When you’re craving something vibrant, zesty, and just a little bit luxurious—but still totally fuss-free—Grilled Shrimp Piccata Skewers are your answer. Succulent shrimp are marinated with bright citrus, rosemary, and a hint of heat, then grilled to tender perfection and finished with a buttery, caper-studded sauce that brings the classic piccata flavors right to the backyard grill. It’s an absolute showstopper and tastes like summer on a stick!
Why You’ll Love This Recipe
- Restaurant-Worthy Flavor: The lemony, buttery piccata sauce and fresh rosemary make these skewers taste straight out of a bistro—without a single reservation needed.
- Fast & Fun to Grill: Skewered shrimp cook in minutes, so you spend less time over the grill and more time at the table—perfect for weekday dinners or entertaining friends.
- Light and Crowd-Pleasing: This dish is lively, light, and full of zippy flavors; even picky eaters come back for seconds (and thirds!).
- Customizable for Every Occasion: Whether you want to keep it classic or try some playful twists, Grilled Shrimp Piccata Skewers adapt easily to your cravings.
Ingredients You’ll Need
Everything you need for Grilled Shrimp Piccata Skewers is fresh, straightforward, and truly essential—no fillers here! These ingredients bring juicy texture, punchy brightness, and the unmistakable flavors that make piccata such a hit.
- Large Tail-On Shrimp (about 1 1/2 lbs): Fresh or thawed shrimp with the tails on are easy to skewer and stay extra juicy on the grill.
- Chopped Fresh Rosemary: This fragrant herb infuses the shrimp with woodsy, aromatic flavor that mingles deliciously with the lemon.
- Crushed Red Pepper Flakes: Just a hint of heat balances all the citrus and butter notes—add more if you like things a little fiery!
- Fresh Garlic (divided): Minced garlic adds depth to both the marinade and the sauce, making each layer pop.
- Extra-Virgin Olive Oil: Used for both marinating and sautéing, it adds richness and helps everything meld together.
- Lemons (zested and juiced): The ultimate brightener! Zest and juice give this dish unmistakable zip, and lemon slices are perfect for grilling.
- Kosher Salt: Essential for seasoning the shrimp from the inside out.
- Shallot: Finely chopped shallots add sweet, mellow oniony flavor without overpowering the sauce.
- Capers: These briny gems define piccata—they bring little pops of tang and saltiness to the buttery sauce.
- Dry White Wine: A splash of white wine adds complexity and helps deglaze your skillet for the best sauce ever.
- Low-Sodium Chicken Broth: It rounds out the sauce and keeps it savory and light.
- Unsalted Butter: The secret to a glossy, creamy piccata sauce that clings to every bite.
- Fresh Parsley: A finishing sprinkle of parsley makes the skewers look gorgeous and fresh for serving.
Variations
One of the best things about Grilled Shrimp Piccata Skewers is how playful and accommodating the recipe is. Don’t be shy about swapping ingredients or putting your own twist on this already lively dish—make it your own and have fun with it!
- Swap the Protein: Chicken or scallops make a wonderful substitute for shrimp and soak up the bright piccata flavors just as well.
- Herb Mix-Up: Try fresh thyme, oregano, or basil instead of rosemary for a different herbal accent.
- Make it Dairy-Free: Substitute a high-quality vegan butter for a completely dairy-free sauce that’s still silky and luscious.
- Add Veggies to the Skewer: Tuck in slices of zucchini, cherry tomatoes, or bell peppers for even more color and flair on your grill.
How to Make Grilled Shrimp Piccata Skewers
Step 1: Marinate the Shrimp for Maximum Flavor
If you’re using wooden skewers, don’t forget to soak them in warm water first—this prevents burning and splintering. Pat your shrimp dry and toss them in a bowl with rosemary, red pepper flakes, half the garlic, 1/4 cup olive oil, half of the lemon zest, and a teaspoon of kosher salt. Give everything a gentle toss, then let the shrimp soak up all those aromatic flavors for about 15 minutes. This step is the secret to shrimp that’s juicy, layered, and downright irresistible when grilled.
Step 2: Prep the Citrus and Assemble Your Skewers
While the shrimp marinates, cut one lemon in half and juice one of those halves—set the juice aside for your sauce. Slice the rest of the lemons into rounds for threading onto the skewers. Once you’ve got your citrus ready, alternate threading the marinated shrimp and lemon slices onto your soaked skewers. Not only do the lemon slices look gorgeous on the grill, but they also infuse the shrimp with extra brightness as they cook.
Step 3: Make the Lively Piccata Sauce
In a large skillet over medium heat, heat that extra tablespoon of olive oil. Once it’s shimmering, add your chopped shallot and the remaining 1/4 teaspoon salt. Sauté until the shallot starts to go soft—this takes about two minutes. Add the capers and the rest of your garlic, and keep stirring for another couple minutes, enjoying the briny, garlicky aroma wafting through the kitchen!
Step 4: Build the Piccata Sauce and Finish with Butter
Now crank the heat up to medium-high. Pour in the dry white wine and let it bubble away, reducing by about two-thirds—it should smell amazing! Next, stir in your chicken broth and let the whole silky mixture reduce by three-quarters. This concentrates all those wonderful flavors. Finally, add in the lemon juice, remaining lemon zest, and swirl in the butter until the sauce is glossy, luscious, and ready to drizzle.
