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

Scale

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

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.

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