Grilled Shrimp Piccata Skewers (Print Version)

Tender grilled shrimp skewers with tangy lemon-caper butter glaze

# What You'll 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

# Step-by-Step Guide:

01 - Toss 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 remaining marinade in the bowl.
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, then simmer for 2 minutes until slightly reduced. Stir in parsley and remove from heat.
04 - Grill shrimp skewers for 2-3 minutes per side until opaque and lightly charred. During the final minute of grilling, brush shrimp generously with piccata sauce.
05 - Transfer skewers to a serving platter. Drizzle with remaining piccata sauce and sprinkle with extra parsley. Accompany with lemon wedges.

# Expert Suggestions:

01 -
  • The combination of zesty lemon and salty capers transforms ordinary grilled shrimp into something restaurant worthy
  • Everything comes together in under 30 minutes but tastes like you spent much longer on it
  • The sauce is so good you will want to put it on everything from fish to chicken to vegetables
02 -
  • Do not overcook the shrimp or they will turn into rubber, the moment they curl completely and turn opaque they are done
  • Soak wooden skewers for 30 minutes before using or just grab metal ones to avoid any burning situations
  • The sauce can be made ahead and gently reheated but do not let it boil again or the butter might separate
03 -
  • Set up a little station near the grill with your sauce and brush so you are not running back and forth
  • If the weather does not cooperate, a cast iron grill pan or even the broiler works beautifully
  • Double the sauce recipe and keep it in the fridge for quick weeknight fish or chicken dinners

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