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–+ servings
Smoked Sausage and Shrimp Skewers

Savor Summer with Smoky Sausage and Shrimp Skewers

This recipe for Smoked Sausage and Shrimp Skewers captures the vibrant summer spirit, making it a must-try for any home chef craving a quick and protein-rich meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 45 minutes
Servings: 4 skewers
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dipping Sauce
  • 1 cup Sour Cream substitute with Greek yogurt for a tangier flavor
  • 2 tablespoons Dijon Mustard honey mustard can be used for a sweeter variation
  • 2 cloves Garlic (Minced) fresh garlic is recommended but can be substituted with garlic powder
  • 1 tablespoon Lemon Zest substitute with lime juice if needed
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Green Onions finely chopped
  • 2 tablespoons Cilantro finely chopped
  • 2 tablespoons Parsley finely chopped
  • 1 teaspoon Kosher Salt can substitute with sea salt
  • 1 teaspoon Black Pepper freshly cracked
Skewers
  • 1 pound Kiolbassa Smoked Meats Beef Smoked Sausage any pre-cooked sausage can be substituted
  • 1 pound Shrimp (Peeled and Deveined) substitute with chicken or firm fish if desired
  • 2 tablespoons Avocado Oil can be replaced with olive oil
  • 1 teaspoon Garlic Powder optional
  • 1 teaspoon Onion Powder optional
  • 1/2 teaspoon Red Pepper Flakes for heat; omit for milder version
  • 1/4 teaspoon Cayenne Pepper for heat; adjust to preference

Equipment

  • Grill
  • Skewers
  • mixing bowl

Method
 

Dipping Sauce Preparation
  1. In a medium bowl, blend together sour cream, Dijon mustard, minced garlic, lemon zest, and lemon juice until smooth. Stir in green onions, cilantro, parsley, kosher salt, black pepper, red pepper flakes, and smoked paprika. Taste and adjust seasoning as needed, then cover and refrigerate for at least 20 minutes.
Skewer Preparation
  1. While the dipping sauce is chilling, thread the shrimp onto skewers. Cut the smoked sausage into bite-sized pieces and skewer them separately. Lay both skewers on a baking sheet and season with kosher salt and black pepper.
Marinade
  1. In a separate bowl, whisk together avocado oil, lemon juice, lemon zest, garlic powder, onion powder, and remaining spices. Brush this mixture generously over the skewers.
Grilling
  1. Preheat your grill to medium heat, about 350°F. Grill skewers for 1-2 minutes on each side until shrimp becomes opaque. Baste with leftover marinade halfway through.
Serve
  1. Once cooked, remove skewers from the grill. Alternate shrimp and sausage on serving platters, drizzling with lemon juice and garnishing with parsley, cilantro, and green onions. Serve with the dipping sauce.

Nutrition

Serving: 1skewerCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 700mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 3 days. The dipping sauce can be kept in the fridge for up to a week, stored separately.

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