Dinner

Grilled Shrimp Piccata Skewers Recipe

ByMariam Harutyunyan August 9, 2026August 9, 2026

Introduction

These Grilled Shrimp Piccata Skewers offer a bright, flavorful twist on a classic Italian sauce, perfectly complementing tender, charred shrimp. Ideal for summer cookouts or a quick weeknight dinner, this dish combines zesty lemon, capers, and fresh herbs for a mouthwatering experience.

The image shows several wooden skewers with layers of grilled shrimp and charred lemon slices, arranged on a white plate. The shrimp are orange and lightly browned with grill marks, and sprinkled with chopped herbs and small pieces of onion, with some capers visible on top. The lemon slices are caramelized with dark grill marks, positioned between the shrimp on the skewers. At the top right corner, there is a white bowl filled with a yellow-green sauce that has small bits of herbs and onion, with a spoon inside it. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb. large tail-on shrimp, cleaned
1 tbsp. chopped fresh rosemary

1/2 tsp. crushed red pepper flakes
3 cloves garlic, finely chopped, divided

1/4 c. plus 1 tbsp. extra-virgin olive oil, divided, plus more for grill
2 lemons, zested, divided

1 1/4 tsp. kosher salt, divided
1 shallot, finely chopped
2 tbsp. capers, drained

1/2 c. dry white wine
1/2 c. low-sodium chicken broth
3 tbsp. unsalted butter

2 tbsp. chopped fresh parsley
2 tbsp. finely grated Parmesan
6 to 7 (12″) wooden or metal skewers

Instructions

Step 1: If using wooden skewers, soak them in warm water for at least 15 minutes to prevent burning. Pat the shrimp dry and place them in a large bowl. Add rosemary, crushed red pepper flakes, half of the garlic, 1/4 cup of olive oil, half of the lemon zest, and 1 teaspoon of kosher salt. Toss well to coat, then let the shrimp marinate for 15 minutes.
Step 2: Meanwhile, cut one lemon in half and juice one half, reserving the juice. Slice the remaining 1 1/2 lemons into rounds for grilling.
Step 3: Heat 1 tablespoon of olive oil in a large stainless steel skillet over medium heat. When the oil shimmers, add the chopped shallots and the remaining 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the shallots begin to soften, about 2 minutes.

Step 4: Add the capers and remaining garlic to the skillet. Cook, stirring, until the garlic becomes fragrant, about 2 minutes more.
Step 5: Increase the heat to medium-high and pour in the white wine. Cook, stirring, until the liquid is reduced by about two-thirds, approximately 2 minutes. Add the chicken broth and cook, stirring occasionally, until reduced by about three-quarters, about 3 more minutes.
Step 6: Remove the skillet from heat. Stir in the butter, parsley, and reserved lemon juice until the sauce is emulsified. Keep the sauce warm over low heat.

Step 7: Prepare a grill for medium-high heat and preheat for 5 minutes. Clean and oil the grill grates to prevent sticking.
Step 8: Thread the marinated shrimp onto the skewers. Grill the shrimp, turning once halfway through, until charred on both sides and cooked through, about 3 to 4 minutes total. Transfer the skewers to a serving platter.
Step 9: Grill the lemon slices, turning once halfway through, until charred, about 1 to 2 minutes per side. Add the grilled lemons to the platter with the shrimp.

Step 10: Spoon the warm piccata sauce over the shrimp and lemons. Finish by sprinkling with finely grated Parmesan. Serve immediately.

Tips & Variations

For a milder dish, reduce or omit the crushed red pepper flakes.
Substitute fresh rosemary with thyme for a different herbal note.

Use metal skewers to avoid soaking time, but be cautious as they get hot quickly.
Serve with crusty bread to soak up the delicious piccata sauce.

Storage

Store leftover grilled shrimp skewers and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the shrimp. The sauce can be reheated separately to preserve its texture and flavor.

How to Serve

Close-up of two cooked shrimp stacked vertically on a skewer, showing their bright orange-pink color with charred black spots and glistening texture. Each shrimp is coated with small pieces of green herbs, light yellow garlic bits, and some round green capers. The shrimp look juicy with a bit of sauce dripping from the lower one. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to fully thaw and pat the shrimp dry before marinating to ensure even cooking and better flavor absorption.

What can I substitute for white wine in the piccata sauce?

If you prefer not to use wine, dry white grape juice or additional chicken broth with a splash of lemon juice works as a non-alcoholic alternative that maintains the acidity and depth of flavor.