Grilled Shrimp Piccata Skewers

The smell of capers hitting hot butter always stops me in my tracks. I discovered shrimp piccata by accident one summer when I had a mountain of fresh shrimp from the coast and half a jar of capers languishing in the fridge. Now it's the dish my friends actually request when they come over for grill nights, something about that tangy butter cutting through the sweet shrimp that just works.

Last July I made these for my sister's birthday dinner and she literally stood over the platter eating them straight off the skewers while everyone else was still gathering in the backyard. There is something communal about food on sticks that brings out the kid in everyone, plus the piccata sauce makes them feel fancy without being fussy.

Ingredients

• 1½ lbs large shrimp: Go for the biggest ones you can find since they shrink on the grill and hold up better on skewers
• 2 tbsp olive oil: This helps the seasoning stick and keeps the shrimp from sticking to the grill
• 2 garlic cloves: Fresh minced garlic makes all the difference here, do not use the jarred stuff
• ½ tsp kosher salt: Shrimp need salt to pop but do not go overboard since the capers are already salty
• ¼ tsp black pepper: Fresh cracked gives you little bursts of heat throughout
• 1 lemon: You will need both the zest for the marinade and juice for the sauce
• 3 tbsp unsalted butter: Unsalted lets you control the salt level since capers are naturally briny
• 2 tbsp olive oil for sauce: Keeps the butter from burning too quickly over heat
• 2 tbsp capers: These little salty buds are the star of piccata, rinse them well to remove excess brine
• ¼ cup dry white wine: Something you would actually drink, I usually grab whatever Pinot Grigio I am serving
• 2 tbsp fresh lemon juice: Bright acid balances the rich butter and salty capers perfectly
• 2 tbsp chopped fresh parsley: Adds freshness and makes everything look finished and inviting
• Lemon wedges and extra parsley: For serving because extra lemon never hurt anything and parsley makes it look pro

Instructions

Get the shrimp happy:

Toss your shrimp with olive oil, garlic, salt, pepper and lemon zest in a bowl. Let them hang out for about 10 minutes while you fire up the grill to medium high heat or heat up a grill pan on the stove.

Thread them up:

Slide the shrimp onto skewers, tucking them close together so they do not spin around when you flip them. Keep any leftover marinade in the bowl for later.

Make the magic sauce:

Melt butter with olive oil in a small saucepan over medium heat. Toss in the capers and let them sizzle for a minute, then pour in the white wine and lemon juice. Let it bubble away for 2 minutes until it thickens slightly, then stir in parsley and take it off the heat.

Grill time:

Cook the skewers for 2 to 3 minutes per side until they turn opaque and get some nice grill marks. Brush them with some of that piccata sauce in the last minute of cooking so everything gets coated.

Finish and serve:

Pile the skewers on a platter and drizzle with more sauce. Sprinkle with extra parsley and set out lemon wedges so people can add more acid if they want.

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These skewers have become my go to for impromptu gatherings because they feel special but come together so fast. Last weekend my neighbor caught a whiff of the grill and ended up staying for dinner with her family, which turned into one of those perfect summer nights that stretch late.

Choosing The Right Shrimp

I have learned through many grill sessions that wild caught shrimp tend to have better flavor and texture than farmed, though they can be pricier. Look for shrimp that smell like the ocean and not overly fishy, and avoid any that feel slimy or have black spots developing. The size matters too, jumbo or extra large work best for skewers since they do not dry out as quickly on the grill.

Wine Pairing Magic

A crisp Pinot Grigio is the classic match here because it echoes the lemon in the sauce while standing up to the rich butter. I have also loved these with a chilled Sauvignon Blanc, especially something from New Zealand with those grassy notes that play off the parsley. If you prefer red, go for something light and acidic like a Pinot Noir with plenty of chill on it.

Side Dish Ideas

These skewers are pretty versatile when it comes to what you serve alongside them. I love them over simple sautéed spinach with garlic, or with some orzo dressed in olive oil and lemon juice. Grilled vegetables like zucchini and bell peppers work beautifully too, and a light arugula salad with shaved parmesan helps balance the rich butter sauce.

• Keep sides simple so the shrimp remain the star of the show
• Grill some crusty bread to soak up any extra piccata sauce on the plate
• A light dessert like fruit or sorbet keeps the meal from feeling too heavy

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These skewers have become my summer secret weapon, easy enough for Tuesday but impressive enough for Saturday. Hope they bring you as many good meals and memories as they have brought me.

Recipe Questions & Answers

→ Can I make these shrimp skewers ahead of time?

Marinate the shrimp up to 4 hours before grilling for deeper flavor. The piccata sauce can be prepared 1 day in advance and stored in the refrigerator—just gently reheat before brushing onto the skewers.

→ What's the best way to prevent shrimp from drying out on the grill?

Avoid overcooking by grilling just 2-3 minutes per side until opaque. Brushing with the butter sauce during the final minute adds moisture and flavor. Remove from heat immediately once they turn pink and slightly charred.

→ Can I broil these instead of using a grill?

Absolutely. Set your oven to broil and position the rack 6 inches from the heating element. Broil 2-3 minutes per side, watching closely to prevent burning. Baste with sauce during the last minute as directed.

→ What sides pair well with these skewers?

Simple sautéed spinach, roasted asparagus, or light orzo pasta work beautifully. For a low-carb option, try cauliflower rice or zucchini noodles. Crusty bread also soaks up the extra piccata sauce nicely.

→ Can I substitute the white wine in the sauce?

Chicken broth makes an excellent non-alcoholic alternative. For similar acidity, add an extra tablespoon of lemon juice. The sauce will still have that bright, tangy character that defines piccata.