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This easy grilled shrimp and sausage skewer dish is perfect for quick and flavorful dinners. The skewers are basted with a spicy chili glaze made from chili paste, vinegar, and lemon juice, then grilled until juicy and tender.
I love how the spicy glaze brings all the flavors together so quickly. It’s a go-to for busy weeknights when you want something impressive but fuss-free.
Ingredients
- Smoked sausage one package I used Eckrich Turkey Skinless for great texture and flavor
- Shrimp one pound peeled and deveined about 24 pieces for even grilling
- Jalapeno peppers three to four sliced into half inch rings add a nice kick
- Red bell pepper one large cut into half inch chunks brings sweetness and color
- Garlic powder one tablespoon for savory depth
- Chili powder one tablespoon enhances the smoky spicy notes
- Salt and pepper to taste balance and highlight the flavors
- Spray oil as needed to prevent sticking on the grill
- Wooden skewers ten inch soaked to avoid burning during grilling
Step-by-Step Instructions
- Prepare the glaze
- Whisk together gochujang chili paste rice vinegar lemon juice and salt in a small bowl until smooth. Adjust thickness with more chili paste if you want it spicier or thicker.
- Slice the sausage
- Cut the smoked sausage into three quarter inch slices yielding about 24 pieces for even cooking.
- Assemble the skewers
- Thread the sausage slice jalapeno ring shrimp and red bell pepper chunk onto each skewer repeating the sequence until it holds about sixteen pieces.
- Season the skewers
- Sprinkle garlic powder chili powder salt and pepper evenly over the assembled skewers for balanced flavor.
- Preheat and oil the grill
- Heat the grill to medium and lightly spray or brush the grates with oil to prevent sticking.
- Grill the skewers
- Place skewers on the grill and brush them with the chili glaze. Grill about four to five minutes per side brushing again halfway through until shrimp are opaque and peppers soften.
- Finish and serve
- Remove skewers from the grill drizzle with freshly squeezed lemon juice and serve immediately for best flavor.
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You Must Know
I remember the first time I made this for a family picnic everyone went back for seconds and it quickly became a favorite
Storage Tips
Store leftover skewers in an airtight container in the fridge for two to three days. Reheat gently on the grill or in the oven to keep them juicy and flavorful.
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Ingredient Substitutions
Try kielbasa or smoked chorizo for the sausage for a different smoky profile. Swap jalapenos for poblano peppers if you prefer milder heat. Use lime juice instead of lemon juice for a tangier glaze.
Serving Suggestions
Serve with a crisp green salad or grilled corn for a complete meal. Pair with chilled white wine or a light beer to balance the spice. Offer warm tortillas on the side for a fun handheld option.
Professional Kitchen Secrets
Commonly Asked Questions
- → What type of sausage works best for these skewers?
Skinless smoked sausage, like Eckrich Turkey Smoked Sausage, holds up well on the grill and pairs nicely with shrimp.
- → How do I make the spicy chili glaze?
Whisk together gochujang chili paste, rice vinegar, lemon juice, and salt to create a flavorful glaze. Adjust thickness by adding more chili paste if desired.
- → Can I prepare the skewers ahead of time?
Yes, assemble the skewers in advance and keep refrigerated. Grill them just before serving for convenience.
- → How long should I grill the skewers?
Grill over medium heat for about 4-5 minutes per side until shrimp are cooked and peppers soften.
- → How should leftovers be stored?
Store skewers in an airtight container in the refrigerator for up to 2-3 days to maintain freshness.