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If you’re looking for a dinner that tastes like peak summer, these Lemon Tarragon Butter Grilled Shrimp Skewers are it. Served with a vibrant summer couscous salad, it’s a fresh, elegant meal perfect for summer nights.
Table of Contents
Why You’ll Love these Grilled Shrimp Skewers
- Fresh, vibrant flavors. Juicy shrimp are brushed with garlicky herb butter, grilled until lightly charred, and paired with a colorful couscous salad. Every bite is fresh, rich, and so flavorful.
- Perfect for grilling season. The skewers cook in just a few minutes on the grill, making them as easy yet impressive dinner for weeknights or backyard entertaining.
- A complete meal in one. This recipe delivers protein, fresh veggies, and whole grains for a satisfying meal that doesn’t need much embellishment.
- Easy to customize. Swap in your favorite seasonal vegetables, adjust the herbs to your taste, or use a different grain to fit your dietary needs.
Just like my Greek Shrimp Skewers, this recipe proves there is more to summer grilling than just burgers, hot dogs, and BBQ chicken.
It’s become one of my favorite ways to take advantage of summer produce while keeping dinner simple and fresh.
Whether you’re hosting friends on the patio or simply looking for a fresh twist on grilled shrimp, this recipe will surely earn a spot in your summer rotation.
Serve these grilled shrimp skewers with a chilled glass of white wine or sparkling water with lemon for an effortless meal that tastes as beautiful as it looks.
For more summer grilling staples, check out these Tofu and Peach Skewers and this lovely Peach and Burrata Salad next.
The Ingredients
- Shrimp: I suggest extra-large shrimp (21-25 count per pound). They’re large enough to stay juicy on the grill and won’t overcook as quickly as smaller shrimp.
- Butter: I suggest using salted butter, which creates a rich coating for the shrimp.
- Garlic: Fresh garlic is key here for infusing the herb butter.
- Tarragon: With subtle notes of anise and sweetness, fresh tarragon complements the succulent shrimp beautifully.
- Lemons: You need whole lemons to thinly slice and skewer in between the shrimp. I also suggest adding some lemon juice to the dressing for extra brightness.
- Couscous: This recipe uses traditional (instant) couscous, which cooks in just a few minutes. It creates a light, fluffy base that absorbs the vinaigrette beautifully.
- Zucchini: Look for small to medium zucchini, which tend to have fewer seeds and a firmer texture.
- Corn: Fresh summer corn is ideal for the best flavor and texture! Sauté or grill the kernels until lightly charred.
- Sunflower seeds: Roasted sunflower seeds add just the right amount of crunch and richness to the salad.
- Champagne vinegar: Creates a light, delicate vinaigrette that complements the lemon butter without overpowering. Alternatively, you can use white wine vinegar.
- Shallot: Minced shallot adds an aromatic edge to the salad. I like to let it soften in the dressing for at least 10 to 15 minutes to soften its bite.
- Honey: To balance the dressing with sweetness and acidity.
- Herbs: You can add just about any herb you have on hand to the salad, though I love a mix of fresh parsley (or basil) and chives.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare vinaigrette by combining all dressing ingredients in a small bowl or glass jar; mix until emulsified. Let sit at room temperature for 10 to 15 minutes to soften shallots.
Step 2: Sauté veggies
Heat olive oil in a large skillet over medium. Add zucchini and cook until it starts to brown, about 5 minutes. Add corn and cook 5 minutes longer, until zucchini and corn are nicely caramelized. Transfer to a large mixing bowl.
Step 3: Boil couscous until light and fluffy. Add to the bowl with sautéed veggies, pour in dressing, and toss to combine.
Step 4: Add remaining salad ingredients and toss once more. Set aside.
Recipe Tip
Dress the couscous while it’s still warm so it better absorbs the vinaigrette. Then, you can mix in the fresh herbs and fruit (if using) after it slightly cools so they stay vibrant.
Step 5: Prepare tarragon butter by combining butter, tarragon, garlic, and Aleppo pepper flakes in a small bowl. Set aside 1 Tablespoon of butter mixture.
