These Tri-Tip and Shrimp Boil Skewers are a delicious and flavourful combination of succulent shrimp, tender tri-tip, and a medley of baby potatoes and corn.
This is a creation of the amazing Paula from Queen of the Grill. With her expertise and passion for grilling, Paula has crafted a summer masterpiece that combines succulent shrimp, tender tri-tip, and an array of delicious ingredients. Her culinary prowess shines through in this recipe, making it a must-try for all barbecue enthusiasts looking to elevate their summer cooking game.
The tri-tip roast or steak at Halenda’s Fine Foods is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. Not only does it have a great flavour, but also tends to be lower in fat than most other cuts, so it’s a good lean cut.
Stop by one of our Halenda’s Meats locations to pick one up today!
How To Prepare The Tri-Tip and Shrimp Boil Skewers
The recipe starts by preparing the vegetables on the grill, giving them a smoky and slightly charred taste. Baby potatoes and shucked corn are tossed in oil and cooked until parboiled and just fork tender, infusing them with a delightful texture and flavour. The addition of minced garlic, Old Bay seasoning, Creole seasoning, and Cajun seasoning provides a zesty and aromatic punch to the dish, complementing the natural sweetness of the vegetables.
Once the vegetables are ready, the shrimp, tri-tip, corn, and potatoes are carefully threaded onto skewers, creating a visually appealing presentation. These skewers are then grilled to perfection, with the corn becoming tender and the shrimp turning opaque and reaching an internal temperature of 165°F, ensuring both taste and food safety. While the skewers cook, a delightful garlic butter sauce is prepared by combining melted butter, minced garlic, fresh parsley, lemon juice, and a touch of black pepper. This buttery mixture adds richness and a burst of flavour to the skewers, enhancing the overall taste and juiciness of the meat and vegetables. Basted on both sides, these Tri-Tip and Shrimp Boil Skewers are now ready to be served, offering a delectable and satisfying meal that combines the best of seafood and meat in every bite.
This recipe is ideal for summer due to its vibrant flavors and fresh ingredients. The combination of grilled shrimp, tender tri-tip, and seasonal vegetables brings a burst of summertime goodness to every bite. Whether enjoyed at a backyard barbecue or a sunny picnic, these Tri-Tip and Shrimp Boil Skewers embody the essence of the season and are guaranteed to be a crowd-pleasing delight during those warm summer months.
Tri-Tip and Shrimp Boil Skewers
- Halenda’s Meats tri-tip, cut into 1-inch thick cubes
- 1 lb Jumbo shrimp, tail-on, thawed
- 24 Baby potatoes
- 3 Cobs Shucked corn, cut into 4 pieces
- Vegetable oil, as needed
- 1 Tbsp Minced garlic
- 1 Tbsp Old Bay seasoning
- 1.5 Tsp Tony Chachere’s Original Creole seasoning
- 1.5 Tsp Slap Ya Mama Cajun seasoning
- 1/4 Cup Unsalted butter, melted
- 2 Cloves Garlic, minced
- 1 Tbsp Fresh parsley, chopped
- 1 Tbsp Lemon juice
- Black pepper, to taste
- Preheat your grill to 400 F.
- Toss the baby potatoes in oil and place them on a lined baking sheet. Place the sheet on the grill and cook the potatoes until parboiled and just fork tender, about 20 minutes. Add the corn in the last 10 minutes.
- In a large bowl, combine the potatoes, corn, shrimp, tri-tip, vegetable oil, garlic, Old Bay seasoning, Creole seasoning, and Cajun seasoning.
- Thread the shrimp, tri-tip, corn, and potatoes onto about 12 skewers.
- Grill the skewers for 5-8 minutes per side until the corn is tender and the shrimp are opaque and reach and internal temperature of 165 F.
- Meanwhile, in a small bowl combine the melted butter, garlic, parsley, lemon juice, and black pepper.
- Baste both sides of the skewers with the garlic butter and serve.