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Spicy Shrimp, Sausage and Polenta Skewer

Spicy Shrimp, Sausage and Polenta Skewer

A Gluten-Free Skewer that makes a full meal.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Fish & Seafood
Cuisine American
Servings 4 servings


  • For the Skewer
  • 2 spicy sausages Andouille, kielbasa, etc.
  • 1 pound raw shrimp shelled and deveined
  • 1 tube precooked polenta
  • 1 red bell pepper
  • 1 white onion
  • For the Marinade
  • ½ cup avocado oil or other high heat oil
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • Salt to taste


  • Cut the sausage, polenta, bell pepper, and onion into roughly 16 pieces (2 for each skewer), leaving the shrimp whole. Assemble the skewers in any order you prefer, alternating the ingredients so you have an even number on each skewer. 
  • Whisk the marinade ingredients in a small bowl; brush onto the skewers, focusing on the shrimp and polenta pieces. Salt according to taste.
  • Grill, over low heat, 8-10 minutes per side until nicely charred in places, and the shrimp is cooked through. Serve hot.
Keyword gluten-free kebob, kebob, shrimp kebob
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