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Grilled Shrimp Piccata Skewers Recipe

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★★★★★

4.5 from 69 reviews

Delicious Grilled Shrimp Piccata Skewers featuring large tail-on shrimp marinated with fresh herbs and garlic, grilled to perfection, and served with a tangy, buttery piccata sauce made from white wine, lemon, capers, and fresh parsley. This flavorful seafood dish is perfect for a quick and elegant summer meal.

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 c. extra-virgin olive oil
  • 2 lemons, zested, divided
  • 1 1/4 tsp. kosher salt, divided

Piccata Sauce

  • 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

Additional

  • 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

Instructions

  1. Prepare Skewers and Marinate Shrimp: 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 of olive oil, half of the lemon zest, and 1 teaspoon of kosher salt. Toss everything together thoroughly to coat and let the shrimp marinate for 15 minutes.
  2. Prepare Lemon Juice and Slices: Cut one lemon in half and juice one half, reserving the juice for later use. Slice the remaining 1 1/2 lemons into rounds for grilling.
  3. Make the Piccata Sauce Base: Heat 1 tablespoon of olive oil in a large stainless steel skillet over medium heat. When the oil begins to shimmer, add the finely chopped shallots along with the remaining 1/4 teaspoon of salt. Cook while stirring occasionally until the shallots start softening, about 2 minutes. Add the drained capers and the remaining garlic, cooking and stirring until the garlic is fragrant, about another 2 minutes.
  4. Reduce Liquids for Sauce: Increase heat to medium-high and pour in the white wine. Cook while stirring until the wine reduces by about two-thirds, roughly 2 minutes. Add the low-sodium chicken broth and continue cooking, stirring occasionally, until the broth reduces by about three-quarters, approximately 3 minutes. Remove the pan from heat.
  5. Finish Piccata Sauce: Stir in unsalted butter, chopped fresh parsley, and the reserved lemon juice to the skillet. Stir gently until the sauce is emulsified and slightly thickened. Keep the sauce warm on low heat while grilling the shrimp.
  6. Prepare the Grill and Cook Shrimp Skewers: Preheat a grill to medium-high heat for about 5 minutes. Clean and lightly oil the grates to prevent sticking. Thread the marinated shrimp onto the soaked skewers. Place the shrimp skewers on the grill and cook, turning once halfway through, until the shrimp are charred on both sides and cooked through, about 3 to 4 minutes total.
  7. Grill Lemon Slices: Place the sliced lemons on the grill and cook, turning once halfway through, until charred and lightly softened, about 1 to 2 minutes per side.
  8. Serve: Transfer the cooked shrimp skewers to a serving platter. Arrange the grilled lemon slices on the platter as well. Spoon the warm piccata sauce over the shrimp and grilled lemons, then sprinkle with finely grated Parmesan cheese. Serve immediately for the best flavor.

Notes

  • Soaking wooden skewers prevents them from burning on the grill.
  • Use large shrimp with shells and tails on for better flavor and presentation.
  • Make sure the grill grates are well-oiled to prevent shrimp from sticking.
  • Adjust red pepper flakes to your preferred spice level.
  • Use dry white wine like Sauvignon Blanc or Pinot Grigio for the best sauce flavor.
  • If you do not consume chicken broth, vegetable broth can be substituted.
  • Add fresh chopped parsley at the end of cooking the sauce to preserve its bright flavor and color.

Keywords: shrimp skewers, grilled shrimp, shrimp piccata, seafood recipe, Italian skewers, summer grilling, piccata sauce, capers, lemon shrimp

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