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 c. extra-virgin olive oil; 2 lemons, zested, divided; 1 1/4 tsp. kosher salt, divided; 1 shallot, finely chopped; 2 tbsp. capers, drained; 1/2 c. dry white wine; 1/2 c. low-sodium chicken broth; 3 tbsp. unsalted butter; 2 tbsp. chopped fresh parsley; Reserved lemon juice from 1 lemon half; 1 tbsp. extra-virgin olive oil (for cooking); Extra olive oil for grill grates; 2 tbsp. finely grated Parmesan cheese; 6 to 7 (12″) wooden or metal skewers; 1 1/2 lemons, sliced for grilling

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 c. 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 c. dry white wine

1/2 c. 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. Pat shrimp dry and place in a large bowl. Add rosemary, crushed red pepper flakes, half of the garlic, 1/4 cup olive oil, half of the lemon zest, and 1 teaspoon salt. Toss to coat and let the shrimp marinate for 15 minutes.

Step 2: Cut 1 lemon in half and juice one of the halves, reserving the juice. Slice the remaining 1 1/2 lemons into rounds.

Step 3: In a large stainless steel skillet over medium heat, warm 1 tablespoon olive oil. When shimmering, add the shallots and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until shallots start to soften, about 2 minutes. Add the capers and remaining garlic and cook, stirring, until garlic is fragrant, about 2 minutes more.

Step 4: Increase heat to medium-high and add the white wine. Cook, stirring, until the wine has reduced by about two-thirds, approximately 2 minutes. Add the chicken broth and cook, stirring occasionally, until reduced by about three-quarters, about 3 minutes. Remove 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 shrimp onto the skewers and grill, turning 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, until charred, about 1 to 2 minutes per side. Add the grilled lemon slices to the platter. Spoon the piccata sauce over the shrimp and lemons, then sprinkle with Parmesan before serving.

Tips & Variations

Use metal skewers for faster grilling or soaked wooden skewers to prevent burning.

Substitute dry white wine with extra chicken broth or lemon juice for a non-alcoholic version.

Add a pinch of chopped fresh thyme or oregano to the marinade for an herbal twist.

Serve over cooked pasta or rice to make a complete meal.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw the shrimp completely and pat them dry before marinating to ensure they absorb the flavors and grill properly.

How do I know when the shrimp are cooked?

The shrimp are done when they turn opaque and pink with a slight char. This usually takes 3 to 4 minutes on the grill; avoid overcooking to keep them tender.