Sweet and Spicy Shrimp & Sausage Skewers

These Sweet and Spicy Shrimp Skewers (mini skewers) are the perfect appetizer and they seem fancy, yet in reality they are so simple!

This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

Creating these Sweet and Spicy Shrimp and Sausage Skewers

Summer hasn’t come to an end yet! There is still plenty of sunshine and warm weather for BBQs and parties. And you never want to show up empty handed to a party, right? Enter: shrimp and sausage skewers.

I picked up all of my Ingredients from Sprouts and these guys were a hit. They are fun because they are individual mini skewers and they use the new hatch sausage from Sprouts so they have some heat to them as well.

Hatch chiles are a super versatile ingredient.

I love the versatility of Hatch chilies since you can use them in basically any dish, they are great for soups, sauces and to flavor up meat like in this sausage. Sprouts even has a Hatch mac and cheese I am excited to try!

Now, if you are a spicy food lover like myself you will be a fan of Hatch chilies. However, Hatch chilies do come in a range of heat level from mild and smokey to extra hot! There is something for everybody to enjoy.

Hatch Chiles come in a number of varieties.

While green and red Hatch chiles are really just the same pepper picked at different times, they do offer different flavors. Food and Wine magazine says, “When picked early and then roasted, Hatch green chiles have a very smoky, upfront flavor.

Then as the chiles mature and turn red, they develop a slightly sweeter flavor profile and a more earthy underlying taste.”

Sausage and Shrimp Skewer Ingredients

• Shrimp, tail-on, peeled and deveined, thawed (16-20 per lb.)
• Hatch Chili Chicken Sausage
• Garlic
• Salt
• Cayenne
• Paprika
• Olive Oil
• Lemon Juice
• Apricot Preserves
• Sweet Chili Sauce

How to Make Sausage and Shrimp Skewers

• First, bring a large pot of water to boil and boil the sausage for 3-4 minutes. I like to do this step so the sausage firms up just a bit prior to cooking.
• Then, cook the sausage on a frying pan with 1 Tbsp. olive oil. On medium heat. Leave the sausage whole. Flip occasionally. Once the sausage gets a nice browned color on the exterior, slice the
  sausage carefully.
• To get the sausage crispy, place back in the pan and cook for 1-2 minutes on each side. Watch carefully so they don’t burn. Set aside on a plate.
• Place the thawed shrimp in a large bowl and mix with all of the seasonings. Cook in a single layer on another frying pan (or clean the one you previously used) over medium heat until cooked, about 3 minutes on each side. You will know when they are cooked when the shrimp are opaque.
• Whisk together the 3 ingredients for the sauce in a small bowl.
• Skewer a shrimp and sausage together – tuck the sausage slices in the “C” curve of the shrimp and then thread them on a toothpick or small skewers and repeat until finished. Dunk in the sauce and enjoy!

Can I use another type of meat?

• Sausage works the best, and Sprouts has quality sausage!

Tip for making Sausage and Shrimp appetizer:

• Use the small toothpicks to make this bite size friendly.
• Cook up the sausage in advance for easy prep!
• Marinate the shrimp for 1 hour if you have time for a flavor bonus.
• Play around with different dipping sauces: bbq sauce, cocktail sauce, honey dijon, creamy horseradish or a spicy ketchup!

More sausage and shrimp recipes:

• Sausage, Peppers, Rice Skillet
• Shrimp Scampi Alfredo
• Thai Peanut Sauce Noodles with Shrimp

Sweet & Spicy Shrimp & Sausage

Sweet & Spicy Shrimp & Sausage Skewers are made with Hatch Green Chili chicken sausage and a jumbo shrimp, paired perfectly with a sweet chili dipping sauce.

5 from 5 votes

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

Servings: 12 people

Author: Tawnie Graham of Kroll’s Korner

Ingredients

• 1 lb. shrimp, tail-on, peeled and deveined, thawed (16-20 per lb.)1 lb. shrimp, tail-on, peeled and deveined, thawed (16-20 per lb.)
• 6 (links) Hatch Chili Chicken Sausage*6 (links) Hatch Chili Chicken Sausage*

Seasoning for the shrimp

• 2 cloves garlic2 cloves garlic
• 1 tsp. salt1 tsp. salt
• 1 1/2 tsp. cayenne1 1/2 tsp. cayenne
• 1 1/2 tsp. paprika1 1/2 tsp. paprika
• 2 Tbsp. Olive oil2 Tbsp. Olive oil
• 2 Tbsp. fresh lemon juice2 Tbsp. fresh lemon juice

Dipping sauce:

• 1/4 cup apricot preserves1/4 cup apricot preserves
• 1/4 cup sweet chili sauce1/4 cup sweet chili sauce
• 2 Tbsp. fresh lemon juice2 Tbsp. fresh lemon juice

Instructions

• First, bring a large pot of water to boil and boil the sausage for 3-4 minutes. I like to do this step so the sausage firms up just a bit prior to cooking.
• Then, cook the sausage on a frying pan with 1 Tbsp. olive oil. On medium heat. Leave the sausage whole. Flip occasionally.
• Once the sausage gets a nice browned color on the exterior, slice the sausage carefully. To get the sausage crispy, place back in the pan and cook for 1-2 minutes on each side. Watch carefully so they don’t burn. Set aside on a plate.
• Place the thawed shrimp in a large bowl and mix with all of the seasonings. Cook in a single layer on another frying pan (or clean the one you previously used) over medium heat until cooked, about 3 minutes on each side. You will know when they are cooked when the shrimp are opaque.
• Whisk together the 3 ingredients for the sauce in a small bowl.Skewer a shrimp and sausage together – tuck the sausage slices in the "C" curve of the shrimp and then thread them on a toothpick or small skewers and repeat until finished. Dunk in the sauce and enjoy!

Notes

You can also use a pre-packaged shrimp, typically 12 oz. package with 4 links. 

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

PIN THESE SAUSAGE AND SHRIMP SKEWERS FOR LATER