Sausage Shrimp Kabobs Recipe
Sausage Shrimp Kabobs Recipe photo by Taste of Home

Sausage Shrimp Kabobs Recipe

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4.5 7 4
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We love these full-flavored kabobs and fix them often, even in winter. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage, bacon, shrimp, vegetables and pineapple. —Gloria Warczak, Cedarburg, Wisconsin
TOTAL TIME: Prep: 25 min. Grill: 20 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Grill: 20 min.
MAKES: 4 servings


  • 1 can (8 ounces) pineapple chunks
  • 4 bacon strips
  • 8 large fresh mushrooms
  • 8 uncooked large shrimp, peeled and deveined
  • 8 large cherry tomatoes
  • 8 ounces smoked sausage, cut into 1/2-inch slices
  • 1 large sweet onion, cut into 8 wedges
  • 1 large green pepper, cut into 1-inch pieces
  • 1/2 cup barbecue sauce
  • 1/3 cup corn syrup
  • 1/4 cup ketchup
  • 3 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1/2 teaspoon maple flavoring
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon dried coriander

Nutritional Facts

1 serving (1 each) equals 447 calories, 20 g fat (8 g saturated fat), 97 mg cholesterol, 1967 mg sodium, 49 g carbohydrate, 3 g fiber, 21 g protein.


  1. Drain pineapple, reserving juice. Cut bacon strips in half; wrap each around a mushroom. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper.
  2. In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice. Set aside 2/3 cup for serving.
  3. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce. Yield: 4 servings.
Originally published as Sausage Shrimp Kabobs in Quick Cooking March/April 2002, p10

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 8, 2010

"Made this recipe on Saturday and loved it. I will absolutely make it again. I used all shrimp and no sausage. Next time I will skip the bacon. Even though I cooked it partially in the microwave before wrapping the mushrooms, it still did not get done, AND it caused the grill to flare up, scorching some of the veggies. I have already shared the recipe with coworkers."

Reviewed Jul. 4, 2010

"I had high hopes for these kabobs, setting aside the sodium issues, blah blah blah. We all know how to read nutrition information and I really dislike the "police" telling us what we can already read and understand for ourselves.

Anyway. These were ... okay. I followed the recipe almost exactly except for subbing maple syrup for the corn syrup and maple flavoring. I didn't want to buy a bottle of corn syrup just for this one recipe, and a substitution website said you can sub golden syrup or honey in equal proportion to the corn syrup, so I did that.
The biggest problem we had was that the bacon was not cooking as fast as the shrimp. In order to make sure the bacon was not raw, the shrimpgot overdone. And the smokiness of the sausage was overpowering."

Reviewed Jul. 1, 2010

"I'd eliminate the corn syrup, maple flavoring, and ketchup. It is overkill. I'd like it a lot better with soy sauce, pineapple (unsweetened) juice from the can, garlic,. The bacon is ok for a sometimes use."

Reviewed Jun. 30, 2010

"the smokes sausage is the high salt and high calorie content in this reipe change it up use lower sodium sausage and your home made barbeque sauce. that way you control the salt and calories. but overall this recipe is all that"

Reviewed Jun. 30, 2010

"Can't believe you're worried about that little bit of calories compared to the very high sodium and carb content!"

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