How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette?

You need 12 ingredients. The key ingredients include: 2 pounds shrimp, shelled and deveined, 1 pound andouille sausage, 1 large red pepper, cut into large dice, Skewers, and more.

How do I store leftover Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Shrimp and Andouille Salad with Sugarcane V

Name: Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds shrimp, shelled and deveined; 1 pound andouille sausage; 1 large red pepper, cut into large dice; Skewers; Olive oil; Creole seasoning; Mixed greens; 1/2 cup cane vinegar; 1/2 cup cane syrup; 1/3 cup Creole mustard; 1 teaspoon garlic; 1 cup olive oil

Fresh, crisp and full of flavor — this Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette is a must-try. Made with shrimp, sausage, red peppe…

This Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette relies on simple, everyday ingredients such as shrimp, shelled and deveined, andouille sausage, skewers and olive oil. It comes together quickly and makes 4 servings, at about 783 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions