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Close up of Grilled Seafood Skewers showing distinct grill marks on pink-orange shrimp and crispy sausage rounds.

Grilled Seafood Skewers with Smoked Sausage and Charred Peppers

These Grilled Seafood Skewers feature jumbo shrimp, savory smoked sausage, and a vibrant trio of charred bell peppers, all finished with a glistening garlic-herb oil glaze for the ultimate summer BBQ meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb (450g) Jumbo Shrimp 16/20 count, peeled/deveined, tails on
  • 12 oz (340g) Smoked Sausage Sliced into 1/2-inch rounds
  • 3 whole Bell Peppers One each: red, green, and orange, cut into 1-inch squares
  • 1 large Red Onion Cut into thick wedges
  • 1/2 cup (120ml) Extra Virgin Olive Oil
  • 1 tsp (2g) Garlic Powder
  • 1 tbsp (4g) Dried Herb Flakes Parsley or Oregano

Equipment

  • 1 Grill Gas or Charcoal
  • 8 Skewers Metal or soaked Bamboo
  • 1 Basting Brush Silicone preferred

Method
 

Preparation
  1. Pat the shrimp completely dry with paper towels to ensure a high-quality sear and dark grill marks.
  2. Thread shrimp, sausage, and peppers onto skewers in an alternating pattern, ensuring a slight gap between pieces for air circulation.
Grilling
  1. Place skewers on a preheated 400°F (200°C) grill. Cook for 3-4 minutes until shrimp begins to turn pink-orange.
  2. Flip the skewers, brush liberally with the herb oil glaze, and cook for another 3 minutes until sausage edges are crispy and browned.

Notes

Soak bamboo skewers for 30 minutes before use to prevent burning.
Do not overcook the shrimp; they are done as soon as they become opaque and firm.