Step 6: Prepare skewers by threading shrimp and lemon slices onto skewers, alternating with 3 shrimp per skewer. Sprinkle with salt and black pepper.
Step 7: Grill skewers over medium-high heat for about 3 minutes per side, brushing each side generously with tarragon butter. (I like to also grill some lemon halves for serving, however totally optional!)
Step 8: Serve grilled shrimp skewers over couscous salad (or on the side) and brush reserved tarragon butter overtop. Serve with lemon wedges and a final sprinkle of flaky salt. Extra fresh herbs is also a lovely touch!
Indoor Cooking Option
No grill? No problem! These shrimp skewers cook beautifully indoors on either a grill pan or cast iron skillet. Simply heat your pan over medium-high heat and lightly coat with oil. Cook the shrimp (no need for skewers) for 2 to 3 minutes per side, brushing with the tarragon butter as they cook, until the shrimp are opaque and lightly browned. Spritz with fresh lemon juice after cooking.
Recipe Variations
- Swap the protein. Not in the mood for shrimp? Swap it for cubes of salmon, scallops, or any firm white fish, such as cod or halibut.
- Use your favorite summer veggies. The couscous salad is easy to customize with whatever looks good at your grocery store or farmers market. Corn, zucchini, yellow squash, fresh peas, and/or bell peppers are all great options.
- Make it gluten free. Swap the couscous for quinoa to make this meal gluten free.
- Add a creamy finish. For a richer meal, serve the shrimp and couscous with a dollop of whipped feta, hummus, or Greek yogurt seasoned with lemon zest and fresh herbs.
Make-Ahead and Storage Tips
- Make-ahead: The tarragon butter can be mixed and refrigerated up to 3 days in advance. You can also prepare the couscous salad 1 day ahead — just take it out of the fridge ~1 to 2 hours before serving to bring it closer to room temperature. Refresh the salad with a drizzle of olive oil or splash of champagne vinegar before serving.
- Store: I suggest storing the couscous salad separate from the shrimp to maintain freshness. Remove the shrimp from the skewers and refrigerate both components for up to 3 days.
- Reheat: Rewarm the shrimp gently in a skillet over medium-low heat or in short intervals in the microwave. Avoid overheating — shrimp can become rubbery quickly.
More Summer Shrimp Recipes
Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce
Cajun Shrimp and Grits
Chipotle Shrimp Tacos with Avocado-Mango Salsa
If you try these grilled shrimp skewers, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.
Lemon Tarragon Butter Shrimp Skewers
Equipment
- Wooden skewers
- Medium Saucepan with Lid
- Large skillet
- Mixing bowls
Ingredients
Lemon Tarragon Butter Shrimp Skewers
- 1 lb. extra large (21/25 count) shrimp, peeled, deveined, and tails removed
- 4 Tbsp. salted butter, softened
- 2 Tbsp. finely chopped fresh tarragon
- 2 garlic cloves, grated
- 1 tsp. Aleppo pepper* (or a pinch of crushed red pepper flakes)
- 1/2 tsp. kosher salt
- Cracked black pepper to taste
- 2 lemons, washed and very thinly sliced
- 8 wooden skewers, soaked in warm water for 15 minutes to prevent burning
Summer Couscous Salad
- 1/4 cup + 3 Tbsp. extra-virgin olive oil, divided
- 2 ears yellow or bicolor corn, shucked (or 1 heaping cup of frozen/thawed fire-roasted corn)
- 2 medium zucchinis, cut into 1/2-inch pieces
- 1 cup (dry) couscous (sub quinoa if making gluten free)
- 1 medium peach, diced
- 3 Tbsp. minced shallots
- 2 Tbsp. champagne vinegar (or white wine vinegar)
- 1 Tbsp. fresh lemon juice
- 2 tsp. honey
- 3 to 4 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped fresh chives
- 1/4 cup roasted sunflower seeds (sub toasted pine nuts)
- kosher salt and cracked black pepper to taste
Instructions
- Mix Couscous Salad Dressing. In a small bowl or glass jar, combine 1/4 cup + 1 Tbsp. extra-virgin olive oil, 3 Tbsp. minced shallots, 2 Tbsp. champagne vinegar, 1 Tbsp. lemon juice, 2 tsp. honey, 1/4 tsp. kosher salt, and cracked black pepper to taste. Mix well to combine. Set aside to allow shallots to soften.
