You know that amazing seafood boil you’ve been craving but didn’t want to deal with the giant pot, newspaper table setup, and the inevitable cleanup disaster? Meet your new obsession: Grilled Seafood Boil Skewers. We’re talking juicy shrimp, sweet corn, spicy sausage, and baby potatoes all threaded onto skewers and grilled to perfection with that classic Old Bay seasoning that makes everything taste like summer vacation. It’s all the flavors of a traditional seafood boil but way easier to eat and infinitely more Instagram-worthy. My brother-in-law, who usually just grills burgers, saw these and said, “How did you make corn look that good?” Magic, my friend. Pure grilling magic.
Why You’ll Love This Recipe
- All the seafood boil flavors without the messy newspaper setup
- Perfect for people who want to look fancy but not work too hard
- Everything cooks at the same time on the grill
- Way easier to eat than traditional boil (no shell-cracking required)
- Looks like you hired a catering company
- Great for parties because everyone gets their own perfect portion
The Good Stuff You’ll Need
For the Seafood Squad:
- 1 1/2 lbs large shrimp, peeled and deveined (leave tails on for looks)
- 1 lb andouille sausage, sliced into 1-inch rounds
- 1 lb baby potatoes, halved
- 4 ears corn on the cob, cut into 2-inch rounds
- 1 lb mussels, cleaned and debearded (optional but so good)
For the Butter That Changes Everything:
- 1/2 cup butter, melted
- 4 cloves garlic, minced
- 2 tbsp Old Bay seasoning (this is non-negotiable)
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to your heat tolerance)
- Salt and pepper to taste
For the Finishing Touch:
- 2 lemons, cut into wedges
- 1/4 cup fresh parsley, chopped
- Extra Old Bay for sprinkling
- Hot sauce for the brave souls
You’ll Also Need:
- 8-10 metal skewers (or wooden ones soaked for 30 minutes)
- Aluminum foil
- A grill and the confidence to use it
Let’s Do This
Step 1: Prep Like a Pro
Fire up your grill to medium-high heat. While it’s heating up, get your mise en place together because once you start grilling, things move fast.
Step 2: Potato Head Start
Here’s the trick nobody tells you: those baby potatoes need a head start. Wrap the halved potatoes in foil with a splash of water and a pinch of salt. Toss them on the grill for 10-12 minutes to get them partially cooked. They should be tender but not falling apart.
Step 3: Butter Magic
Mix together the melted butter, minced garlic, Old Bay, lemon juice, smoked paprika, cayenne, salt, and pepper. This is your liquid gold, and you’re going to use it liberally.
Step 4: Skewer Like a Boss
Now for the fun part. Thread your skewers alternating between shrimp, sausage, corn, and those pre-cooked potatoes. If you’re using mussels, add them too. Don’t overcrowd the skewers — everything needs room to cook evenly. Brush everything generously with your seasoned butter.
Step 5: Grill Master Mode
Place the skewers on the grill and cook for 3-4 minutes per side, brushing with more butter each time you flip. The shrimp should be pink and slightly charred, the sausage should have nice grill marks, and the corn should be golden and slightly caramelized. Total cooking time is about 8-10 minutes.
Step 6: The Grand Finale
Remove from grill and immediately brush with any remaining butter mixture. Sprinkle with fresh parsley and extra Old Bay. Serve with lemon wedges and hot sauce on the side.
Serving Suggestions
Serve these bad boys on a big platter with plenty of napkins because things are about to get messy in the best way. Add some crusty bread for soaking up all that butter, maybe a simple coleslaw, and definitely some cold beer or a crisp white wine. Paper plates are not only acceptable but encouraged — we’re going for that casual seafood shack vibe.
Switch It Up
Go Fancy: Add some scallops or chunks of lobster tail for special occasions.
Veggie Addition: Thread on some bell peppers, onions, or cherry tomatoes.
Spice Level: Add more cayenne or some Cajun seasoning for extra heat.
Different Sausage: Try chorizo, kielbasa, or even chicken sausage.
Herb It Up: Fresh thyme or oregano in the butter mixture brings different vibes.
Make It Surf and Turf: Add some cubed steak or chicken to the mix.
Pro Tips That’ll Change Your Game
Soak wooden skewers for at least 30 minutes so they don’t turn into charcoal.
Don’t put the shrimp on too early — they cook fast and get rubbery if overdone.
Make extra butter mixture — people will want to drizzle it on everything.
If your corn is super fresh, you can skip the foil pre-cooking for the potatoes and just grill everything together.
Make-Ahead Magic
You can prep the skewers up to 4 hours ahead and keep them covered in the fridge. Just bring them to room temperature before grilling. The butter mixture can be made 2 days ahead and stored in the fridge — just reheat gently before using.
Questions People Actually Ask
Q: Can I use frozen shrimp? A: Absolutely! Just make sure they’re completely thawed and patted dry. Frozen shrimp can be watery and mess with your grill game.
Q: What if I don’t have a grill? A: You can totally do these under the broiler or on a grill pan. Just adjust the cooking time and keep an eye on them.
Q: Can I prep these for a crowd? A: Yes! Just multiply the recipe and make sure you have enough grill space. You might need to cook in batches.
Q: What’s the best way to clean mussels? A: Scrub the shells and remove the beard (that stringy bit). Discard any that don’t close when tapped.
Q: Can I make these without butter? A: You could use olive oil, but honestly, the butter is what makes these special. Live a little.
Q: How do I know when the shrimp are done? A: They’ll be pink and opaque, and they’ll curl into a C shape. If they’re in a tight O shape, they’re overdone.
Print
Grilled Seafood Boil Skewers That’ll Make Your Neighbors Jealous
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
You know that amazing seafood boil you’ve been craving but didn’t want to deal with the giant pot, newspaper table setup, and the inevitable cleanup disaster? Meet your new obsession: Grilled Seafood Boil Skewers. We’re talking juicy shrimp, sweet corn, spicy sausage, and baby potatoes all threaded onto skewers and grilled to perfection with that classic Old Bay seasoning that makes everything taste like summer vacation. It’s all the flavors of a traditional seafood boil but way easier to eat and infinitely more Instagram-worthy. My brother-in-law, who usually just grills burgers, saw these and said, “How did you make corn look that good?” Magic, my friend. Pure grilling magic.
Ingredients
For the Seafood Squad:
- 1 1/2 lbs large shrimp, peeled and deveined (leave tails on for looks)
- 1 lb andouille sausage, sliced into 1-inch rounds
- 1 lb baby potatoes, halved
- 4 ears corn on the cob, cut into 2-inch rounds
- 1 lb mussels, cleaned and debearded (optional but so good)
For the Butter That Changes Everything:
- 1/2 cup butter, melted
- 4 cloves garlic, minced
- 2 tbsp Old Bay seasoning (this is non-negotiable)
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to your heat tolerance)
- Salt and pepper to taste
For the Finishing Touch:
- 2 lemons, cut into wedges
- 1/4 cup fresh parsley, chopped
- Extra Old Bay for sprinkling
- Hot sauce for the brave souls
You’ll Also Need:
- 8–10 metal skewers (or wooden ones soaked for 30 minutes)
- Aluminum foil
- A grill and the confidence to use it
Instructions
Fire up your grill to medium-high heat. While it’s heating up, get your mise en place together because once you start grilling, things move fast.
Here’s the trick nobody tells you: those baby potatoes need a head start. Wrap the halved potatoes in foil with a splash of water and a pinch of salt. Toss them on the grill for 10-12 minutes to get them partially cooked. They should be tender but not falling apart.
Mix together the melted butter, minced garlic, Old Bay, lemon juice, smoked paprika, cayenne, salt, and pepper. This is your liquid gold, and you’re going to use it liberally.
Now for the fun part. Thread your skewers alternating between shrimp, sausage, corn, and those pre-cooked potatoes. If you’re using mussels, add them too. Don’t overcrowd the skewers — everything needs room to cook evenly. Brush everything generously with your seasoned butter.
Place the skewers on the grill and cook for 3-4 minutes per side, brushing with more butter each time you flip. The shrimp should be pink and slightly charred, the sausage should have nice grill marks, and the corn should be golden and slightly caramelized. Total cooking time is about 8-10 minutes.
Remove from grill and immediately brush with any remaining butter mixture. Sprinkle with fresh parsley and extra Old Bay. Serve with lemon wedges and hot sauce on the side.
Notes
Serve these bad boys on a big platter with plenty of napkins because things are about to get messy in the best way. Add some crusty bread for soaking up all that butter, maybe a simple coleslaw, and definitely some cold beer or a crisp white wine. Paper plates are not only acceptable but encouraged — we’re going for that casual seafood shack vibe.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~35g
- Protein: ~32g