Step 5: Grill the Skewers Until Succulent
Preheat your grill (or a grill pan) and brush the grates with olive oil to prevent sticking. Grill the skewers over medium-high heat for about 2–3 minutes per side, just until the shrimp are opaque and have beautiful grill marks. Don’t overcook—shrimp is happiest when just-cooked and tender. Once done, arrange the skewers on a platter and pour that glorious piccata sauce all over. Finish with chopped fresh parsley, and you’re ready to serve.
Pro Tips for Making Grilled Shrimp Piccata Skewers
- Don’t Over-Marinate: Shrimp only need 15–20 minutes in the marinade—any longer and the lemon juice can start to “cook” them, affecting their texture.
- Use Fresh Lemons for Extra Pop: Fresh lemon zest and juice make the piccata sauce truly sing, so skip the bottled juice and grab real lemons if you can.
- Threading for Even Grilling: Alternate shrimp and lemon slices on your skewers to prevent crowding, ensuring each piece cooks evenly and gets that beautiful char.
- Sauce Consistency: If your sauce reduces too much and becomes too thick, just stir in a splash of extra chicken broth right before serving—it fixes everything!
How to Serve Grilled Shrimp Piccata Skewers
Garnishes
An extra shower of chopped parsley and a few more capers on top take these skewers from weeknight good to dazzling dinner party chic. If you’re feeling extra fancy, a twist of lemon zest or some microgreens make for a lush finishing touch.
Side Dishes
These Grilled Shrimp Piccata Skewers shine next to pillowy rice pilaf, a bright arugula salad, or even a pile of garlic-roasted potatoes. If you want to keep things light, a simple bed of greens or grilled asparagus is totally magical.
Creative Ways to Present
For summer parties, arrange the skewers upright in a pitcher lined with lemon wedges for a playful centerpiece. Or, slide the shrimp off the skewers and toss with pasta and the piccata sauce for a Mediterranean-inspired main course. However you serve them, they’ll disappear fast!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the shrimp and piccata sauce stored separately in airtight containers in the fridge. The cooked shrimp will stay fresh and delicious for up to two days without losing their lovely flavor.
Freezing
It’s best to enjoy these skewers fresh, but if you must freeze them, remove the shrimp from the skewers first. Place in a single layer on a baking sheet to freeze, then transfer to a freezer bag for up to one month. The sauce may separate when frozen but can be whisked back together after thawing and warming gently.
Reheating
To reheat, gently warm the shrimp in a skillet over low heat or for just a short burst in the microwave—avoid overcooking. If reheating the sauce, do so on the stovetop until it’s just warmed through, and maybe add a splash of broth if it needs loosening.
FAQs
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Can I use frozen shrimp for Grilled Shrimp Piccata Skewers?
Absolutely—just make sure to fully thaw and pat them dry before marinating. Frozen shrimp work great as long as you use large, tail-on varieties for the perfect texture on the grill.
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What kind of white wine should I use for the sauce?
A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio works beautifully. You don’t need anything expensive, just something you’d be happy to sip alongside your meal!
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Can I make Grilled Shrimp Piccata Skewers without a grill?
Yes! A grill pan on your stovetop or even your broiler will deliver those caramelized, slightly smoky notes. Just keep an eye on the cooking time, as shrimp cook quickly in any setting.
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Are Grilled Shrimp Piccata Skewers gluten-free?
Yes—the recipe as written is gluten-free. Just double-check that your chicken broth and wine are gluten-free if you’re cooking for someone with allergies or sensitivities.
Final Thoughts
If you’re searching for something special that’s as joyful to eat as it is gorgeous to serve, you have to try these Grilled Shrimp Piccata Skewers. They’re sunshine on a platter—bold, bright, and perfect for sharing. Gather your favorite people, get the grill going, and savor every zesty, buttery, irresistible bite!
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Spicy Deviled Eggs Recipe
- Prep Time: 15 mins
- Total Time: 45 mins
- Yield: 4 – 6 servings 1x
- Category: Seafood
- Method: Grilling
- Cuisine: Italian
- Diet: Gluten Free
Description
These Grilled Shrimp Piccata Skewers are a delightful twist on traditional shrimp piccata, with succulent shrimp marinated in a zesty mixture, grilled to perfection, and served with a flavorful caper and white wine sauce. Perfect for a summer barbecue or a special dinner!
Ingredients
Marinated 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
Caper 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
Instructions
- Step 1: If using wooden skewers, soak in warm water at least 15 minutes. Pat shrimp dry and place in a large bowl. Add rosemary, red pepper, half of garlic, 1/4 cup oil, half of lemon zest, and 1 teaspoon salt. Toss to coat and let shrimp marinate 15 minutes.
- Step 2: Meanwhile, cut 1 lemon in half and juice one of the halves, reserving juice. Slice remaining 1 1/2 lemons.
- Step 3: In a large stainless skillet over medium heat, heat 1 tablespoon oil. When oil is shimmering, add shallots and remaining 1/4 teaspoon salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add capers and remaining garlic and cook, stirring, until garlic is fragrant, about 2 minutes more.
- Step 4: Increase heat to medium-high and add wine. Cook, stirring, until reduced by about two-thirds, about 2 minutes. Add broth and cook, stirring occasionally, until reduced by about three-quarters, about 3 minutes.
Nutrition
- Serving Size: 1 skewer
- Calories: 290
- Sugar: 1g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 250mg
