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Grilled Shrimp Piccata Skewers Recipe

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★★★★★

4.9 from 142 reviews

These Grilled Shrimp Piccata Skewers bring a vibrant twist to classic piccata with tender, marinated shrimp grilled to perfection. The shrimp are infused with fresh rosemary, garlic, and lemon zest, then charred on skewers and topped with a rich, tangy piccata sauce made with capers, white wine, and butter, finished with fresh parsley and Parmesan for a flavorful, elegant appetizer or main dish.

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 juice from half a lemon

Garnish and Serving

  • 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

Instructions

  1. Soak skewers and marinate shrimp: If using wooden skewers, soak them in warm water for at least 15 minutes to prevent burning. Meanwhile, pat the cleaned shrimp dry and place them in a large bowl. Add chopped rosemary, crushed red pepper flakes, half of the garlic, 1/4 cup olive oil, half of the lemon zest, and 1 teaspoon kosher salt. Toss everything together to coat evenly, and let the shrimp marinate for 15 minutes to absorb the flavors.
  2. Prepare lemons: Cut one lemon in half and juice one of the halves, reserving the juice for the sauce. Slice the remaining 1 1/2 lemons into rounds for grilling and garnishing later.
  3. Cook shallots and capers: Heat 1 tablespoon of olive oil in a large stainless steel skillet over medium heat. Once the oil is shimmering, add finely chopped shallots and the remaining 1/4 teaspoon of kosher salt. Cook, stirring occasionally, until the shallots start to soften, about 2 minutes. Add the drained capers and the remaining garlic, cooking and stirring until the garlic is fragrant, about 2 more minutes.
  4. Reduce liquids for piccata sauce: Increase heat to medium-high and pour in the dry white wine. Cook while stirring until the wine is reduced by about two-thirds, approximately 2 minutes. Then add the low-sodium chicken broth and continue cooking, stirring occasionally, until it’s reduced by about three-quarters, about 3 minutes. Remove the pan from heat.
  5. Finish the piccata sauce: Stir in unsalted butter, fresh parsley, and the reserved lemon juice into the reduced liquid until fully emulsified and smooth. Keep the sauce warm over low heat while grilling.
  6. Preheat grill and prepare shrimp skewers: Preheat your grill to medium-high heat for about 5 minutes. Clean the grill grates thoroughly and oil them to prevent sticking. Thread the marinated shrimp onto the skewers evenly.
  7. Grill shrimp: Place the shrimp skewers on the grill and cook for 3 to 4 minutes total, turning halfway through, until the shrimp are charred on both sides and cooked through with a pink and opaque interior.
  8. Grill lemon slices: Place the lemon slices on the grill and cook for 1 to 2 minutes per side, turning halfway through, until charred and fragrant.
  9. Serve: Transfer the grilled shrimp skewers to a serving platter. Arrange the charred lemon slices around the shrimp, then spoon the warm piccata sauce over the top. Finish with a generous sprinkle of finely grated Parmesan cheese. Serve immediately while warm.

Notes

  • Soaking wooden skewers prevents them from burning on the grill.
  • Marinating shrimp briefly allows flavors to infuse without turning the shrimp mushy.
  • Use fresh lemons for the best bright, tangy flavor in the piccata sauce.
  • If desired, substitute chicken broth with vegetable broth to make it pescatarian.
  • For a more colorful presentation, garnish with additional chopped parsley.
  • Make sure not to overcook shrimp to keep them tender and juicy.

Keywords: grilled shrimp, piccata sauce, shrimp skewers, Italian appetizer, seafood recipe, grilled seafood, lemon caper sauce

Find it online: https://kitchenbyclara.com/grilled-shrimp-piccata-skewers-recipe/