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
Units
Scale
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
