Grilled Shrimp Sausage Kabobs with Apricot Glaze

These grilled shrimp sausage kabobs are quick and easy to prepare, and are made even better with a savory-sweet apricot glaze.

Grilled shrimp sausage kabobs are a favorite around here. I mean, who doesn't love eating food off a stick? I think it ignites some sort of ancestral instincts, though I will bet the cavemen and women steered clear of fruit glazes and marinades.

These kabobs combine tender, succulent shrimp with garlicky sausages, topped by a sweet and spicy glaze. Using precooked sausages (I used chicken sausage, flavored with tomatoes and garlic) allows all of the items on the skewers to cook at the same rate. The glaze is brushed on in the last 30 seconds to avoid burning.

How to make shrimp sausage kabobs

1. The glaze: In a small saucepan, stir together apricot jam, red wine vinegar and dried red chile flakes. Bring to a boil, then reduce heat and gently simmer until glaze thickens, about 10 minutes. Remove from heat, stir in chopped fresh mint and set aside.
2. Soak 8 wooden skewers in warm water for 30 minutes. Preheat grill to medium-high heat.
3. In a medium bowl, toss the shrimp with olive oil and kosher salt. Thread shrimp on skewer, alternating with sausage and onion pieces (about 3 shrimp, 3 pieces sausage and 2 pieces onion per skewer).
4. Place on grill and cook until shrimp is just cooked through, 1 to 2 minutes per side, brushing on half of glaze in last 30 seconds. Remove from grill, brush with remaining glaze and serve immediately.

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Grilled Shrimp Sausage Kabobs with Apricot Glaze

These grilled shrimp sausage kabobs are quick and easy to prepare, and are made even better with a savory-sweet apricot glaze.

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Course: Entrees

Cuisine: American

Keyword: Grilled Sausage, Grilled Shrimp, Kabob Recipes

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 Servings

Calories: 288kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

The glaze

• ½ cup apricot preserves
• ¼ cup red wine vinegar
• ¼ to ½ teaspoon crushed red pepper flakes depending on your heat preference
• 1 tablespoon thinly sliced fresh mint

The kabobs

• 1 pound large shrimp peeled, but tails left intact
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• 12 ounces pre-cooked chicken sausage such as sun-dried tomato flavor
• 1 large red onion cut into 24 3-layer sections

Instructions

The glaze

• In a small saucepan, stir together apricot jam, red wine vinegar and crushed red pepper flakes. Bring to a boil, then reduce heat and gently simmer until glaze thickens, about 10 minutes. Remove from heat, stir in chopped fresh mint and set aside.

The kabobs

• If using wooden skewers, soak 12 of them in warm water for 30 minutes. Alternatively, use metal skewers.
• Preheat to medium-high heat. Brush the grill with oil (I use avocado oil).
• In a medium bowl, toss the shrimp with olive oil and kosher salt. Thread shrimp on skewer, alternating with sausage and onion pieces (about 3 shrimp, 3 pieces sausage and 2 pieces onion per skewer).
• Place the kabobs on the grill and cook until shrimp is just cooked through, 1 to 2 minutes per side, brushing on half of the glaze in last 30 seconds.
• Remove the kabobs from the grill, brush with the remaining glaze and serve immediately.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 3skewers | Calories: 288kcal | Carbohydrates: 26g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 1032mg | Fiber: 1g | Sugar: 15g

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