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Lemon Tarragon Butter Shrimp Skewers
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Lemon Tarragon Butter Shrimp Skewers

If you're looking for a dinner that tastes like peak summer, these Lemon Tarragon Butter Shrimp Skewers are it. Served with a vibrant couscous salad, it's a fresh, elegant meal perfect for summer entertaining or elevated weeknights.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Entree/Salad
Cuisine: American, French
Servings: 4 to 5
Author: Jamie Vespa MS, RD

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.