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Low Country Shrimp Kebabs
Kardea Brown
Tyler Essary/TODAY
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(8 rated)

I love this recipe because it's essentially having the best of summer on a stick. They're super fun to serve at a party and/or barbecue because they're quick cooking and easy to eat.

Technique tip: Shrimp doesn't take long to cook. Once they've turned pink and become firm on both sides, they're done! Depending on the size of your shrimp, 3-4 minutes tops.


    • 1 pound baby red potatoes, cut in half lengthwise
    • Sea salt
    • 2 tablespoons seafood seasoning
    • 4 ears corn, shucked, cut into 1-inch rounds
    • 8 tablespoons (1 stick) butter
    • 4 cloves garlic, finely chopped
    • 1/3 cup lemon juice
    • Nonstick cooking spray
    • 14 ounces fully cooked andouille sausage, cut into 1-inch thick rounds
    • 18 large shrimp, peeled, deveined and tail-on
    • 1/2 cup finely chopped parsley, for garnish
    • 6 metal skewers


1. Add potatoes to a large saucepan and enough water to cover. Add a few pinches of salt and seafood seasoning. Bring to a boil, cook until the potatoes are slightly tender, for about 8 minutes. Add the slices of corn to boiling potatoes during the last 5 minutes. Drain and set aside.

2. Melt the butter in a small skillet over medium heat. Add the garlic and sauté. Stir in lemon juice. Remove from the heat and reserve half for dressing the skewers after they are cooked and the other half for coating skewers on the grill.

3. Spray a grill pan with nonstick spray and heat to medium-high heat.

4. Divide and thread the sausage, potatoes, corn and shrimp onto long metal skewers. Set on a baking sheet. Brush the butter sauce glaze on the skewers, and then place in the preheated grill pan. Cook, brushing and turning occasionally, until shrimp turns pink, about 5-6 minutes.

5. Top the cooked skewers with parsley, add lemon wedges to platter and serve with reserved butter sauce.

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