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Shrimp Boil On A Stick With Thyme Lemon Butter


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Rate this recipe 4.6/5 (18 Votes)


  • 12 uncooked jumbo shrimp, peeled & deveined (~6 oz)
  • 3 ears fresh corn
  • 1 lb tiny new potatoes
  • 1 lb Andouille sausage, cut in 1" pieces
  • 6 green onions, cut into 2" lengths (or chunks of yellow onion)
  • 1/4 cup olive oil
  • 1 TBS Old Bay seasoning
  • 2 lemons, cut into wedges
  • Juice of 1/2 a lemon
  • 2 TBS white wine or chicken broth
  • 1 clove garlic, minced
  • 1 TBS chopped fresh thyme


Servings 4
Preparation time 20mins
Cooking time 10mins


Step 1


1. Remove husks from corn. Scrub to remove silks; rinse. Cut corn cobs in 1" pieces.

2. Meanwhile, in a Dutch oven cook potatoes, covered, in boiling salted water for 5 minutes. Add corn; return to boiling. Cook 5 minutes more or until vegetables are just tender. Drain, set aside, cool slightly. On presoaked skewers, thread shrimp, sausage, potatoes, corn, and green onions.

3. In a bowl, stir together olive oil and Old Bay; brush over skewers.

4. Grill skewers on greased rack of uncovered grill directly over medium-high coals for 8-10 minutes or until shrimp are opaque, turning once halfway through and adding lemon wedges the last 2-3 minutes of grilling. Serve with Lemon Thyme Butter.

Makes 4 servings. Each serving = 15 Weight Watchers points (pork sausage) or 12 Weight Watchers points (chicken sausage) or 8 Weight Watchers points (no sausage).


1. In a small saucepan, combine juice of 1/2 a lemon, 2 TBS white wine, 1 clove minced garlic, & 1 TBS chopped fresh thyme. Bring to boiling. Gradually whisk in 1/4 cup butter (cut in small cubes) until all the butter is melted. Remove from heat.

Makes 4 servings. Each serving = 3 Weight Watchers points.


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