Description

This vibrant and flavorful recipe for Grilled Shrimp Piccata Skewers combines tender, marinated shrimp with a zesty lemon-caper piccata sauce. Perfectly grilled and served with charred lemon slices, this dish offers a delightful balance of smoky, tangy, and buttery flavors that make it an impressive yet easy seafood meal for any occasion.

Ingredients

Scale

Shrimp Marinade

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 cup plus 1 tbsp. extra-virgin olive oil, divided, plus more for grill
2 lemons, zested, divided
1 1/4 tsp. kosher salt, divided

Piccata Sauce

1 shallot, finely chopped
2 tbsp. capers, drained
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tbsp. unsalted butter
2 tbsp. chopped fresh parsley
Reserved lemon juice from 1 lemon half
2 tbsp. finely grated Parmesan

Additional

6 to 7 (12″) wooden or metal skewers (if wooden, soaked in warm water at least 15 minutes)
Lemon slices from remaining 1 1/2 lemons

Instructions

Prepare the Shrimp Marinade: If wooden skewers are used, 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 chopped rosemary, crushed red pepper flakes, half of the chopped garlic, 1/4 cup of olive oil, half of the lemon zest, and 1 teaspoon kosher salt. Toss well to coat the shrimp evenly and let them marinate for 15 minutes to absorb the flavors.
Prepare Lemons: While the shrimp marinates, cut 1 lemon in half and juice one half, reserving the juice for the sauce. Slice the remaining 1 1/2 lemons into rounds to grill later.
Make the Piccata Sauce Base: Heat 1 tablespoon olive oil in a large stainless steel skillet over medium heat. Add finely chopped shallots and the remaining 1/4 teaspoon kosher salt, cooking and stirring occasionally until softened, about 2 minutes. Add the drained capers and the remaining chopped garlic; cook for an additional 2 minutes until the garlic is fragrant.
Reduce Wine and Broth: Turn heat to medium-high and pour in the dry white wine. Stir and cook until the liquid reduces by about two-thirds, approximately 2 minutes. Add the low-sodium chicken broth and cook until reduced by about three-quarters, about 3 minutes. Remove the skillet from heat.
Finish Piccata Sauce: Off the heat, stir in the unsalted butter, chopped fresh parsley, and the reserved lemon juice until the sauce emulsifies and becomes smooth. Keep the sauce warm on low heat until ready to serve.
Preheat and Prepare Grill: Preheat a grill to medium-high heat for about 5 minutes. Clean and oil the grill grates to prevent sticking.
Grill the Shrimp Skewers: Thread the marinated shrimp onto the soaked wooden or metal skewers. Place the skewers on the grill and cook for 3 to 4 minutes total, turning once halfway through, until the shrimp are charred on both sides and cooked through.
Grill Lemon Slices: Place the sliced lemons on the grill as well. Grill for 1 to 2 minutes per side until they develop nice char marks.
Serve: Transfer the grilled shrimp skewers to a serving platter. Arrange the grilled lemon slices alongside the shrimp. Drizzle the warm piccata sauce over the shrimp and lemons. Finish by sprinkling with finely grated Parmesan cheese for an extra layer of flavor.

Notes

To prevent skewers from burning, soak wooden skewers in water before grilling.
Use dry white wine such as Sauvignon Blanc or Pinot Grigio for optimal flavor in the piccata sauce.
You can substitute low-sodium vegetable broth to make the dish pescatarian-friendly.
To ensure shrimp cook evenly, choose shrimp of similar size and do not overcrowd the grill.
For a spicier kick, increase the crushed red pepper flakes slightly.
This recipe pairs well with a fresh green salad or grilled vegetables for a complete meal.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling
Cuisine: Italian-American

Keywords: shrimp, piccata, grilled shrimp skewers, lemon caper sauce, seafood grill recipe, summer grilling