- Prepare Couscous Salad. Heat 2 Tbsp. olive oil in a large skillet over medium. Add zucchini and sauté until it starts to develop some color, about 5 minutes. Cut the corn kernels off the cobs and add to the skillet. Cook 5 more minutes, stirring occasionally, until the corn and zucchini are nicely golden. Season with ~1/2 tsp. kosher salt and a few grinds of cracked black pepper. Transfer to a large mixing bowl.
- Cook Couscous. In a medium saucepan, bring 1 cup water, 1 tsp. olive oil or butter, and 1/4 tsp. kosher salt to a boil over high heat. Turn off the heat, stir in the couscous, cover and let steam until all the liquid is absorbed, about 5 minutes.Fluff couscous with a fork, breaking up any clumps. Add to the bowl of sautéed zucchini and corn, and pour in half of shallot dressing; toss well to combine. (Dressing the couscous while it's warm helps it better absorb the flavors.)Wait to add remaining salad ingredients until the mixture slightly cools to prevent the herbs from wilting.
- Prepare Lemon Tarragon Butter. In a small bowl, combine softened butter, tarragon, grated garlic, and Aleppo pepper; mix well. Set aside ~1 Tbsp. of mixture to brush over the skewers after grilling.
- Assemble Skewers. Thread shrimp and lemon slices on skewers, starting with one piece of shrimp and threading it so the skewer pierces through both the head and tail end. Follow with one slice of lemon, folded in half to create a crescent or into quarters to create more of a ruffled, accordion effect. Repeat, alternating the two, until you have 3 pieces of shrimp and 2 slices of lemon on each skewer (see in-process photos for reference). Sprinkle the skewers with ~1/2 tsp. kosher salt and cracked black pepper to taste.(Note: if desired, save the ends of the two lemons to grill and use as a garnish, as pictured above.)
- Grill Skewers. Set the grill or griddle to medium-high heat (about 400ºF) and brush the grates/surface carefully with oil (or heat a large grill pan on the stovetop over medium-high).Brush one side of the shrimp skewers with the tarragon butter mixture, and place the skewers (seasoned side down) directly on the grill grates (or griddle). Cook for ~3 minutes, until golden. Flip, and brush remaining side with tarragon butter. Cook for another 3 minutes. Remove to a plate, and brush reserved tarragon butter overtop. Sprinkle with flaky salt, if desired.
- Finish Couscous Salad. To the bowl of cooled couscous mixture, add diced peach, parsley, chives, and sunflower seeds. Pour in remaining dressing and toss well to combine. Taste and season with additional salt and/or black pepper, as needed.
- Serve. There are two ways to serve the skewers and salad. Option 1 is emptying the couscous salad out onto a large serving platter and arranging the skewers overtop. Option 2 is keeping them separate, and spooning salad into individual plates or bowls, and topping with grilled shrimp and lemon slices (removed from skewer). The couscous salad is meant to be enjoyed at room temperature, and the shrimp warm.
Notes
- Aleppo pepper is quite mild, and even slightly fruity. Crushed red pepper flakes are much spicier, so if you do swap them out, I would only use ~1/4 – 1/2 tsp. red pepper flakes in the tarragon butter mixture.
- Make-ahead: The tarragon butter can be mixed and refrigerated up to 3 days in advance. You can also prepare the couscous salad 1 day ahead — just take it out of the fridge ~1 to 2 hours before serving to bring it closer to room temperature. Refresh the salad with a drizzle of olive oil or splash of champagne vinegar before serving.
- Store: I suggest storing the couscous salad separate from the shrimp to maintain freshness. Remove the shrimp from the skewers and refrigerate both components for up to 3 days.
- Reheat: Rewarm the shrimp gently in a skillet over medium-low heat or in short intervals in the microwave. Avoid overheating — shrimp can become rubbery quickly.
