Grilled Shrimp Piccata Skewers Recipe

If you’re searching for a lightning-fast summer recipe that’s packed with zesty, savory flavor, look no further than Grilled Shrimp Piccata Skewers. These skewers deliver the vibrant brightness of classic piccata with luscious shrimp, all kissed by smoky grill marks—a true crowd-pleaser that’s as beautiful as it is delicious.

Ingredients You’ll Need

The genius of Grilled Shrimp Piccata Skewers is that each ingredient is thoughtfully chosen for its flavor, color, and texture—yet the whole dish calls for pantry and produce staples. Here’s why every component matters in creating that signature sunny, briny, and buttery bite.

• Large tail-on shrimp: The stars of the dish! Keeping the tails on looks gorgeous and helps protect the tender shrimp from drying out on the grill.
• Fresh rosemary: Just a touch boosts the marinade with herbaceous warmth that plays beautifully with citrus and seafood.
• Crushed red pepper flakes: Adds a subtle warmth in the background—a little heat lingers but never overpowers.
• Garlic, finely chopped: Divided between marinade and sauce for aromatic depth and classic Italian character.
• Extra-virgin olive oil: For silky richness throughout the dish, both in the marinade and for making the luscious piccata sauce.
• Lemons (zested and sliced): Zest infuses the shrimp with bright oils, while grilled slices amp up the flavor and presentation.
• Kosher salt: Seasons every step, letting all those flavors shine.
• Shallot, finely chopped: Adds a mild, sweet bite to the sauce without overpowering the other zesty elements.
• Capers, drained: The signature briny punch of piccata—don’t skip these bold little flavor bombs!
• Dry white wine: De-glazes the pan with a fruity, crisp backbone that balances the richness of the butter.
• Low-sodium chicken broth: Adds depth and body to the sauce, making it saucy without being heavy.
• Unsalted butter: Swirled in at the end for that classic, glossy finish—you’ll dip extra bread just for this!
• Fresh parsley and parmesan: For a pop of color and a final burst of savory, nutty goodness.
• Wooden or metal skewers: Essential for grilling—soak wooden skewers to prevent burning!

Variations

One of my favorite things about Grilled Shrimp Piccata Skewers is how easy it is to tweak the flavors or swap ingredients for what you have on hand. Let your creativity run wild and make this recipe your own!

• Make it dairy-free: Try olive oil instead of butter and skip the parmesan for a lighter, lactose-free version.
• Swap the protein: Not a shrimp fan or feeding vegetarians? This marinade and sauce are fantastic with firm white fish or grilled chicken breast.
• Spice it up: Add a pinch more red pepper or stir crushed Calabrian chiles into the sauce for extra zing.
• Low-carb twist: Leave out the wine and use more broth, or serve over cauliflower rice for a gluten-free meal.

How to Make Grilled Shrimp Piccata Skewers

Step 1: Marinate the Shrimp

If you’re using wooden skewers, don’t forget to soak them in warm water for at least 15 minutes so they don’t scorch on the grill. Pat the shrimp dry and toss them in a bowl with rosemary, red pepper flakes, half the garlic, a generous splash of olive oil, half the lemon zest, and a little kosher salt. Let the shrimp lounge in those bright, herby flavors for 15 minutes so every bite is loaded with zesty goodness.

Step 2: Prep the Lemons

While the shrimp marinate, cut one lemon in half and juice one half—save the juice for the sauce to keep it vibrant and tangy. Slice the remaining 1½ lemons into rounds. These slices will caramelize beautifully on the grill, adding smoky citrus notes (and making your skewers look utterly irresistible).

Step 3: Start the Piccata Sauce

Heat a tablespoon of olive oil in a large stainless skillet over medium heat. Add the shallots and a pinch of salt, cooking until they begin to soften and become aromatic—about 2 minutes. Stir in the rest of the chopped garlic and the capers, letting everything cook together until fragrant and dreamy.

Step 4: Build the Sauce

Crank the heat to medium-high and pour in the white wine. Let it bubble away and reduce by about two-thirds to concentrate the flavors and cook off the alcohol. Pour in the chicken broth and simmer until reduced by about three-quarters—this intensifies the sauce without making it heavy. Finish by swirling in butter, parsley, and that fresh lemon juice for a shimmering, rich, but still super-bright sauce. Keep it warm on low heat until the shrimp are ready.

Step 5: Grill the Shrimp

Preheat your grill to medium-high for 5 minutes and oil the grates well (this keeps the shrimp from sticking and gives you those brag-worthy grill marks). Thread the marinated shrimp onto skewers and grill until charred and pink, turning once—about 3–4 minutes total. Transfer those gorgeous skewers to a platter, ready for their flavor finish.

Step 6: Char the Lemons and Serve

While the grill’s hot, quickly char the lemon slices for 1–2 minutes per side—they’ll turn beautifully caramelized and slightly smoky. Arrange the lemon rounds and skewers on your serving platter, then spoon that warm, buttery piccata sauce right over the shrimp. Sprinkle with parmesan and a little fresh parsley for a final flourish—you’ve just made Grilled Shrimp Piccata Skewers worthy of a restaurant menu!

How to Serve Grilled Shrimp Piccata Skewers

Garnishes

For a finishing burst of color and fresh flavor, sprinkle your Grilled Shrimp Piccata Skewers with chopped parsley and a dusting of finely grated parmesan. Those charred lemon slices are more than pretty—encourage guests to squeeze them over the shrimp just before taking a bite. A pinch of flaky sea salt or extra red pepper flakes will take these over the top for spice lovers!

Side Dishes

These skewers are delicious alongside a pile of fluffy rice pilaf, garlicky sautéed greens, or simple grilled vegetables. For a picnic or potluck, try serving with a lemony orzo salad or herbed couscous. A crusty baguette is practically required for sopping up the extra piccata sauce—trust me, you’ll want every last drop.

Creative Ways to Present

Thread skewers onto a big platter, alternating with grilled lemon rounds for a color pop, or nestle them on a bed of summery arugula for a fresh, elegant look. For parties, stand skewers upright in a glass jar for an eye-catching, grab-and-go appetizer. Or tuck shrimp and sauce into toasted pita for a Mediterranean-inspired twist on shrimp tacos!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let the shrimp cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh for up to two days and can be enjoyed cold or gently reheated.

Freezing

While you can freeze cooked shrimp, the texture can change once thawed, becoming a bit rubbery. For best results, freeze the raw marinated shrimp (without the sauce), then thaw and grill fresh. The piccata sauce is best made just before serving, as the butter can separate when frozen.

Reheating

To reheat leftover Grilled Shrimp Piccata Skewers, arrange the shrimp in a single layer on a baking sheet and warm them in a 300°F oven just until heated through—about 5 minutes. If possible, gently rewarm the sauce over low heat while whisking constantly to keep it silky instead of letting it boil.

FAQs

Final Thoughts

With their zingy lemon sauce, juicy grilled shrimp, and easy prep, these Grilled Shrimp Piccata Skewers bring big flavor and summer joy to any meal. Once you taste that savory tang, you’ll want to make them again and again—so fire up the grill and get ready to wow your friends, or just yourself, with this irresistible recipe!

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