Description
Bold, smoky, and spicy, these Cajun-style grilled shrimp and sausage skewers are a fast and flavorful paleo BBQ favorite. Packed with juicy shrimp and smoky andouille sausage, they’re Whole30, keto, and naturally gluten-free — perfect for summer grilling or a quick weeknight dinner.
Ingredients
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1 1/2 lb jumbo shrimp, peeled and deveined, tail-on (680 g)
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12 oz andouille sausage (340 g)
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2 tbsp avocado or olive oil (30 ml)
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2 tsp smoked paprika (4 g)
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1 tsp garlic powder (2 g)
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1/2 tsp cayenne pepper (1 g)
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1/2 tsp onion powder (1 g)
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1/2 tsp sea salt (1 g)
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1/4 tsp ground black pepper (0.5 g)
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1/4 tsp dried oregano (0.5 g)
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1/4 tsp dried thyme (0.5 g)
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Chopped parsley for garnish
Instructions
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If using wooden skewers, soak them in water for 30 minutes.
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Preheat grill to 400°F (200°C) and lightly oil the grates.
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Pat shrimp dry and slice sausage into equal rounds.
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In a bowl, toss shrimp and sausage with oil.
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Mix all spices in a separate bowl, then sprinkle over shrimp and sausage. Toss again to coat.
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Nestle a sausage slice in each shrimp’s curve and thread onto skewers.
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Grill for 2–3 minutes per side until shrimp are pink and slightly charred.
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Garnish with chopped parsley and serve hot.
Notes
Reduce cayenne for less heat or substitute with more smoked paprika.
Don’t overcrowd skewers — even spacing gives the best char.
Great for meal prep — double the recipe for leftovers.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Cajun, American