ combination that works for a reason. The coolness and creaminess of the slaw balances the heat of the Cajun seasoning perfectly.
• With a side of hot sauce or remoulade — Set out a small bowl of hot sauce or a classic Louisiana remoulade for dipping. The shrimp especially are incredible dipped in a tangy, slightly spicy remoulade.
• As part of a full BBQ spread — These skewers hold their own alongside other BBQ staples. Put them on the table next to grilled corn, potato salad, and baked beans and watch them disappear first every single time.

Storage tips

Refrigerator: Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Remove the components from the skewers before storing for easier reheating.

Reheating: The best way to reheat these is in a hot skillet over medium heat for 2 to 3 minutes, or on a grill pan for a similar result. The microwave works but the shrimp can get rubbery quickly — use low power and short intervals if you go that route. The corn reheats well in any method.

Freezer: The shrimp and sausage components freeze reasonably well. Remove from the skewers, cool completely, and store in a freezer safe bag for up to 2 months. Thaw overnight in the fridge before reheating. The corn does not freeze well after grilling — the texture changes significantly. If you want to freeze, leave the corn out and add fresh corn when you reheat and serve.

Make ahead tip: You can thread the raw seasoned skewers up to 8 hours ahead and keep them covered in the refrigerator until you are ready to grill. This is a great time saving move if you are prepping for a large gathering. Pull them out of the fridge about 15 minutes before grilling so they are not ice cold when they hit the grates.

Before you go

Summer grilling does not need to be complicated to be impressive. A hot grill, good shrimp, smoky sausage, fresh corn, and a bold spice rub — that is genuinely all you need to put something on the table that people will talk about.

These skewers have shown up at more cookouts in my backyard than I can count, and they have never once come back inside with anything left on them. That is the kind of track record that earns a recipe a permanent spot in the summer rotation.

Fire up the grill, thread those skewers, and go enjoy your summer. And if these turn out as good as I know they will, drop a comment below or tag me on Pinterest. I want to see those grill marks.

With gratitude, Kip.