Name: Grilled Shrimp Piccata Skewers Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 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 extra-virgin olive oil; 1 tbsp. extra-virgin olive oil; 2 lemons, zested, divided; 1 1/4 tsp. kosher salt, divided; 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; 1/2 lemon, juiced (reserved juice); 2 tbsp. finely grated Parmesan; 6 to 7 (12″) wooden or metal skewers; Extra olive oil for grilling and greasing grill grates; 1 1/2 lemons, sliced for grilling

Introduction

Grilled Shrimp Piccata Skewers are a fresh and flavorful twist on the classic Italian dish. Juicy shrimp are marinated in herbs and lemon, grilled to perfection, and served with a tangy caper sauce that brightens every bite. This recipe is perfect for a quick summer dinner or an impressive appetizer.

The image shows several grilled shrimp skewers arranged on a white plate, with each skewer having pink shrimp and charred yellow lemon slices placed between the shrimp. The shrimp are light orange with grill marks and are topped with a sauce made of small chunky white onions, green herbs, and capers. The plate is set on a white marbled surface, and on the right side, there is a white bowl with a creamy green sauce containing chopped herbs and onions, with a metal spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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. plus 1 tbsp. extra-virgin olive oil, divided, plus more for grill

2 lemons, zested, divided

1 1/4 tsp. kosher salt, divided

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

2 tbsp. finely grated Parmesan

6 to 7 (12″) wooden or metal skewers

Instructions

Step 1: If using wooden skewers, soak them in warm water for at least 15 minutes. Pat the shrimp dry and place them in a large bowl. Add the rosemary, red pepper flakes, half of the garlic, 1/4 cup olive oil, half of the lemon zest, and 1 teaspoon of salt. Toss to coat the shrimp evenly and let them marinate for 15 minutes.

Step 2: While the shrimp marinates, cut one lemon in half and juice one half, reserving the juice. Slice the remaining 1 1/2 lemons into thin rounds for grilling.

Step 3: In a large stainless steel skillet over medium heat, warm 1 tablespoon of olive oil until shimmering. Add the finely chopped shallot and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the shallots begin to soften, about 2 minutes.

Step 4: Add the drained capers and the remaining garlic to the skillet. Cook, stirring, until the garlic is fragrant, about 2 more minutes.

Step 5: Increase the heat to medium-high and pour in the white wine. Cook, stirring, until the wine reduces by about two-thirds, approximately 2 minutes. Add the chicken broth and continue cooking, stirring occasionally, until it reduces by about three-quarters, about 3 minutes.

Step 6: Remove the skillet from the heat. Stir in the unsalted butter, chopped parsley, and the reserved lemon juice until the sauce is emulsified and smooth. Keep warm over low heat.

Step 7: Preheat a grill to medium-high heat for about 5 minutes. Clean and oil the grates to prevent sticking. Thread the marinated shrimp onto the skewers.

Step 8: Grill the shrimp skewers, turning once halfway through, until the shrimp are charred on both sides and cooked through, about 3 to 4 minutes total. Transfer the cooked shrimp skewers to a serving platter.

Step 9: Grill the lemon slices, turning once halfway, until charred and softened, about 1 to 2 minutes per side. Add the grilled lemon slices to the platter with the shrimp.

Step 10: Spoon the warm piccata sauce over the shrimp and lemons. Sprinkle with grated Parmesan cheese and serve immediately.

Tips & Variations

Use metal skewers for ease, or soak wooden skewers thoroughly to prevent burning on the grill.

Substitute fresh rosemary with thyme or oregano for a different herbal note.

Try serving with crusty bread to soak up the delicious piccata sauce.

For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but make sure to fully thaw and pat them dry before marinating. This helps the shrimp absorb the flavors and ensures even grilling.

What can I substitute for white wine in the sauce?

If you prefer to avoid alcohol, you can use additional chicken broth mixed with a splash of lemon juice or white grape juice as a substitute for white wine.