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Grilled Shrimp Piccata Skewers Recipe

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★★★★★

4.7 from 60 reviews

These Grilled Shrimp Piccata Skewers feature juicy shrimp marinated with rosemary, garlic, and lemon zest, grilled to perfection and served with a tangy, buttery piccata sauce made from capers, shallots, white wine, and fresh lemon juice. Topped with Parmesan and fresh parsley, this dish is an elegant and flavorful seafood option perfect for outdoor grilling and summer meals.

Ingredients

Scale

Shrimp Marinade

  • 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

Piccata 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
  • 1/2 lemon, juiced (reserved juice)

Additional

  • 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

Instructions

  1. Prepare the Shrimp Marinade: If using wooden skewers, soak them in warm water for at least 15 minutes to prevent burning. Pat the shrimp dry with paper towels and place them in a large mixing bowl. Add the chopped rosemary, crushed red pepper flakes, half of the finely chopped garlic, 1/4 cup of extra-virgin olive oil, half of the lemon zest, and 1 teaspoon of kosher salt. Toss everything together thoroughly to ensure the shrimp are well coated. Let the shrimp marinate for 15 minutes to absorb all the flavors.
  2. Prepare Lemons: While the shrimp marinates, cut one lemon in half. Juice one half and reserve this juice for the piccata sauce later. Slice the remaining 1 1/2 lemons into rounds to grill alongside the shrimp.
  3. Make the Piccata Sauce Base: Heat 1 tablespoon of olive oil in a large stainless steel skillet over medium heat until shimmering. Add the finely chopped shallots and the remaining 1/4 teaspoon salt, cooking and stirring occasionally until the shallots start to soften, about 2 minutes. Add the drained capers and the remaining garlic, cooking for another 2 minutes until the garlic is fragrant, and all ingredients are well combined.
  4. Reduce Liquids for Sauce: Increase the skillet heat to medium-high and pour in the dry white wine. Cook while stirring until the wine reduces by about two-thirds, approximately 2 minutes. Then add the low-sodium chicken broth and continue cooking, stirring occasionally, until the liquid reduces by about three-quarters, around 3 minutes more. Remove the skillet from the heat and stir in the unsalted butter, chopped fresh parsley, and the reserved lemon juice until the sauce is well emulsified and glossy. Keep the sauce warm over low heat.
  5. Grill the Shrimp: Preheat your grill to medium-high heat, allowing it to warm for about 5 minutes. Clean and lightly oil the grill grates to prevent sticking. Thread the marinated shrimp onto the soaked wooden or metal skewers. Place the shrimp skewers on the hot grill and cook, turning once halfway through, until the shrimp are charred on both sides and cooked through, about 3 to 4 minutes total. Remove the shrimp skewers and transfer them to a serving platter.
  6. Grill the Lemon Slices: Place the lemon slices on the grill and cook, turning once halfway through, until they develop nice char marks, about 1 to 2 minutes per side. Add the grilled lemon slices to the shrimp platter.
  7. Serve with Piccata Sauce and Garnish: Spoon the warm piccata sauce generously over the shrimp skewers and grilled lemons. Sprinkle finely grated Parmesan on top for added flavor and garnish with extra fresh parsley if desired. Serve immediately and enjoy your vibrant, zesty Grilled Shrimp Piccata Skewers.

Notes

  • Soaking wooden skewers prevents them from burning on the grill.
  • Be careful not to overcook the shrimp; they cook quickly and become tough if left too long.
  • Use a dry white wine that you enjoy drinking, as its flavor concentrates in the sauce.
  • Grilled lemon slices add a smoky citrus flavor and an attractive presentation.
  • For a vegetarian alternative, you could substitute shrimp with thick slices of grilled zucchini or eggplant and use vegetable broth in the sauce.

Keywords: grilled shrimp, shrimp skewers, shrimp piccata, piccata sauce, grilled seafood, rosemary shrimp, summer grilling, easy shrimp recipe

Find it online: https://thefoodrecipe.com/grilled-shrimp-piccata-skewers-recipe/