Grilled Shrimp Piccata Skewers Recipe

If you’re craving something light, bright, and bursting with flavor, you’ll fall head over heels for these Grilled Shrimp Piccata Skewers. Juicy shrimp, zippy lemon, briny capers, and a hint of fresh herbs come together for the ultimate weeknight dinner—or a guaranteed hit at your next summer cookout.

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Ingredients You’ll Need

This recipe relies on a handful of fresh, vibrant ingredients—nothing fussy, just pure essentials that let each flavor shine. Every element plays a crucial role, from the juicy shrimp to the zingy lemon and the aromatic herby marinade.

• Large tail-on shrimp: Use cleaned, fresh or thawed shrimp for a plump, juicy bite and easy skewering.
• Fresh rosemary: Chopped rosemary perfumes the marinade and adds earthy depth to the shrimp.
• Crushed red pepper flakes: Just a hint for gentle heat—but feel free to adjust if you like it spicier or milder!
• Garlic: Freshly chopped garlic brings unmistakable savory aroma to both the marinade and pan sauce.
• Extra-virgin olive oil: This rich oil is key for both the marinade and the silky, flavorful piccata sauce.
• Lemons (zested and juiced): Both zest and juice brighten the shrimp, while lemon slices caramelize on the grill for extra flavor.
• Kosher salt: Enhances the natural sweetness of shrimp and balances all the lively flavors.
• Shallot: Adds delicate sweetness and body to the luscious pan sauce.
• Capers: These little briny gems provide the punchy, signature tang of piccata.
• Dry white wine: For deglazing and depth—choose something crisp you enjoy drinking.
• Low-sodium chicken broth: Rounds out the sauce without overpowering the delicate shrimp.
• Unsalted butter: Whisks in at the end for a glossy, rich and luxurious sauce finish.
• Fresh parsley: Sprinkled on top for bright color and a fresh, herby aroma just before serving.

Variations

The beauty of Grilled Shrimp Piccata Skewers is how easily you can make them your own. Swap the protein, amp up the veggies, or nudge the flavor in a new direction—there’s plenty of delicious room to play.

• Chicken Piccata Skewers: Substitute cubes of chicken breast or thigh for shrimp and cook until just done for a land-lover’s twist.
• Dairy-Free Version: Omit the butter and finish the sauce with a drizzle of olive oil for creamy richness without dairy.
• Citrus Medley: Use a combination of lemon, lime, or even orange zest and juice to add extra dimension and brightness to the marinade and sauce.
• All-Veggie Skewers: Thread chunks of zucchini, bell pepper, and mushrooms in between shrimp or swap them in entirely for a vegetarian-inspired skewer bursting with color and texture.

How to Make Grilled Shrimp Piccata Skewers

Step 1: Prep and Marinate the Shrimp

If you’re using wooden skewers, soak them in warm water first—this prevents any accidental burning on the grill. Pat your shrimp dry, then toss them in a bowl with chopped rosemary, red pepper flakes, half the garlic, a good pour of olive oil, half the lemon zest, and kosher salt. Give them a gentle mix and let this glorious mixture marinate (just fifteen minutes is all they need to drink in those flavors).

Step 2: Get the Lemons Ready

While the shrimp do their thing, slice up 1½ lemons thinly and juice half of the remaining lemon—you’ll want that fresh lemon juice handy for the luscious piccata sauce. The lemon slices will look absolutely gorgeous on the skewers and caramelize beautifully on the grill.

Step 3: Build the Piccata Sauce

Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped shallot and a final sprinkle of salt until it softens and glistens. Stir in capers and the remaining garlic, letting them gently sizzle until fragrant—it takes just a couple of minutes, but your kitchen will smell irresistible.

Step 4: Reduce and Finish the Sauce

Crank the heat up to medium-high and splash in the dry white wine. Stir while the wine bubbles away and reduces by about two-thirds—this only takes a couple of minutes, so don’t wander off! Add chicken broth and simmer until the sauce thickens and is gloriously fragrant. Off the heat, swirl in cold butter to finish, and then stir in fresh parsley and all that sunny lemon zest and juice.

Step 5: Skewer and Grill

Preheat your grill and brush it lightly with oil. Thread the shrimp and those lemon slices alternately onto the soaked skewers. Place them on the hot grill and cook for about 2–3 minutes per side—just until the shrimp turn opaque and begin to char and curl. You’re aiming for plump, juicy shrimp with irresistible grill marks.

Step 6: Serve and Savor

Arrange the Grilled Shrimp Piccata Skewers on your favorite serving platter and liberally drizzle with the warm, punchy piccata sauce. Shower everything with more parsley if you like, and get ready for an explosion of flavor in every bite!

How to Serve Grilled Shrimp Piccata Skewers

Garnishes

I love finishing these skewers with a heavy sprinkle of fresh parsley and extra lemon zest to really make the flavors pop. A few thin lemon rounds, lightly charred on the grill, add a sunshiny touch and encourage everyone to squeeze on a little extra juice for themselves.

Side Dishes

Grilled Shrimp Piccata Skewers pair beautifully with herbed rice pilaf, a simple arugula salad, or crusty grilled bread to soak up every last bit of the luscious sauce. For a more substantial spread, roast potatoes, grilled asparagus, or a chilled pasta salad round out the meal effortlessly.

Creative Ways to Present

Try threading the shrimp and lemons on mini skewers for a stunning appetizer platter, or pile them high on a big cutting board with bowls of extra sauce for dipping. For a dinner-party wow moment, arrange the skewers over a bed of arugula and scatter with additional capers and parsley.

Make Ahead and Storage

Storing Leftovers

If you have leftover Grilled Shrimp Piccata Skewers (lucky you!), remove the shrimp from the skewers, cover, and refrigerate in an airtight container. They’ll stay fresh and flavorful for up to two days.

Freezing

While grilled shrimp can technically be frozen, their texture is at its very best when enjoyed fresh. If needed, freeze the cooked shrimp (without the sauce) in a single layer on a baking sheet, then transfer to a zip-top bag—use within a month for best texture.

Reheating

Gently reheat the shrimp in a skillet over low heat just until warmed through, adding a splash of chicken broth or water to refresh the sauce. Avoid microwaving, which can easily toughen delicate shrimp.

FAQs

Final Thoughts

If you’re ready for a dish that’s sure to wow, give these Grilled Shrimp Piccata Skewers a whirl. They’re so lively, fun, and packed with Mediterranean charm—once you taste that first bright, saucy bite, you’ll be planning your next cookout in no time!

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