Cajun/Creole · Cajun · main

Grilled Shrimp and Andouille Skewers

Name: Grilled Shrimp and Andouille Skewers
Prep time: 7 min
Total time: 22 min
Cuisine: Cajun/Creole · Cajun
Ingredients: shrimp — 680 g; andouille sausage — 340 g; red bell pepper — 100 g; yellow onion — 110 g; unsalted butter — 54 g; garlic — 9 g; creole seasoning — 30 g; lemon juice — 15 g; salt — 5 g; lemon — 65 g

Grilled Shrimp and Andouille Skewers reads umami 7.0, citrus 6.4 and sourness 5.9 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.7 / 10
Sweet & Fruity — 5.4 / 10
Sour & Bright — 8.1 / 10
Bitter & Earthy — 4.7 / 10
Rich & Fat — 5.5 / 10
Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 7.0 · Citrus 6.4 · Sourness 5.9 · Richness 5.4 · Salinity 4.6 · Fruity 4.5 · Smoke 4.3 · Allium 4.3 · Marine & Briny 3.2 · Sweetness 3.1 · Warm Spice 2.6 · Herbaceous 2.3 · Heat 1.9 · Bitterness 1.3 · Floral 1.2 · Earthy 1.1

What's in it (10)

shrimp — 680 g
andouille sausage — 340 g
red bell pepper — 100 g
yellow onion — 110 g
unsalted butter — 54 g
garlic — 9 g
creole seasoning — 30 g
lemon juice — 15 g
salt — 5 g
lemon — 65 g

Time & effort: about 22 min (7 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 126.8 kcal, 10.9 g protein, 10.7 g fat, 4 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Preheat a gas or charcoal grill to medium-high, about 450°F, and oil the grates well; if using wooden skewers, soak them in water for 20 minutes so they don't scorch.
Pat the shrimp dry with paper towels and place them in a large bowl.
In a small bowl, whisk together the melted butter, garlic, Cajun seasoning, lemon juice, and salt; divide the mixture roughly in half.
Pour half the butter mixture over the shrimp and toss to coat; let marinate at room temperature for 15 minutes while you prep the sausage and vegetables. Reserve the remaining butter mixture for basting.
Thread the shrimp, andouille rounds, bell pepper, and onion onto the skewers, alternating pieces so each skewer has a mix of everything; curl each shrimp into a loose C-shape and pierce it through both the thick end and the tail end so it won't spin as it cooks.
Lay the skewers on the hot grates and grill undisturbed until the shrimp turn opaque and pick up light grill marks on the first side, 2-3 minutes.
Flip the skewers and brush generously with the reserved butter mixture; grill until the shrimp are fully opaque and firm and the andouille is lightly charred at the edges, 2-3 minutes more (shrimp should reach 145°F internally).
Transfer the skewers to a platter, squeeze a little fresh lemon over the top, and serve immediately with the lemon wedges alongside.

Dishes with a similar flavor shape

Shrimp and Grits with Andouille Sausage — Southern
Cajun Blackened Grilled Shrimp Skewers — Cajun/Creole · Cajun
Cajun Shrimp and Sausage Skillet — Cajun/Creole · Cajun
Skillet Cajun Shrimp and Sausage — Cajun/Creole · Cajun
Cedar-Plank Style Salmon with Brown Sugar Rub — American

Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.