Grilled Shrimp, Corn And Sausage



15 min


30 min



Grilled Shrimp, Corn And Sausage

(Photo: Carmen Cheung; Produced by: Stephanie Han Kim; Food styling: Eshun Mott; Prop styling: Madeleine Johari)

Day three of our five easy weeknight meals made in 40 minutes or less! Add some summer fun to your Wednesday dinner with delicious surf and turf.


  • 680 g mini yellow potatoes
  • 3 corn cobs , husks removed
  • 1/4 cup unsalted butter , melted
  • 2 tsp celery salt
  • 1 tsp smoked paprika
  • 1/2 tsp pepper
  • 1/4 tsp allspice
  • 1/8 tsp cayenne pepper
  • 1 kg frozen large shrimp in the shell , thawed
  • 250 g kielbasa sausage , cut into 1-in. pieces
  • 2 tbsp finely chopped parsley


  1. Bring a large pot of water to a boil. Add potatoes and cook until fork-tender, 5 to 7 min. Add corn during the last 3 min of cooking. Drain very well and transfer to a baking sheet.
  2. Preheat barbecue to medium-high. Stir butter with celery salt, paprika, pepper, allspice and cayenne in a small bowl. Add shrimp and sausage to baking sheet. Brush with seasoned butter.
  3. Oil grill. Barbecue corn, potatoes, shrimp and sausages until grill marks form and shrimp turn pink, 2 to 3 min per side. Transfer to a platter. Cut each corn cob into 4 pieces. Sprinkle with parsley.