Name: Grilled Shrimp Piccata Skewers Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
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 cup 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 cup dry white wine; 1/2 cup low-sodium chicken broth; 3 tbsp. unsalted butter; 2 tbsp. chopped fresh parsley; reserved juice from half a lemon; 2 lemons (1 1/2 sliced for grilling and zest/juice use); 2 tbsp. finely grated Parmesan; 6 to 7 (12″) wooden or metal skewers

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 cup 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 cup dry white wine

1/2 cup 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 chopped garlic, 1/4 cup olive oil, half of the lemon zest, and 1 teaspoon of kosher salt. Toss everything to coat the shrimp evenly and let them 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 shallots and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the shallots begin to soften, about 2 minutes. Add the capers and the remaining garlic, cooking and stirring until the garlic is fragrant, about 2 more minutes.

Step 4: Increase the heat to medium-high and pour in the white wine. Cook, stirring, until the wine reduces by about two-thirds, approximately 2 minutes. Add the chicken broth and cook, stirring occasionally, until the liquid reduces by about three-quarters, about 3 minutes. Remove the pan from heat and stir in the butter, parsley, and reserved lemon juice until the sauce is emulsified. Keep warm over low heat.

Step 5: Prepare a grill for medium-high heat and preheat for 5 minutes. Clean and oil the grill grates. Thread the marinated shrimp onto the skewers and grill, turning once halfway through, until the shrimp are charred on both sides and cooked through, about 3 to 4 minutes total. Transfer the shrimp skewers to a serving platter.

Step 6: Grill the lemon slices, turning halfway through, until they are charred, about 1 to 2 minutes per side. Add the grilled lemon slices to the platter with the shrimp and spoon the piccata sauce over the top. Sprinkle with grated Parmesan before serving.

Tips & Variations

For extra flavor, try adding a splash of fresh lemon juice to the marinade before grilling.

If you prefer less heat, reduce or omit the crushed red pepper flakes.

Use metal skewers for quicker preparation, or soak wooden skewers to avoid burning.

Serve over cooked pasta or a bed of arugula for a heartier meal.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp as long as they are fully thawed and patted dry before marinating to ensure the best texture and flavor.

What if I don’t have white wine?

If you don’t have white wine, you can substitute with additional chicken broth and a splash of white wine vinegar or lemon juice to maintain the bright acidity in the sauce.