Cajun Shrimp and Andouille Skewers are super easy to throw together and loaded with flavor. Jumbo shrimp and andouille sausage are tossed with olive oil, lemon juice and homemade cajun seasoning blend, threaded onto skewers and grilled! Serves 4.

Grilled Cajun Shrimp and Andouille Skewers on white plate with lemon wedges.

Shrimp + andouille sausage + cajun spice = what is quite possibly my favorite combination.

Since I made jambalaya back in the spring, I can’t get the spicy combination of shrimp, andouille and cajun spices out of my head. There’s something about the spicy combination that has me salivating just thinking about it.

With that being said, it’s summer and prime grilling season so why not throw them together and onto the grill? 

Cajun Shrimp and Andouille Skewers ingredients

To Make These Cajun Shrimp and Andouille Skewers You Will Need:

  • peeled and deveined jumbo shrimp 16/20 (tails on or off)
  • andouille sausage – we like (aidells) chicken andouille
  • olive oil
  • fresh lemon juice
  • cajun seasoning
  • kosher salt
  • black pepper

jumbo shrimp and sliced chicken andouille in glass bowl

In a large mixing bowl, add the andouille and shrimp.

shrimp, andouille, olive oil and homemade cajun spice in a bowl

Add 1-1/2 tablespoons cajun seasoning, a generous pinch of kosher salt and freshly ground black pepper.

squeeze in lemon juice

Measure and add 1 tablespoon olive oil and the juice of 1/2 a lemon.

ingredients tossed together

Toss well to combine.

shrimp and andouille on metal skewers

Work quickly, skewering the shrimp and sausage. If you let the shrimp sit too long in the lemon juice, the acidity of the lemon juice with “cook” the shrimp.

I wrap the shrimp around the sausage before sticking a skewer through both. In doing so, this ensures that everyone will get 4 shrimp and sausages per skewer. 

grilling the skewers\

Grill your grates with olive oil prior to preheating to 400°. Once preheated, place the skewers on the grates, close the lid and cook for 3 minutes.

grilled skewers

Use tongs to turn the skewers and repeat for 3 more minutes.

Cajun Shrimp and Andouille Skewers off of the grill and in metal pan

Remove the shrimp from grill and serve.

Grilled Cajun Shrimp and Andouille Skewers on white plate sprinkled with minced parsley.

Serve with a sprinkle of minced fresh parsley for a burst of freshness and color.

close up of Grilled Cajun Shrimp and Andouille Skewers.

Perfectly spicy and so flavorful. I love how easy this is to throw together and that they take little to no time on the grill.

These are great as is with a few dashes of hot sauce. However, I have served them with rice and grilled corn on the cob. And I’ve also whipped them into a cajun shrimp and andouille pasta. So many options!

Grilled Cajun Shrimp and Andouille Skewers on white plate with hot sauce.

Enjoy! And if you give this Cajun Shrimp and Andouille Skewers recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cajun Shrimp and Andouille Skewers off of the skewer and on white plate.

Cajun Shrimp and Andouille Skewers
Yield: 4 servings

Cajun Shrimp and Andouille Skewers

Cajun Shrimp and Andouille Skewers are super easy to throw together and loaded with flavor. Jumbo shrimp and andouille sausage are tossed with olive oil, lemon juice and homemade cajun seasoning blend, threaded onto skewers and grilled!

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes

Ingredients

  • 2 pounds [16/20] peeled and deveined shrimp (tail on or off)
  • 12 ounces chicken andouille sausage, sliced into 40 slices
  • 1-1/2 tablespoons cajun seasoning
  • 1/2 teaspoon kosher salt, more or less to taste
  • freshly ground black pepper
  • 1 tablespoon extra light olive oil
  • juice of 1/2 a lemon
  • metal skewers

Instructions

  1. In a large bowl add shrimp, sliced andouille, cajun seasoning, a generous pinch of kosher salt and freshly ground black pepper, olive oil and lemon juice.
  2. Toss to combine.
  3. Immediately thread the shrimp and sausage onto skewers by wrapping a shrimp around a slice of sausage before skewering. Repeat, 4 per skewer.
  4. Brush grill grates with olive oil before preheating to 400°.
  5. Once preheated, place the skewers onto the hot grates. Close the lid and grill for 3 minutes. Turn and repeat, grilling for 3 more minutes or until fully cooked.
  6. Serve with a sprinkle of finely minced fresh parsley and hot sauce for extra heat.

Nutrition Information:

Yield:

4

Serving Size:

2 skewers

Amount Per Serving: Calories: 581Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 569mgSodium: 4275mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 75g

These calculations are based by using chicken andouille sausage and a homemade salt-free cajun seasoning. All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.