Description
Grilled Shrimp Piccata Skewers are a delightful twist on the classic piccata dish, featuring succulent shrimp marinated in herbs and grilled to perfection, then served with a tangy lemon caper sauce. These skewers are perfect for a summer barbecue or a quick weeknight dinner.
Ingredients
Units
Scale
For the Shrimp:
- 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
- 2 lemons, zested, divided
- 1 1/4 tsp. kosher salt, divided
For the 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
- 2 Tbsp. finely grated Parmesan
Instructions
- Marinate the Shrimp: Pat shrimp dry and marinate with rosemary, red pepper, garlic, olive oil, lemon zest, and salt. Let it sit for 15 minutes.
- Prepare the Lemons: Juice one lemon half and slice the remaining lemons.
- Cook the Piccata Sauce: Sauté shallots, garlic, and capers. Add wine and broth, then stir in butter, parsley, and lemon juice.
- Grill the Shrimp: Thread shrimp onto skewers and grill until cooked through, about 3-4 minutes.
- Grill the Lemons: Char lemon slices on the grill.
- Serve: Place shrimp skewers on a platter, top with piccata sauce, grilled lemons, and Parmesan.
Notes
- Soaking wooden skewers prevents burning on the grill.
- Adjust red pepper flakes to suit your spice preference.
- Ensure shrimp is cooked through but not overdone for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 1g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 290mg
