Grilled Shrimp Piccata Skewers (Print Version)
Juicy grilled shrimp on skewers with zesty buttery piccata sauce—a vibrant Italian-American twist ready in 25 minutes.
# What You 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:
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, reserving any excess 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; simmer for 2 minutes until slightly reduced. Stir in parsley and remove from heat.
04 - Grill skewers for 2-3 minutes per side until shrimp are opaque and lightly charred. During the final minute, brush with piccata sauce.
05 - Transfer skewers to a serving platter. Drizzle with remaining piccata sauce, sprinkle with additional parsley, and accompany with lemon wedges.
# Expert Advice:
01 -
- The piccata sauce transforms ordinary grilled shrimp into something that tastes like it came from a restaurant kitchen
- Everything comes together in under 30 minutes but looks impressive enough for company
02 -
- Overcooking shrimp is the cardinal sin, pull them off the heat as soon as they turn opaque throughout
- Wooden skewers need at least 30 minutes of soaking or they will burn on the grill
03 -
- Pat the shrimp completely dry before marinating so the sauce actually sticks to them
- Double the piccata sauce because everyone will want extra for dipping