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Shrimp Boil Kabobs with Old Bay Aioli

These Shrimp Boil Kabobs are summer on a stick! Drizzled with a creamy Old Bay aioli, these delicious grilled seafood boil kabobs are perfect for a backyard gathering.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Servings: 12 kabobs
Author: The Kitchen Prep

Ingredients

  • 1 tablespoon salt
  • 6 small red potatoes scrubbed & halved
  • 2 ears of Dandy® Sweet Corn cut into 6 pieces
  • 12 pieces of cooked jumbo shrimp peeled & de-veined
  • 2 links of cooked Andouille-style sausage {regular chicken sausage or vegan}

For Old Bay Aioli, cut into pieces each

  • cup mayonnaise {I used olive oil based}
  • ½ teaspoon Old Bay Seasoning {or your favorite seafood seasoning}
  • 2-3 drops hot sauce
  • Juice from ½ a lemon

Instructions

  • Bring a large pot of a water to a boil over high heat. Add salt and potatoes. Reduce heat to medium-high and cook potatoes for about 10 minutes.
  • Add corn and cook for another 7-8 minutes or until the potatoes are fork tender, but not falling apart. Drain and set aside.
  • While the corn and potatoes cool, make the Old Bay Aioli by whisking together all the ingredients in a small dish. Keep refrigerated until ready to use.
  • Once the corn and potatoes are cool enough to handle, carefully skewer one piece of corn onto a wooden skewer, followed by a potato half, a piece of shrimp and piece of sausage. Refrigerate skewers until ready to grill.
  • To Grill: Spray each skewer lightly with olive oil and place on a hot grill or grill pan for about 2 minutes per side, just long enough to give them grill marks and a smoky flavor.
  • Serve with Old Bay Aioli on the side, or drizzle directly on top of each skewer.