Grilled Shrimp Piccata Skewers (Printable)
Juicy grilled shrimp with zesty buttery piccata sauce. A vibrant Italian-American twist perfect for summer.
# What You'll Need:
→ Shrimp & Marinade
01 - 1½ lbs large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 2 garlic cloves, minced
04 - ½ tsp kosher salt
05 - ¼ tsp black pepper
06 - 1 lemon, zested
→ Piccata Sauce
07 - 3 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp capers, drained and rinsed
10 - ¼ cup dry white wine
11 - 2 tbsp fresh lemon juice
12 - 2 tbsp chopped fresh parsley
→ For Serving
13 - Lemon wedges
14 - Extra chopped parsley
# How-To Steps:
01 - Combine shrimp with olive oil, minced garlic, salt, pepper, and lemon zest in a bowl. Let marinate for 10 minutes while preheating grill to medium-high heat.
02 - Thread marinated shrimp onto skewers, setting aside any remaining marinade for basting.
03 - Melt butter with olive oil in a small saucepan over medium heat. Add capers and cook for 1 minute. Pour in white wine and lemon juice, simmering for 2 minutes until slightly reduced. Stir in parsley and remove from heat.
04 - Grill shrimp skewers for 2-3 minutes per side until opaque and lightly charred. Brush with piccata sauce during the final minute of cooking.
05 - Arrange skewers on a serving platter. Drizzle with remaining piccata sauce, sprinkle with extra parsley, and accompany with lemon wedges.
# Expert Advice:
01 -
- The piccata sauce transforms simple shrimp into something restaurant-worthy in minutes
- Grilling adds that gorgeous charred flavor while keeping the shrimp impossibly tender
02 -
- Overcooking shrimp is the quickest way to ruin this dish—watch closely and pull them the moment they turn opaque throughout
- The sauce keeps thickening as it cools, so make sure it is slightly thinner than you want before serving
03 -
- Soak wooden skewers for at least 30 minutes so they do not burn on the grill
- Use metal skewers if you have them—they conduct heat and cook the shrimp more evenly