All the components of a shrimp boil—shrimp, corn, andouille, and potatoes—come together on a single stick.
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- 2 teaspoons paprika
- 2 teaspoon Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
- 1 pound small new potatoes
- 3 small ears of corn
- 3/4 pound andouille, cut into 1-inch rounds
- 1 pound large shrimp, peeled and deveined
- 1/4 cup unsalted butter, melted
- Lemon wedges, for serving
- Bamboo skewers, soaked in water for 30 minutes prior to use
- Type of fire: Direct
- Grill heat: medium-high
In a small bowl, mix together paprika, salt, garlic powder, onion powder, thyme, black pepper, oregano,cumin, white pepper, and cayenne pepper. Set aside.
Place potatoes and corn in a large pot and cover completely with water. Bring to a boil over high heat. Reduce heat to a bare simmer and cook until potatoes can be pierced with a paring knife with little resistance, about 12 minutes. Drain and rinse under cold water. Halve potatoes. Cut corn into 1 1/2-inch rounds.
Alternately thread potatoes, corn, andouille, and shrimp onto skewers. Sprinkle with seasoning all over.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush skewers with butter. Grill skewers over direct heat until shrimp are opaque and cooked through and corn begins to char, about 4 minutes per side. Remove to platter; serve immediately with lemon wedges.