Easy Grilling Guide: Cajun Shrimp and Sausage Skewers

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  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 tablespoon chopped fresh chives


1/4 cup mayonnaise
1 tablespoon Sriracha, or more, to taste*
1 tablespoon sweetened condensed milk


  • To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
  • In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
  • Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
  • Heat a grill pan over medium high heat. Add shrimp in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
  • Serve immediately with Sriracha cream sauce, garnished with chives, if desired.

What to Drink with It?

  • Riesling: Villa Wolf Dry Riesling $11.99
  • Sparkling: Clos Amador Cava Reserva $11.99
  • Portuguese White Wine: Foral de Melgaco Alvarino $14.99
  • Beer: Mast Landing Tell Tale Pale Ale 16oz. $14.79/4pk


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