Recipe courtesy of Kardea Brown

Lowcountry Okra and Shrimp Kebabs

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 pound large tail-on shrimp, peeled and deveined

8 ounces andouille or smoked sausage, sliced into 1/2-inch rounds 

One 10-ounce container cherry tomatoes 

1 cup fresh okra, halved lengthwise 

1 stick (8 tablespoons) unsalted butter

2 teaspoons garlic powder 

2 teaspoons seafood seasoning, such as Old Bay 

Pinch kosher salt 

Pinch freshly ground black pepper 

Juice of 1 lemon plus lemon wedges, for serving

Nonstick cooking spray, for the grill grates


Special equipment:
4 skewers, soaked in water 30 minutes if wood or bamboo
  1. Preheat a grill for direct cooking over medium-high heat.
  2. Thread the shrimp, sausage, tomatoes and okra onto 4 skewers. Set aside in the refrigerator while the grill gets hot.
  3. Melt the butter in a small saucepan on medium-low heat on the stovetop, then add the garlic powder, seafood seasoning, salt, pepper and lemon juice.
  4. Spray the grill grates with cooking spray. Place the skewers on the grill, then brush with the butter mixture and cook, turning once and brushing again, for 5 to 6 minutes total. Remove from the grill and serve immediately with lemon wedges.