Ready in 20 minutes, this Cajun Shrimp and Sausage is the ultimate easy summer dinner recipe. It’s packed with flavor, has tons of protein, and takes only four simple ingredients!
I can’t tell you how many times I’ve made these easy, flavorful Shrimp and Sausage skewers. In the summer, I try to keep the ingredients on hand all the time. It’s one of those easy keto dinner recipes that makes my whole family happy.
We love low carb shrimp recipes like Easy Baked Shrimp and Keto Jambalaya. But both of those require turning on the oven and heating up the kitchen. Whereas this Cajun Shrimp and Sausage recipe can be tossed on the grill and ready in minutes!
A must make summer recipe
When the warm weather rolls around, our grill gets an almost daily workout. It makes cooking fast and easy, and the flavor can’t be beat.
And this recipe really takes only 4 ingredients and 20 minutes of your time. Although if you are using bamboo skewers, remember to soak them for an hour or so first. Then all you need to do is thread the sausage and shrimp onto the skewers and brush with Cajun butter.
Shrimp cooks quickly, so as long as you use pre-cooked sausage, you only need to grill them for about 3 to 5 minutes per side. It’s great over salad or with Cilantro Lime Cauliflower Rice. And the leftovers are fab for lunches the next day.
This easy meal is also a low carb protein powerhouse, with 29g of protein and only 1.5g of carbs per serving.
Ingredients you need
- Shrimp: Try to get peeled and deveined shrimp so you don’t have to do all that work. I recommend large size shrimp, as they are perfect for curling around the sliced sausage.
- Sausage: We like to use Teton Waters Ranch smoked polish sausage for this. It’s grass-fed, humanely raised, and has clean ingredients. And we love it! But you can use any pre-cooked smoked sausage or andouille sausage.
- Butter: I like to use salted butter for flavor, but you can use unsalted. You can also use avocado oil if you prefer.
- Cajun seasoning: Slap Ya Mama is my go-to Cajun seasoning.
- Salt and pepper
Step-by-step directions
1. Prep the skewers: If using bamboo skewers, soak them in water for an hour so they don’t burn on the grill. You will need 6 skewers.
2. Prepare the butter mixture: In a small bowl, whisk together the butter and Cajun seasoning. Set aside.
3. Assemble the skewers: Cut each sausage into 9 slices so that you have 36 pieces. Thread one slice on each skewer, cut-side facing out. Thread a shrimp onto skewer so it curls around sausage. Repeat with 4 more sausage slices and 4 more shrimp per skewer. Cap each skewer with a final slice of sausage. Each skewer should have 6 slices of sausage and 5 shrimp.
4. Brush the skewers: Brush both sides of each skewer with the butter mixture.
5. Grill the skewers: Set the skewers over medium high heat and grill until the shrimp are pink and cooked through, 3 to 5 minutes per side. Season with additional salt and pepper to taste.
Tips for success
Shrimp cooks quickly so don’t overcook them. Once the shrimp turns pink and becomes a little charred, remove them from the grill.
Make sure you get pre-cooked sausage. Since the shrimp does cook so fast, you need the sausage to be cooked through. Fresh sausage will take too long and the shrimp will get overcooked.
Cajun seasoning tends to have a lot of salt. So don’t add any additional salt until you’ve tasted the results. You may also want to use unsalted butter, if you are particularly sensitive to salt.
Frequently asked questions
Don’t assume all sausage is low carb or keto-friendly, as many have added sugar. Stick with things like Italian sausage and kielbasa and always check your labels. I try to choose good grass-fed smoked sausage like Teton Waters Ranch. I also try to make sure that they have no more than 1 to 2 grams of carbs per serving.
Store the leftovers in an air tight container and refrigerate for up to 3 days. They make great lunches the next day. You can reheat gently in the microwave or a countertop oven.
This shrimp and sausage recipe has 1.5g of carbs per serving. It also has 29g of protein per serving so it’s a fantastic low carb high protein meal.
More delicious keto skewers
Easy Shrimp and Sausage Recipe
Equipment
- 6 metal skewers (or bamboo skewers)
Ingredients
- ¼ cup butter
- 1 tablespoon Cajun seasoning
- 12 ounces fully cooked smoked sausage
- 1 ½ lbs large raw shrimp peeled and deveined
- Salt and pepper to taste
Instructions
- If using bamboo skewers, soak them in water for an hour so they don't burn on the grill. You will need 6 skewers. Preheat grill to medium high.
- In a small bowl, whisk together the butter and Cajun seasoning. Set aside.
- Cut each sausage into 9 slices so that you have 36 pieces. Thread one slice on each skewer, cut-side facing out. Thread a shrimp onto skewer so it curls around sausage. Repeat with 4 more sausage slices and 4 more shrimp per skewer. Cap each skewer with a final slice of sausage. Each skewer should have 6 slices of sausage and 5 shrimp.
- Brush both sides of each skewer with the butter mixture. Grill over direct heat until the shrimp are pink and cooked through, 3 to 5 minutes per side. Season with additional salt and pepper to taste.
- Season with additional salt and pepper to taste.
Sandra says
Sensational! – Spicy Shrimp and Sausage Skewers. We had this for supper tonight. It was a BIG hit with my husband and me. So simple, so fast, so delicious! Thank you for another wonderful recipe!!
Heather says
I love al fresco sausage already so I’m sure this would be a huge hit in our home!
Peabody (Culinary Concoctions by Peabody) says
Oh that first photo is stunning! This looks super tasty, Al Fresco sausage is what we use at my house.
fabiola@notjustbaked says
Such an awesome and unique media trip experience! Genius. And this combo, one of my favorites to grill.
Donna Hup says
Those look delicious! I had such a great time on our glamping trip and getting to know you!
Carolyn says
You too, Donna!
Karen Jo says
I love Al Fresco sausage and always have it in the freezer to grab and use in soups, casseroles, or just for grilling and snaking. Most Definitely will be using this recipe this week. It’s always nice also when you share your culinary travels & retreats with us also Carolyn 🙂
RavieNomNoms says
These lool outrageously good!! I would eat 6 of those skewers and still go back for more!